Hairy crabs were served in the middle of the course. They were about the size of our hands and each person had one crab. They were delicious but there was one problem.
It was difficult to eat a crab. First I broke its legs and cut them with scissors and scooped crab meat with a special folk. The legs of hairy crab were not big. It meant that it took more time than a big crab. Regardless of hard work of scooping meat I can't get large amount of meat. It took long time even for one leg and, oh, there are ten legs.
It was really hard work to eat whole legs and I had got a stiff neck. But I had done. When I finished working the two-hour time limit had elapsed. My all-you-can-drink was one glass of beer. Someone said that serving crabs was a restaurant's tactics to prevent guests from drinking a lot.