How to cook red crab

The red sea crab is a relatively common crab. It has a relatively high nutritional value, contains high-quality protein, and tastes very delicious. It is popular among many foodies. There are many ways to cook red crabs. The most common way now is to steam them. There is no need to add any seasonings, just steam them directly and then add some minced ginger and vinegar when eating. It tastes very delicious.

How to cook red crab

The most popular method is steaming. Wash the red croaker, put it in a pot and steam or boil it without adding any seasoning. When eating, add minced ginger and vinegar as a side dish. In hotels, in addition to boiling and steaming, there are many other ways to eat crab, such as ginger crab, deep-fried crab, and stir-fried crab meat. Red crab can also be eaten dry. Fresh red crab is steamed, the meat is peeled, and then dried. It is called "crab rice" and used to make soup when there is no fresh food in autumn and winter. It combines freshness and fragrance in one, and you will never forget it after eating it.

Practice guidance

1. When cooking crabs, it is advisable to add some perilla leaves and fresh ginger to detoxify the crabs and reduce their cold nature. Crabs can be steamed, boiled, fried or made into snack fillings;

2. When steaming crabs, the crabs should be tied up to prevent their legs from falling off and the yellow from leaking out after steaming. When shelling raw crabs, blanch them in boiling water for 3 minutes first, so that the crab meat can be easily removed without wasting;

3. After buying the crabs, do not rinse them with water. Put them in a clean jar or pot, add two broken eggs to brown rice, and sprinkle two handfuls of black sesame seeds to cover the crab shells. Then cover the mouth of the jar with cotton cloth to allow air to circulate, but do not let the crabs see the sunlight. Keep them like this for about 3 days and then take them out. Because the crab absorbs nutrients from the rice and eggs, the crab belly becomes strong and plump, the size increases significantly, and it tastes fat, fresh and delicious.

Dishes

Crab is a delicacy and there is a saying that "a dish of crabs is the best dish on the table". It is not only delicious but also nutritious and is a high-protein supplement.

Sea crabs are crustaceans. It is produced along the coast of my country, and the one produced in Bohai Bay is the most famous. The production season varies from place to place, but is mostly concentrated in April to May and September to October. Sea crabs are divided into two parts: head, thorax and abdomen. The head and thorax are covered with a prismatic cephalothorax, which is blue-gray in color, with a pair of well-developed chelipeds at the front and four pairs of walking legs at the back; the abdomen is flat, with atrophied muscles, and is tightly attached to the ventral surface of the cephalothorax. The abdomen of the male crab is triangular, commonly known as the "pointed navel", while the abdomen of the female crab is round, commonly known as the "round navel".

Nutritional Value

The red snapper in Rushan is large in size, tender in texture, and delicious in taste. It is also rich in nutrients and contains a large amount of protein, fat, carbohydrates, inorganic salts, and vitamins A and B. Local fishermen catch red crabs by using crab cages.

The red crabs of Rushan are the fattest in late spring and Mid-Autumn Festival. Fishermen often refer to the crabs in these two seasons as "wheat yellow crabs" and "bean yellow crabs". There are also local proverbs such as "The crabs have fat caps in August" and "Eat crabs with pointed navels in spring and round ones in autumn." The former refers to the eighth month of the lunar calendar, when crabs are the fattest. The latter refers to the male crabs in spring (with a pointed navel) which are large, tender and taste the freshest; and the female crabs in autumn (with a round navel) which are fat and creamy and taste the most delicious.