Talking of crabs reminds me of this. 蟹黄 (xiè huáng), literally ‘crab yellow’ is that yellow stuff you find in crabs that most people clean away. It is edible and even prized here. It is the roe, ovary, oviducts and digestive glands of Mrs. Crab. Similar to lobster tomalley in nature.
It is relatively rich in nutrients such as nutrients and phospholids.
Probably, the best known use of ‘crab yellow’ is in Shanghai’s famous 蟹黄汤包 (xiè huáng tāng bāo), ‘crab yellow’ soup dumplings. It also appears in a number of Cantonese dim sum dishes. I’ve seen crab yellow congee as well as ‘crab yellow’ fried rice or fried noodles. I’ve eaten ‘crab yellow’ baozi buns, where it is mixed with minced pork in the filling.
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It is sold in jars of varying sizes as well as in larger cans for the restaurant trade. Once opened, it needs refrigeration for storage so I buy it in these small 100g jars which cost me around $1.50 USD. The type of crab is unspecified.
