While the Chili Crab is the most expensive item on the menu at $26, I think it is entirely worth it because you can make two meals out of it—there’s definitely enough to take home. My Shanghainese heritage ensures that I love crabs and must master the art of eating them. The Shanghainese live for hairy crab season — late fall — and crab roe is a delicacy that can enhance the flavor of so many foods, including shiao lung bao and tofu. The Jonah crabs we had at Fatty Crab were much like the Shanghainese hairy crabs: large and meaty. This is a messy dish indeed, but it’s really worth all the work. I don’t recommend ordering it on a first date, though, as it’s hard to show restraint or etiquette while tearing a crab apart and digging for the juicy, meaty pieces.