How to cook charcoal grilled crab

Barbecue is a very popular food among young people. When time permits, you can invite a few friends to have a barbecue buffet. In addition to the usual vegetables and meat, crabs are also a good choice. However, many people do not know how to grill crabs over charcoal fire, they only know how to boil crabs. Grilling crabs over charcoal fire is a bit similar to grilling eggplants, and you need to prepare aluminum foil. This article introduces the detailed approach, let’s learn together.

【Material】

2 crabs (different types available), 2 sheets of aluminum foil (15 cm x 20 cm)

Seasoning

(1) 2 tablespoons of wine, 2 slices of ginger

(2) 1 tablespoon minced ginger, 4 tablespoons red vinegar

【practice】

1. Use a bamboo stick to insert the crab from between its eyes to its heart to kill it first, then untie the rope, scrub the crab clean with a brush, open its shell, remove the lungs and pointed navel, wash it, and cover it back to its original shape.

2. Add seasoning (1) to each crab, wrap it in a rectangular paper bag with aluminum foil, place it on the grill, and grill at 200℃ for 20 minutes.

3. When eating, open the paper bag and mix the seasoning (2) for dipping.

【Key Tips】

1. Be sure to use live crabs. Dead crabs have a strong fishy smell and are easy to rot and deteriorate.

2. Wrap the meat in aluminum foil before roasting to prevent the loss of delicious juice and the meat from becoming dry and hard.

3. You can also use sea crabs (i.e. swimming crabs), but most sea crabs are frozen, so they must be completely thawed before baking.

How to make baked crab with ginger and scallion

Ingredients for baked flower crab with ginger and scallion: Main ingredient: crab. Teach you how to make ginger and scallion baked flower crab, how to make ginger and scallion baked flower crab delicious

1. First, you have to kill the crab. There will be ropes tied to the crab claws when you buy them. Do not untie them yet. Brush the surface clean with a brush, tear off the navel (the navel of the male crab is in a pointed triangle shape under the belly of the crab, while the female crab has a round navel), carefully shovel open the crab shell from the navel (there is a rope on the crab, loosen it a little, the flower crab should not move much after opening the shell), remove the gills inside (the white petal-like things), rinse it clean, and then use a knife to cut the crab into two or four parts for cooking.

2. Cut ginger into shreds and green onion into segments. Heat the pan and pour in 1 small bowl of oil. Heat until it starts to emit green smoke. When the smoke spreads, put in the crab pieces. You can fry them in small amounts several times. This way, you don't waste oil and you can take the crabs out after they are fried. It's easier to take out if you put in less. After frying everything, pour out the oil and use the remaining oil to sauté shredded ginger and scallion segments, pour in a little broth (not too much, use water + chicken essence if you don’t have enough), add the fried crab pieces, light soy sauce, sugar, and oyster sauce, simmer for a while to dry the soup, drizzle a little cooking wine along the edge of the pot, sprinkle in the scallion segments, and serve.