Hairy crabs are in short supply here after suppliers in China suspended exports, with warm weather possibly to blame.
The shaggy crustaceans have been treasured delicacies for folks who love the crabs’ hallmark golden globs of creamy roe and sweet meat. ‘Tis the season for hairy crabs too, as the crabs put on fat to insulate themselves in the cooler weather and start mating.
No official reason was given for the suspension of exports, but an importer who spoke to The Straits Times believes that the lower supply of hairy crabs could be due to unusually warm weather. The delayed cold season has caused the supply of hairy crabs to fall by 20 percent, so those who still want to enjoy the delicacies will have to shell out 10 percent more.
Already, Orchard Hotel’s Hua Ting Restaurant has taken crabs off the menu two weeks earlier than expected, citing the halt of exports from China and the poor quality of hairy crabs received.
Demand for the crabs hasn’t been that encouraging either, especially after news that authorities in Hong Kong urged retailers to stop selling hairy crabs that were found to be contaminated with cancer-causing chemicals.
‘Tis a pity too, especially since we’ve gone out and highlighted the five choice restaurants in Singapore to feast on hairy crab creations this month.
