Typhoon Shelter Crab

Fresh female mud crabs, 300-400g each, shell width ≥15cm, with bright orange crab roe and strong legs. Lift the belly flap, remove the gills, stomach (triangular sac), and heart (hexagonal piece), keeping the crab roe.

Divide the crab into four pieces, smash the back of the crab claws with the knife to crack them, and dip the cuts lightly in potato starch to lock in the juice and prevent breakage;

3g salt, 15ml Huadiao wine, 1g white pepper, 10g ginger slices, add a small amount of starch to make a sauce, refrigerate and marinate for 15 minutes to remove cold and enhance aroma.

Heat the oil to 180 degrees, fry the crab body in the pot for two minutes, then remove and set aside.

Heat the oil to 200 degrees, fry for 30 seconds and then remove. The crab shell can be fried separately until it changes color for decoration, making the final product more golden.

Golden Garlic: Add minced garlic (1 head per crab) to cold oil, fry slowly over low heat ≤150°C until slightly yellow, immediately remove, as residual heat will continue to darken the color to prevent bitterness. Toasted Breadcrumbs: Use the remaining oil to sauté crushed dried chili and fermented black beans (optional) until fragrant, then add 40-50g coarse Japanese-style breadcrumbs, season with 2g salt, 3g sugar, 1g pepper-salt, and stir-fry over medium heat until golden, fluffy, and the grains are distinct.

Return the fried crab to the pan and toss or stir with the salted egg yolk mixture for 20 seconds before removing from heat; if cooked too long, the breadcrumbs will absorb moisture and the shell will no longer be crispy.

Finally, you can sprinkle chopped green onions and red pepper pieces for garnish, then serve on a plate.