Crab Roe Tofu

Crab roe tofu, also known as “crab yellow tofu,” features crab roe that has developed in the female crab. It is stewed together with eggs and tofu, creating a stunning golden-inlaid-jade appearance, truly remarkable. Each spoonful presents a mix of yellow and white, perfectly blending the delicate aromas of crab, egg, and tofu. The texture is smooth and tender, with occasional bursts of crab roe.

• Name
  Crab Roe Tofu
• Category
  Specialty Cuisine
• Origin
  Ganyu District, Lianyungang City, Jiangsu Province

Crab roe tofu, also known as “crab yellow tofu.” Late-caught red crabs have their crab yellow developed into roe, which sticks to the underside of the female crab in an unappealing heap. Clever fishermen remove it, grind it into a paste, strain it, and cook it until it solidifies into something resembling tofu, with a beautiful red-tinged yellow color. When stewed with eggs and tofu, it creates a striking golden-inlaid-jade appearance, truly remarkable. Each spoonful presents a mix of yellow and white, perfectly blending the delicate aromas of crab, egg, and tofu. The texture is smooth and tender, with occasional bursts of crab roe, making it both silky and chewy.