Black Pepper Crab

Ingredients: crab (2 pcs), garlic (2 tablespoons), ginger (2 tablespoons), onion (1 large one), bread oil or light oil, black pepper (1 pinch) or coarse black pepper, salt.

How to make:

1. Wash the crab, open the lid, remove the gills, and cut into 2 or 4 pieces depending on the size of the crab.

2. Puree or mince garlic and ginger, chop onion coarsely, and grind pepper coarsely.

3. Heat the butter or oil, add the seasonings in item 2, stir-fry, then add the crab and salt to taste.

4. Add a little water, cover, simmer until cooked, then use high heat to evaporate the excess water.

Note:

1. If you use butter, the cooked crab will have a butter flavor, if you don't like it, you can use clean oil.

2. The amount of garlic, ginger and pepper can be increased or decreased according to your taste.

Spicy Crab

Main ingredient: meat crab

Spices: green onion, salt, sugar, white wine, dry chili, ginger, cooking wine, vinegar, pepper, chicken essence, cooking oil

Practice:

1. Put the meat crab in the vessel with the appropriate amount of white wine, crab drunkenness, remove the gills, the stomach, intestines cut into pieces;

2. Ginger cut into slices;

3. Sit in a pot on the fire put oil, oil to 30% hot, put pepper, dry chili pepper fried spicy flavor, add ginger, scallion segments, crab pieces, pour wine, vinegar, sugar, salt and stir fry evenly out of the pot that is eaten.

Features: hemp, fragrant, fresh.

Steamed Crab with Ginger and Vinegar

200 grams of live crab (2 pieces) 15 grams of ginger and 5 grams of cilantro, half a tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of white sugar

1. Wash the live crabs clean, tie the feet with a rope and put them into the steamer to steam over a high flame.

2. Scrape the skin off the young ginger and finely chop it.

3. Put soy sauce, rice vinegar, sugar and ginger in a small bowl and mix into ginger vinegar sauce.

4. Cut the cooked crabs into pieces, neatly stack them in two pots, pour the ginger-vinegar sauce over them, and sprinkle them with cilantro segments.

Crab with ginger and scallion

Raw materials:

1000g of crab, 2.5g of salt, 2.5g of monosodium glutamate (MSG), 0.1g of pepper, 15g of cooking wine, 750g of peanut oil, 2.5g of green onion, 2.5g of ginger, 2.5g of cornstarch, 2.5g of balsamic vinegar, 25g of oyster sauce.

Practice:

①Crab shell wash, cut into pieces; take a bowl of broth, salt, monosodium glutamate, pepper, green onions, ginger, garlic, cornstarch, sesame oil, oyster sauce, mix into a sauce to be used;

②Crab into the wang oil pot, slightly deep-fried out of the pot. pot to stay in the bottom of the oil, under the white segment of the onion burst incense, add crab cooking wine, quick cover the lid of the pot, pour into the sauce, turn out of the pot can be.

Choke crab with red paste

Materials: live white crab or pike crab.

Seasoning: pepper, salt, monosodium glutamate, sugar, wine, pepper. Practice: 1. Seasoned chili boil, cooled with rice vinegar. 2. green onion knots, with ginger soaked in cooled material water. 3. crab with cold boiled water to wash, crab pincers tapped. 4. first to remove the cover, the side of the gills feather, the crab in the cover of the sand capsule removed, and finally the middle of the crab's abdominal cavity of a small piece of the hexagonal white lumps (this thing is big cold) removed. Split the crab into four. 5. Dip the divided crab pieces into the chili, and if there is red paste, dip them in together, and eat them a day later.

Note: 1. crab every 500 grams, about 100 grams of salt, the amount of water to cover the crab lumps shall prevail. 2. this dish because of the Department of raw food, eating the best wine, and dipped in ginger and vinegar juice sterilization health care. At the same time, do not eat fruit a few hours after eating, so as to avoid poisoning.3. If you find discomfort after eating, you can pound the ginger into juice to serve, or ginger and perilla leaves decoction can be served to detoxify.

