Every October of the year would be the hairy crab season in China and here in Singapore, restaurants would bring in this delicacy although for a high price. For a size a quarter of a usual Sri Lanka crab, it would the same. The idea in eating it was really in its roe/egg while there was not much of meat for its small size. So for me, it was really a check-in-the-box and I would still prefer the usual crabs will gigantic claws.
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