Battle Crab

Seven Crimson Daimyo Crab

Prepared using spiny daimyo crabs from the northwestern inner sea, 'Battle Crab' as it is called is a complicated dish to serve. First a pair of live male crabs must be imported to the restaurant, these territorial beasts must then be kept in separate glass tanks of water with their deadly pincers bound, and are fed fatty pork or beef until they are ready to be served. On the day of the meal the two crabs are placed in the same tank with pincers free. The daimyo crab will fight until one stands triumphant, for hours if necessary. The winner then proceeds to eat the loser, shell and all. This battle-hardened crab is then rewarded with drowning in butter followed by a boiling bath in sugarcane rum or beer, with small amounts of salt,vinegar and citrus fruits added to bring out flavors of victory for the Dynastic palate. A favourite seasonal dish of Eagle Prefecture, true connoisseurs claim it is not real Battle Crab unless someone has died trying to catch it during their deadly migrations down the with the ice flows during the Water season.