BEIJING: 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.
The breeding process for the “White Jade Crab” involved selecting from tens of thousands of crab larvae to find those with the purest white shells for subsequent generations, with a retention rate of only around 5 percent.
“This rigorous selection process, repeated over several generations, has resulted in the formation of the ‘White Jade Crab’ breed,” introduced by postdoctoral researcher Zhang Dongdong. The lack of astaxanthin and β-carotene in the shell results in the “White Jade Crab.” Nevertheless, the edible rate and nutritional value of the edible portion of this breed do not differ from those of green-shelled crabs.
With higher proportions of large-size crabs, the “White Jade Crab” has been introduced and reared in multiple cities across China with a total covering of nearly 1,000 acres. –The Daily Mail-China Daily news exchange item
