Sawagani - Japanese river crab. They’re tiny; about the size of a US nickel and you eat them fried whole, shell and all. Apparently they aren’t exported any more, but I had them at a sushi restaurant in Austin around 2000. They were delicious, like extra-crunchy crab-flavored popcorn.

Agreed. Rabbit doesn’t taste like chicken to me either. I live close to a rabbit farm, so I get it fairly regularly. To me, it’s best as a filler in sausage. I like to make rabbit sausage with apple or cranberry. It’s pretty lean so I also add a bit of fat - either pork or beef.