After a short wait, the crab was perfectly cooked.
Ewan carefully used wooden chopsticks to lift the piping hot crab into a large earthenware bowl. The aroma wafting up did not have the smoky, earthy scent of being grilled directly by the stream, but instead carried the distinctively sweet fragrance of boiled seafood. The original grayish-blue shell had completely transformed, turning a vibrant, fiery red. Its smooth, glossy surface exuded a thin layer of fat that was visually inviting.
Ewan skillfully flipped the scalding crab onto its back, aimed precisely, and wedged the tip of a crude but sharp knife into the abdominal flap, prying it open with a forceful twist.
With a crisp snap, the sturdy carapace completely detached.
