Just as Lin Chen had described, the Treasure Crab's roe had a rich, milky flavor that matched its scent, as if a few drops of butter had been added to it.
It didn't need any extra seasoning at all; it was delicious enough to eat on its own.
Though there wasn't much roe, the flavor was sublime—enough to be called the most delicious thing they'd eaten on the trip so far.
Lin Chen wasn't idle either. He tore open his own Treasure Crab and began to eat ravenously, not forgetting to toss all the cleaned 'wild potatoes' into the remaining broth from boiling the crabs.
After they were cooked through and taken out, he placed all the crab shells—which had been set by the fire to toast until slightly charred—into the mess tin, refilling it with water until it was eighty percent full.
After the crab shell broth in the pot had simmered for twenty minutes, all the crabs were processed. The Treasure Crab shells, now used as bowls, were piled high with delicious crab meat and roe.
