Delicious dishes made from Lam River crabs.

(Baonghean.vn) - The Lam River section flowing through Hung Nguyen near the estuary has provided the local people with a unique natural resource, including an abundant supply of mud crabs. Mud crabs can be processed into many dishes, not only providing delicious and clean food, but also creating jobs and income for hundreds of households in the downstream area of ​​the Lam River.

The mud crab is abundant in the downstream areas of the Lam River, in the communes of Hung Nguyen district.

Mud crabs are animals that live in brackish water areas along rivers. In Hung Nguyen, people in the communes along the Lam River such as Hung Loi, Hung Nhan, Hung Khanh, Hung Lam, Hung Phu… often catch mud crabs to improve their meals and earn extra income.

Crab meat, rich in protein, is used in many dishes, among which fermented crab paste is a popular delicacy. According to the experience of women living along the riverbanks, to make a delicious batch of fermented crab paste, they must catch crabs on moonless nights when the crabs are firm, plump, and meaty.

"After catching the crabs, wash them thoroughly, soak them in salt water, then rinse them again with boiled water. After removing the shells and backs, put them in a mortar and pestle to grind them into a paste, or use a blender to grind them into a paste. Add cooled boiled water, stir well, and squeeze out the juice. Besides the main ingredient, crabs, other ingredients such as galangal, orange peel, ginger, shallots, roasted salt, and roasted rice powder are indispensable when making crab paste," shared Ms. Dau Thi Tuat from Hong Lam hamlet, Hung Loi commune.

The crabs are cleaned and prepared into delicious dishes. (Photo: Thanh Tam)

After crushing the crabs and extracting the juice, it is mixed with other ingredients in the following proportions: 1 kg of crabs, 0.4 kg of shallots, 0.3 kg of peeled fresh tangerines, 0.25 kg of durian, 0.25 kg of ginger, 0.5 grams of chili powder, chili powder, roasted salt, and brown rice cooked into rice, dried, and roasted until golden brown to make the seasoning.

The ingredients are finely ground and mixed thoroughly with crab broth, then fermented for 20-30 days until the fermented crab paste is ready to eat. The finished fermented crab paste has a reddish-brown color, a strong aroma, and a balanced sweet and sour taste. It's delicious as a dipping sauce for boiled meat, pickled onions, pickled vegetables, boiled bamboo shoots, and sweet potato leaves.

Ms. Tran Thi Muoi from Hung Loi commune said: "Since the time of our ancestors, we have known how to catch crabs and process them into many dishes and crab paste for later use. Initially, the products were only for family use and as gifts, but later, many people asked to buy them, so we made more to sell."

"Khau Cay Noi rice, a specialty of the border region of Nghe An province."

Water hyacinth has become a delicacy.

The crab paste is made by the Hung Nguyen Women's Association. Each liter of crab paste currently sells for 300,000 VND.

Hung Loi crab paste is currently produced on a small scale by individual households, resulting in unstable sales and limited consumer awareness. The Women's Association and the Farmers' Association of Hung Loi commune have established a cooperative for crab paste production to promote this unique local product.

With the advantage of being located along the Lam River in the downstream area where tides rise and fall, the water is saline, and the area has an abundant supply of crabs, Hung Loi has hundreds of laborers specializing in catching crabs and processing crab paste. If crab paste products are in high demand, it will contribute to the effective exploitation of aquatic resources and provide the market with a source of clean, nutritious food, creating jobs and income for hundreds of workers in the area.

Thanh Tam