The practice of steaming crabs

Crab, 1000 grams, 15 grams of yellow wine, 30 grams of ginger

Soy sauce 20 grams, sugar, monosodium glutamate, a little bit of each, sesame oil

15 grams, 50 grams of balsamic vinegar.

①Purify the crab with clean water and put it in a container; ②Put the minced ginger in a small wine

bowl, add boiled soy sauce, white sugar, monosodium glutamate, yellow wine and sesame oil and stir.

Take another small bowl, put the vinegar to be used; ③ the crab on the cage, with

fire steam 1520 minutes, until the crab shell is bright red, when the crab meat is ripe, remove.

Serve with oil seasoning and vinegar.

Crab with butter and garlic

Ingredients:

Crab (2 pcs), garlic (1/3 cup), minced green onion (1 teaspoon), butter (? ounce), cornstarch (1 tablespoon)

Thickening Sauce:

Water (1/4 cup), salt (1/3 teaspoon), sugar (1/3 teaspoon), pepper (small), cornstarch (1 teaspoon)

Methods. >Methods:

(1) Rinse and drain the crab, chop it into pieces and sprinkle with a pinch of salt.

(2) Mince the garlic and chop the scallions.

(3) Boil six tablespoons of oil, remove the water from the crab, sprinkle with cornstarch and mix gently. Put down the oil on medium-high heat and fry until it turns red, then turn around and cook for a few more minutes.

(4) Remove the crab pieces from the wok, add two tablespoons of oil, sauté the garlic, add butter and stir-fry, return the crab pieces to the wok, add the dipping sauce and garlic and mix well.

(5) Sprinkle with chopped green onion and serve.

Curry Crab

Ingredients: 1 crab, 200 grams of celery, 50 grams of green onion, 30 grams of parsley; 1 tablespoon of red pepper, 1 tablespoon of red onion, 1/2 onion. Seasoning: 2 tbsp curry powder, 2 tsp brown sugar; 2 tbsp fish sauce, 1 tsp soy sauce, 3 tbsp coconut milk, 1/2 cup water. Directions: 1. Wash the crab, remove the gills and other inedible parts, and cut into pieces; remove the leaves of the celery and cut into diagonal pieces, and cut the onion into julienne strips. 2. Heat a frying pan, add the crab pieces with a little flour, and stir-fry until golden brown on the outside, then remove from the pan. Heat 2 tablespoons of oil in a hot pan, sauté the chopped red pepper, chopped red onion and onion, then add curry powder and brown sugar until the curry aroma comes out. Pour in the fried crab pieces, celery, green onion and the rest of the seasoning, stir fry and serve with chopped parsley.

Crab cap salad

Materials: 2-3 meat crab, papaya, honeydew melon 1/2 each, 2 strawberries, 1 lettuce, 2 spoons of salad dressing. Practice: 1. meat crab wash and brush clean steamed in water. 2. after cooling, remove the meat, the crab cover to stay. 3. papaya peeled, seeded and cut into granules, honeydew melon peeled and cut into granules, strawberries with a few moments of light saline soak to take a cut corner of the above at the same time in the refrigerator freezer. 4. lettuce washed and drained to spread the plate. 5. papaya granules, honeydew melon granules, crabmeat stuffed with the shells of the crab, decorated with strawberry blocks. Serve on a plate and toss with salad dressing.

Washing crabs: No matter how you burn them, you have to wash them first. You can put the crabs in the sink and soak them in water for a while first. Then use a brush (you can use an old toothbrush) to brush the mud and sand off the crab. Be sure to be careful not to let the crab bite!

Steaming/boiling crabs: Once you've washed the crabs, it's time to steam/boil them. You have to boil the water first, then put the crabs in the pot.

Mixing the sauce: while steaming/boiling the crabs, you can mix the sauce for dipping the crabs. First, get a piece of fresh ginger. Wash the ginger and cut it into thin julienne strips. Put the shredded ginger in a bowl and pour some vinegar (Zhenjiang balsamic vinegar is the best) into the bowl, followed by some sugar. Mix the juice well with chopsticks/spoon spoon.

After mixing the sauce, you can see if the crab is steamed/boiled. If the green crab turns red, it's almost ready.