Hairy crab season might have just passed, but for gourmets the pursuit of these crustacean delicacies is never-ending. In the busy Korean Town in Gubei, a long-awaited Korean soy crab spot has just opened, bringing a whole new dimension of crab eating to Shanghai.
First established in 1980 as a tiny soy crab joint in Seoul, the now 35-year-old institution Pro Soycrab quickly rose to fame, becoming a household name in Korea. Along with branches in Japan and Beijing, the chain’s first Shanghai spot is finally open. Although crabs are not new to this city, Korean soy crabs present a distinct twist on the creature. In Korea, they have long been a favorite dish to present to distinguished guests, and are not dissimilar to Shanghainese drunken hairy crab (醉蟹zuì xiè).
Selecting only the plumpest female specimens in March and April, each of the soy crabs (RMB170/one, RMB320/two) hail from Korea and are subject to a complicated preparation process. Marinated in a secret-recipe soy sauce for at least a day, the uncooked crabs are served in two halves, boasting transparent buttery meat and rich golden crab roe. One bite and the delicious roe melts in the mouth – the fresh meat devoid of any fishy aftertaste. If any sauce is left in the empty shell when you’re done, scoop some rice in for some ‘soy sauce bibimbap-style’ deliciousness. Go for chili sauce crab (RMB180/one) if you’re ready for a flamin’ hot feast.
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Apart from signature crab dishes, the extensive menu features an array of seafood such as fried Jeju hairtail (RMB160), braised anglerfish with bean sprouts, celery and mushrooms (RMB280) or raw soy sauce abalone (RMB190). Most dishes are large portions, but we were especially impressed by the steamed octopus (RMB250, below).
Presented in a large iron pot, the hearty mix consists of a simmered (live!) octopus and veggies. As the waiter dragged the sizable octopus out, we let out a yelp – the creature was still twisting and turning. Whipping out a pair of scissors, our waiter proceeded to snip it into segments that fell straight into the pot. Tender and spicy, we could easily feel the elasticity and tension in meat, although the heavy chili sauce might put some off. Not for the faint of heart, the waitress informed us this is the authentic way they do it in Korea. Que sera sera for the octopus, we guess.
Price: Approx. RMB200 per person.
Who’s going: Locals, Koreans and seafood lovers.
Good for: Parties, casual dining.
> See a listing for Korean Pro Soycrab.
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