In Other News – 1 December 2015
Whether it’s done, as the Chinese like it – steamed with some ginger, garlic and spring-onion, A Thai Crab curry, or as a Mozambican-styled Caril de Caranguejo, there’s just something about a well-cooked crab that I can’t refuse. No matter how messy it may make me, and how much of a fight it is to get to the actual meat, it’s hard to turn a good crab down.