Brined Raw Crab with Red Roe 红膏呛蟹

Brined Raw Crab with Red Roe (红膏呛蟹) is a raw salt-cured swimming-crab dish associated with Zhoushan (舟山). In a Daishan County Media Center (岱山县融媒体中心) food essay, Yu Yan (虞燕) describes it as a festive cold plate whose red roe contrasts with pale crab meat.

Roe-rich female crabs

The essay identifies female swimming crabs as the choice for this preparation, with a red tint visible at both shell corners indicating developed roe. Whole crabs are immersed in brine in a bucket or crock; the writer notes that ingredients, proportions and methods vary among households.

Cut pieces served roe upward

For serving, the essay describes removing the abdominal flap and gills, dividing the crab and cutting pieces so each retains some roe. The pieces are arranged with the red roe facing upward. The writer connects the dish to New Year meals, while also describing it as an accompaniment to rice or drinks.