Crab stew recipes

Autumn is the time when crabs are the fattest. Crabs are everyone’s favorite seafood. Crab meat is tender, white and delicious. Crabs are cool in nature so they cannot be eaten with cool foods. Many people with weak constitutions and prone to allergies should try to eat less crabs, otherwise it will have some effects on the body. There are many ways to cook crabs. They can be fried, boiled, steamed or made into soup, all of which taste particularly delicious.

Method 1: Crab tomato soup

Ingredients:

Crab, tomatoes, oil, onion

Production steps:

Remove the stems of tomatoes and cut into pieces. Cut the crab into four pieces directly (if you are not lazy, you can process the crab, break the crab shell, remove the stomach, remove the crab lung hair, remove the heart, remove the mouth, and remove the back cover of the abdomen, and then put the crab cover into the soup.) Note that the crab must be steamed in advance! Put a proper amount of oil in the pot, throw in the tomato pieces, stir-fry for a few times, add a proper amount of water, put the crab in, then cover it with a lid and simmer for about 15 minutes. You have to control this time yourself. Then turn it over a few times and wait until the tomatoes are cooked. When they are almost cooked, add a proper amount of salt and put in some chopped green onions and it is ready to serve.

Method 2: Seafood Mushroom Crab Soup

Ingredients:

Crab, seafood mushroom, onion, ginger, salt

Production steps:

Clean the crabs and chop them into small pieces. Wash the seafood mushrooms and cut into small pieces, and slice the old ginger.

Put a little oil in the pan and add ginger slices to sauté. Add crab pieces, stir-fry until they change color, and add a little cooking wine. Add clean water and bring to boil. Add seafood mushrooms. Continue to cook over high heat for 5 minutes. Add a pinch of salt. Sprinkle with chopped green onions.

Method 3: Crab and Cabbage Soup

Ingredients:

Swimming crab, cabbage, ginger, salt

Preparation method:

A large collection of materials, today I'm using a shuttle. Wash the crabs, remove the gills and belly, cut into pieces, and cut the cabbage into small pieces. Heat up oil in a pan and add ginger and sauté until fragrant. Add some salt and stir-fry the cabbage until it becomes soft. Pour in water, add crab pieces and bring to a boil. Keep an eye on the crabs. When they turn red, they are cooked. Add some salt and remove from the heat.

Method 4: Korean Spicy Crab and Squid Soup

Ingredients:

Crab, squid, zucchini, onion, king oyster mushroom, enoki mushroom, mung bean sprouts, garlic

Production steps:

Wash the crabs, remove the shells, crab gills, and cut the squid into sections. Wash and drain the bean sprouts and enoki mushrooms, slice the king oyster mushrooms, dice the onions, and dice the zucchini with a rolling knife. Mix the minced garlic, white pepper, salt and Korean hot sauce. First put the crab, squid and bean sprouts into the pot, add water and bring to a boil over high heat. Then add the mixed sauce and continue cooking for a while. Then put all the vegetables into the pot one by one, bring to a boil over high heat, then turn to low heat and you can eat while cooking! By the way, adding some chrysanthemum will make the color combination even better!