Mitten Crab
Also known as：Chinese mitten crab, hairy crab
Eriocheir sinensis
- Origin
- Yangcheng Lake & Gucheng Lake, Jiangsu
- Season
- Sep–Dec
- Appearance
- Green-grey carapace with white belly ('green back, white belly'), furry chelae — hence 'mitten crab.' Commercial sizes mostly 2–5 liang.
Content compiled by the Xian Mancang team
Introduction
品种介绍The famous traditional Chinese crab; authentic appearance is 'green back, white belly, golden claws, yellow hair.' The Jiangsu Yangcheng and Gucheng lakes are celebrated origins. The seasonal lore 'nine females, ten males' (lunar September for females, October for males) is deeply rooted.
Season Sep–Dec with a consumption peak from Mid-Autumn to winter solstice; circulates live and gift-boxed.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Held mainly at low temperature with tidal alternation of dry exposure and re-submersion: 8–15°C, fresh water (salinity 0‰), clean water with DO ≥5 mg/L; boxed at 15–30 kg per square meter to avoid crowding.
Hold 3–7 days with periodic misting and prompt removal of dead crabs; gift transport uses insulated boxes with ice packs. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值The classic 'size-is-price' category: small sizes move in volume at friendly prices; males over 4 liang and females over 3 liang double to several hundred CNY each. Mid-Autumn and National Day gift markets drive premiums; branded crab (Yangcheng, Gucheng) with anti-counterfeit traceability is mature.
Culinary & Commercial Use
烹饪与商业用途Steaming is the orthodox method: into boiling water for 15–20 minutes, served with ginger-vinegar to offset the cold nature — the roe and tomalley are the essence.
Foodservice extends value through crab feasts and crab-roe dishes (crab-roe tofu, soup dumplings); processors produce golden-roe paste and drunken crab for off-season consumption.
Buying Guide
选购指南Check the 'green back, white belly, golden claws, yellow hair' appearance; legs firm and plump; a crab that flips itself back quickly is strong. Note gender and size labels: females are best around Mid-Autumn, males after October. Dead crabs produce histamine — inspect each one's vitality; never eat dead ones.
Market Reference
规格行情Reference price by size: 2-liang females 15–30 CNY each; 3+ liang females 50–100 CNY; 4-liang males 60–120 CNY. Volatile around holidays; gift boxes price per crab with brand and packaging premiums; year-span can be severalfold.
Mitten Crab · FAQs
How do I pick the freshest Mitten Crab?
Check the 'green back, white belly, golden claws, yellow hair' appearance; legs firm and plump; a crab that flips itself back quickly is strong. Note gender and size labels: females are best around Mid-Autumn, males after October. Dead crabs produce histamine — inspect each one's vitality; never eat dead ones.
What are the live-holding requirements for Mitten Crab?
Held mainly at low temperature with tidal alternation of dry exposure and re-submersion: 8–15°C, fresh water (salinity 0‰), clean water with DO ≥5 mg/L; boxed at 15–30 kg per square meter to avoid crowding.
What is the current market price of Mitten Crab?
Reference price by size: 2-liang females 15–30 CNY each; 3+ liang females 50–100 CNY; 4-liang males 60–120 CNY. Volatile around holidays; gift boxes price per crab with brand and packaging premiums; year-span can be severalfold.
How do I cook Mitten Crab? What methods work best?
Steaming is the orthodox method: into boiling water for 15–20 minutes, served with ginger-vinegar to offset the cold nature — the roe and tomalley are the essence.
Mitten Crab · For stock availability and holding consultation, contact us