Which crab has the most meat?

We see many kinds of crabs on the dining table, some are big, some are small, some are hairy, and some have a smooth appearance. This all depends on the species of crab. So which crab has the most meat? People who like to eat crabs must know the king crab, which is a larger crab that lives in the deep sea, but it is also expensive. In addition, the most common one we have is the swimming crab. Although it is not big in size, it is rich in nutrients and the price is acceptable to everyone.

Which crab has more meat?

If you prefer crab meat, then Alaskan king crab is the way to go.

King crab, also known as stone crab or rock crab, is a crustacean of the family Crabidae. It is not a true crab and is mainly distributed in cold waters. It is named for its huge size and is known as the "king of crabs". King crab is a deep-sea crab that can survive at a depth of up to 850 meters and in water temperatures of 2-5°C. The lowest water temperature that king crabs can survive is 1.4 degrees Celsius. It is not the same crab as the king crab (Pseudocapirus giganteus), so please do not confuse it. Due to their large size and tasty meat, many species are widely caught as food, the most common of which is the Kamchatka stone crab. In September 2011, scientists discovered more than one million giant king crabs in a mud basin 850 meters below the continental shelf off the coast of Antarctica. Scientists say the arrival of this large, alien carnivore could be the first sign of an ecological catastrophe in Antarctic waters.

Which crab is the most delicious?

The swimming crab has a lot of meat, rich fat, delicious taste and rich nutrition. Every 100 grams of crab contains 14 grams of protein and 2.6 grams of fat. Fresh food is mainly steamed, and can also be salted to make "cold crab" and crab sauce. Crab eggs are rinsed and dried to become "crab roe", all of which are top-quality seafood.

King crabs, also known as stone crabs or rock crabs, are mainly distributed in cold waters. It is named for its huge size and is known as the "king of crabs". The value of king crab lies in its plump and meaty crab legs, which have a tender and delicate taste, and a sweet flavor that is truly unforgettable. Crab meat is high in protein, low in fat and calories, contains a variety of minerals, and is rich in unsaturated fatty acids. It is a top source of protein.

The meat of blue crab is delicious, nutritious, and has the effect of nourishing and strengthening the body. Especially for female crabs that are about to become pregnant, red or yellow roe will be produced in their bodies. This kind of crab is called "roe crab" in southern China and is known as the "ginseng of the sea". Blue crabs are abundant in warm shallow seas and are mainly distributed in the coastal areas of Zhejiang, Guangdong, Guangxi, Fujian and Taiwan in China, especially in Jiangsu and Zhejiang. Nutritional analysis: Blue crabs are rich in protein and trace elements, and have a good nourishing effect on the body.

The king crab is the most friendly one in the crab family. It has a flat and fat body and often lives in deep sea water with a temperature of 11°C. It walks leisurely and calmly, and likes to stay in one place and hoard crab roe, so it is also called the sleeping crab. Looking at it, you can't help yawning. The chef said it is the only crab that does not need to be pierced with its claws because it moves slowly and has no offensive power at all. It is said that this type of crab has the most roe in the world. Its roe is so rich that it covers the entire crab shell. Although the crab flavor is not too strong, it has a unique fragrance. The meat of the king crab is thin and white, with a salty taste of sea water. It is very refreshing to eat alone. The crab roe has the texture of ice cream, which is quite soft and smooth.

Tiger crab was originally called "coffee crab" or "royal concubine crab". Most of these crabs are produced in the waters of the Philippines and are also produced in some waters in southeastern China. They got this nickname because the texture and color of the crab shell resemble tiger skin. Its meat is plump and delicious. The way it is eaten is similar to that of lobster. It is most delicious when cooked with soup or cheese. It is a common seafood ingredient for banquets in Taiwan.

Peng Yue, one claw is big and the other is small, and it uses the big claw to fight the small claw for food. I think that although Peng Yue crabs are small, they are different from ordinary crabs when intoxicated with salt and wine. It is called white jade crab because after being cooked with salt and wine, the crab clams become as white as jade and extremely delicious, making it a top-quality dish to go with rice.

Seed crabs are produced in the waters of Japan, the waters of Vladivostok in Russia, the waters of the Korean Gulf, etc. They generally live below a thousand meters. Adult seed crabs generally weigh more than 0.2 kilograms. The shell of the roe crab is relatively soft and rich in delicious crab roe with a sweet taste. Seed crabs are particularly easy to be confused with king crabs. The larger one in the picture below is a king crab, and the smaller one is a seed crab.

The hairy crab, also known as the Chinese mitten crab, is produced in the largest quantities in the Yangtze River system and has an extremely delicious taste. The Chinese mitten crabs from Yangcheng Lake are the most famous because of their better water quality and superior quality. Those produced in Yangcheng Lake, Gucheng Lake and Changdang Lake in Jiangsu Province are the most famous. Crabs contain more vitamin A, which helps the keratinization of the skin; it can also supplement calcium for rickets in children and osteoporosis in the elderly. The taste of hairy crabs is like the six colors of ink and the seven notes of a musical instrument. Hairy crabs also have multiple flavors: one flavor of crab meat, one flavor of crab paste, one flavor of crab roe, and another flavor of crab roe. The crab meat is divided into four flavors: thigh meat, which is short and thin and tastes like scallops; calf meat, which is long and tender and tastes as good as whitebait; crab body meat, which is white and crystal clear, better than whitefish; and crab roe, which is wonderful and beyond description.