How to cook crab

Crabs are consumed in large quantities in our daily lives. People usually steam them to preserve the original juice of the crabs. However, ginger needs to be added to steamed crabs to remove moisture and fishy smell. People with cold constitution and pregnant women should not eat too many crabs to avoid affecting the development of the fetus. In addition to steaming, crabs can also be braised or stewed. You can learn how.

Crab recipes

1. Steaming

Scrub the hairy crabs clean, but do not untie the ropes that tie them. Pour appropriate amount of hot water into the steamer, bring it to a boil over high heat, then place the hairy crabs belly up into the steamer, cover the pot and steam for about 15 minutes. Wash, peel and chop the ginger, smash and mince the garlic, wash and chop the green onions. Put light soy sauce, balsamic vinegar, sesame oil, chopped green onion, ginger and garlic into a bowl, mix well to make dipping sauce and set aside. Take out the steamed crabs, untie the strings and place them on a plate. Dip them in the sauce when eating.

2. Spicy Crab

Wash the crabs, cut them in half with a knife, mix the cut crabs with dry flour, put them in a pan with oil for 2-3 minutes and then remove from the pan, leaving some oil in the pan, add onions, ginger, garlic, peppercorns, Sichuan peppercorns, star anise, fry until fragrant, then add Vegetarian, oyster sauce, a little water, a little sugar, MSG, and chicken essence, stir well, then add the crabs and stir-fry over high heat, finally add vinegar and serve.

3. Braised crab

Cut the crab in half, add enough oil to the bottom of the pan, fry the crab bodies one by one in the oil with the roe facing down (to prevent too much crab roe from falling off when stir-frying later), then add the crab legs and stir-fry, add all the seasonings, all together (prepare a large bowl with soy sauce + vinegar + water enough to cover all the crabs), stir-fry for a few times and cover with a lid. When the juice is collected, you still need to turn the crabs over to allow the roe to come into contact with the decreasing juice as much as possible. Then it will be fine. I would like to remind those friends who like to mix rice to leave more soup for a few bowls of rice.

4. Stir-fried swimming crab with ginger and scallion

Clean the swimming crab, remove the tail and gills, brush it clean with a brush, cut it in half from the belly, and then cut it into 6 pieces; smash the crab claws slightly with the back of a knife; cut the ginger into shreds, cut the green onion into sections, and slice the garlic. Put an appropriate amount of cornstarch on a plate, and evenly coat both sides of the chopped crab with cornstarch (to make the crab meat tender and lock the crab meat). Do not coat the claws and shell with cornstarch. Heat more oil in a pan, first add shredded ginger and garlic slices and stir-fry until fragrant, then put all the swimming crab pieces into the pan. Stir-fry over high heat until it turns red, add more rice wine, an appropriate amount of sugar, and Maggi soy sauce (you can decide whether to add a little salt based on your personal taste, as the soy sauce already contains salt) and stir-fry. You can add a little water to moisten the ingredients, sprinkle with chopped green onions and stir-fry a few more times before serving.

5. Stir-fried crab with soy sauce

Brush the crab clean with a small brush, cut it in half with a knife, put flour in a bowl, and press the cross-section of the crab into the flour with some force. The flour must be used to seal the cross-section of the crab tightly to prevent the crab soup from leaking out during the stewing process. Add oil to the pan, heat the oil to about 60% to 70% and turn to low heat. Put the crabs dipped in flour into the pan and fry them. Once the cut is done, use a spatula to push the crab into the pot. Add noodle sauce and fry until fragrant. Add onion, ginger and garlic when the aroma comes out, add appropriate amount of water, just enough to cover half of the crab, add appropriate amount of salt and chicken stock, bring to a boil over high heat, simmer over medium heat, wait until the soup is thick, turn off the heat and simmer for two minutes before serving. When stewing, you should stay by the side of the pot, boil over high heat and then lower the heat. Shake the pot from time to time to prevent it from getting burnt. If there is any burnt smell, the whole pot of crabs will be ruined.

What are the ways to cook crabs? Crabs are best eaten steamed with some sauce, which can retain the freshness of the crab meat to the greatest extent. It is a way of eating that people who like the freshness of seafood must try; crabs can also be braised. Braised crabs are not only more delicious, but their juice can also be used to mix with rice.