How to choose fat crabs

Crabs are a type of seafood. People with sensitive skin or those who are easily allergic to seafood should be cautious when eating crabs. There are certain skills in choosing crabs. If you don't know how to choose crabs, you will often choose crabs with very little meat, which will put you at a disadvantage. If you know how to choose fat crabs, you won't have to worry about being cheated when buying crabs. Here is how to choose fat crabs.

1. Look at the crab shell. Those with a dark green shell back with a shiny luster are thick and strong; those with a yellow shell back are mostly thin and weak.

2. Look at the belly button. Those with protruding belly buttons are usually fat and plump; those with sunken belly buttons are usually not fat enough.

3. Look at the claws. If the chelipeds have dense hairs, they are old and strong; if the chelipeds have no hairs, they are soft and weak.

4. Look at the vitality. Turn the crab over with its belly facing up. If it can quickly turn over using its stinging springs, it has strong vitality and can be preserved. If it cannot turn over, it has poor vitality and cannot be stored for long.

5. Look at the gender. Choose female crabs in August and September of the lunar calendar, and choose male crabs after September, because the gonads of male and female crabs mature in these two periods respectively, and the taste and nutrition are the best. By carefully studying and referring to these "five looks", you can select high-quality crabs from a large number of crabs.

The four characteristics that make Yangcheng Lake hairy crabs unique:

1.1 One is green back, the crab shell is blue-gray, smooth and shiny;

2.2 The second is white belly, the navel and shell are crystal white with no black spots;

3.3 The third is yellow hair. The hair on the crab legs is long and yellow, and each hair is straight and upright.

4.4 The fourth is the golden claw. The crab claw is golden, firm and powerful. It can stand upright on all eight legs with its claws suspended in the air when placed on the glass.

Four tips for quickly identifying crabs

1. Whether it weighs heavily in the hand: whether it feels heavy in the hand.

2. Press the crab claws with your hands to check whether the crab meat is dry or not.

3. Check whether there is enough crab roe. The best crab should have a full or bulging tail end.

4. If the crab roe is bright red and red appears on both sides of the crab navel (commonly known as the "red mark" in the industry), it is a good crab.