A culinary delight is making waves among food connoisseurs in China as the “White Jade Crab,” a rare variant of the common river crab, has hit the market. Known for their striking white shell, visible even after cooking, these crabs have been an eye-catcher in this summer crab season.
Professor Wu Xugan from Shanghai Ocean University, the pioneer behind the cultivation of the “White Jade Crab” breed, was recently seen inspecting the molting process of these crabs at the university”s research and production base.
He noted that white crabs do exist naturally but are exceedingly rare due to the recessive gene responsible for their coloration and their vulnerability in aquatic environments, since the white color is more exposed to the predator and more likely to be attacked by common deep-green-shelled crabs.