How to cook and eat flower crabs

September and October are good times to eat crabs. You can often see crabs of various sizes in restaurants. They look particularly plump and delicious. Crabs are nutritious and rich in protein, which can meet the body's nutritional needs. However, there are some tricks to eating crabs. Only by using the right method can you appreciate the rich and delicate meat of the crab. If you don't use the right method, you will just bite it dry and there will be no meat. So how do you cook and eat flower crabs?

Eat the paste first and then the meat

Remove the crab mask (a small cover on the crab's belly button) and open the crab shell. Eat the crab shell first, use a small spoon to scoop out the crab stomach in the middle, and gently suck out the crab roe wrapped around it.

Then eat the crab legs

Cut the two ends of the crab legs and poke them out with crab tweezers. Or use scissors to cut the crab legs into three parts. First, use the thin end of the crab foot to poke out the meat in the middle of the crab leg, and then use the thick end of the crab foot to poke out the meat in the front of the crab leg.

Eat crab claws again

Divide the crab claws into three sections. For the first two sections, you can directly cut open the crab shell and scoop out the meat with a spoon. For the last pair of pliers, the trick is to cut the two sides, then use your hands to bend the two pliers legs in opposite directions, and the pliers shell will be completely separated.

Eat the crab last

Cut the crab body open and use the crab spines to pick out the crab meat. Or break the crab body into two halves, then you can see the filamentous crab meat. Just tear along the crab legs to remove the crab meat.

Nothing can stimulate the fighting spirit of a foodie more than the meat hidden in the cracks. The golden crab roe is shiny and has a slightly crunchy feeling when the tip of your tongue touches it. The delicious taste instantly conquers your taste buds.

It has no fishy smell and is slightly sweet. The snow-white crab meat tastes fresh and firm, and your mouth is filled with the unique fragrance of hairy crabs.

Of course, high quality crabs are also needed.

Jade's best crabs are now on the market

There are two kinds of crabs for you to choose from this year

When talking about hairy crabs, the first thing people think of is Yangcheng Lake hairy crabs, because Yangcheng Lake hairy crabs are very famous. Does being famous mean that it tastes the best? This is not necessarily the case, because the Taihu hairy crabs in the same city are not convinced. For Taihu crab farmers, high-quality Taihu crabs are definitely the king among hairy crabs.

If Yangcheng Lake hairy crabs are the king of hairy crabs, then Taihu Lake hairy crabs are the concubine of hairy crabs. Taking the spotlight from Yangcheng Lake hairy crabs, Taihu Lake crab farmers have no worries about selling their hairy crabs every year. During the crab season every year, a large number of Yangcheng Lake crab merchants go to Taihu Lake to purchase Taihu lake crabs to sell as Yangcheng Lake hairy crabs. These crab merchants know that Taihu lake hairy crabs are definitely good crabs. For diners, it is very lucky to be able to eat authentic Taihu lake hairy crabs sold as Yangcheng Lake hairy crabs.