Shit Chinese People Eat: Crab Innards

The only things we can't eat from the air, land, and sea
are planes, cars, and boats.

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Go to any Chinese seafood restaurant and there's bound to be crab in its set course meals for two people or more. If there isn't, then you need to find another restaurant because that's an epic fail. Crab is cooked in various delicious ways but my favourite is deep fried and smothered with sauce:

Crab is a one-way ticket to gout, cholesterol and a whole host of other problems, but none more so than its innards:

Beware of crab poo. No, really.

For the record, I don't eat the innards; so I don't know what's edible and what's not. But from the little research I did for this post, apparently most (but not all!) of it is edible and it tastes very muddy. Also there's a Japanese dish called kani miso which is intact crab innards cooked directly in the top shell. You can eat it as it is or turn it into a dipping sauce for crab meat.

WARNING: Don't try making kani miso at home! I am not liable for you getting some health problem from eating the wrong thing. In my best Engrish, "You no sue!"

If anybody does know what parts to eat or how to properly prepare and cook it, please post a comment because I would like to try :)