It’s that time of the year again – break open the hairy crabs. Though they’re often served in a simple, steamed form, TALK asked four Shanghai chefs for their coolest hairy crab creations. Here’s what they came up with.

Hairy Crab Empanadas with Mango Salsa by Maya chef Sean Jorgenson  

Empanada dough: 

• 900g all purpose flour
• 1tsp salt
• 110g plus 2 tbsp butter, cut into small cubes
• 150ml cold water 

Combine flour, salt, and butter in food processor until it becomes a coarse meal. Add water and pulse until it forms dough. Be careful not to over mix! Chill for 30 minutes.

Mango salsa:

•  2 mangos, peeled and diced
•  1 red chili, diced
•  15g coriander, finely chopped
•  juice and zest of 2 limes
•  1tsp sugar
•  salt and freshly ground black pepper

Combine all ingredients in bowl and set aside for about an hour to let the flavours marry. 

Filling: 

• 400g picked hairy crab meat and eggs (roughly 4-6 hairy crabs, depending on size)
• 1tbsp olive oil
• 35g shallots, chopped
• 15g garlic, minced
• 50g red bell pepper, minced
• 110g soft goat’s cheese
• 15g chipotle chili
• 110g pepper jack cheese
• zest and juice from 1 lime
• 5g coriander, chopped
• 1tsp paprika
• salt and freshly ground black pepper 

Bring 2 litres of salted water to boil in a saucepan and put hairy crabs in to simmer for 6 to 10 minutes, depending on the size of the crabs.

Place cooked crabs directly into ice water and cool for 15 minutes. Pull apart crabs and pick meat from legs, underneath the gills and around the head. Don’t forget to use the eggs from the underside of the female crabs (they will be bright orange in colour).

In a sauté pan on medium heat, add olive oil and sauté shallots, garlic, red bell pepper, and chipotle chili. Combine the remaining ingredients in a large mixing bowl. Season to taste with salt and pepper. 

Preheat oven to 180°C. Roll out dough on a lightly floured surface, making a circle about as thin as ravioli skin. Cut circles with a 5cm diameter cookie cutter.

Place 2 teaspoons of the filling into the centre of each circle. Moisten exposed dough with a finger dipped in egg whites. Fold the empanada in half and press firmly together, sealing with a fork around the edges.

Bake for 15 minutes. Serve topped with mango salsa.

Sean Jorgensen is the new Executive Chef at Maya, 2F Shanghai Grand Plaza, 568 Julu Lu, near Shaanxi Nan Lu. Tel: 6289 6889