A close-up of the Chù Ụ crab
The Chù Ụ crab is native to the brackish waters where rivers meet the sea, often hiding among the lush mangrove forests. Its appearance is reminiscent of the Ba Khía crab, yet it possesses a more rustic and robust look. Even the largest of these crabs barely reaches 100 grams, but they boast strikingly large and robust red pincers that are a delicacy in themselves.
The shell of the Chù Ụ crab is uniquely textured with natural patterns, almost as if it bears the imprint of a melancholy face, perhaps inspiring its whimsical name. Despite their sluggish demeanor, these crabs are adept at hiding in deep burrows within the mangrove forests. Locals who wish to catch them must venture out at dawn, armed only with a small shovel, a plastic canister, and some bait. They wade through water and mud, navigate the forests, and brave insects and mosquitoes. Even the most experienced hunters must carefully observe signs to distinguish between occupied and empty burrows, lest their efforts be in vain.
The burrows of the Chù Ụ crab are typically round and feature 4-5 escape routes. The entrance is often raised, approximately a handspan above the ground.
The Chù Ụ crab has a very short lifespan, surviving only about a day under normal conditions. To transport them over long distances, they must be chilled to preserve their unique freshness. Locals of Trà Vinh believe that the best time to indulge in Chù Ụ crab is during the molting season, which falls around February to March in the lunar calendar. During this period, the crab meat is at its sweetest, tenderest, and most flavorful.
Once obscure, the Chù Ụ crab has now become a renowned specialty of Trà Vinh, featured in restaurants and considered a must-try culinary experience for visitors to the region.
Delicious Dishes Featuring Chù Ụ Crab
Coconut-boiled Chù Ụ Crab
A simple yet delectable dish, fresh Chù Ụ crab is boiled in the sweet water of Trà Vinh’s coconut juice until it turns red. The crab meat absorbs the coconut’s sweetness and becomes incredibly flavorful. It is typically served with peppered salt, fresh herbs, and cucumber for a refreshing and savory experience.
Grilled Chù Ụ Crab
Grilling Chù Ụ crab over charcoal imparts a tantalizing aroma. The shell crisps up nicely, and the meat inside remains tender and sweet. Accompanied by chili, lime, and peppered salt, or even a splash of liquor, it offers a memorable culinary journey.
The Chù Ụ crab is transformed into a variety of mouthwatering dishes.
Sweet and Sour Chù Ụ Crab
This dish showcases the crab’s versatility. After a quick fry, the crab is stir-fried in a sweet and tangy tamarind sauce with fragrant garlic and shallots. The result is a harmonious blend of sweet, sour, and spicy flavors, with the crab’s tender meat and rich roe complementing the sauce perfectly.
Chù Ụ Crab Fermented Fish Sauce
A rustic delicacy of the Mekong Delta, Chù Ụ crab is salted and fermented for a few days before being mixed with a blend of garlic, chili, shallots, palm sugar, and lime juice. This dish is best enjoyed during the crab’s molting season (February to March in the lunar calendar) and is typically served with hot rice or fresh herbs.
