When steaming crabs, some of the substances that steam out of the crab's body are mainly formed by the denatured and solidified proteins in the crab's body fluids. Crabs usually spit out air bubbles, and the bubbles are these flocculent materials after cooking. When steamed, the white flocculent is harmless.

When steaming crabs, it is recommended to soak them in cold water. Crab fishy gas is relatively heavy, in the steaming, you can moderate the application of some cooking wine or put a few slices of ginger.

Before steaming the crab, it is recommended to tie the crab legs to prevent the legs from falling off. The steaming process is not recommended to open the lid, to be cooked at once, otherwise it will affect the flavor of the crab.

Common crabs include pike crabs, distant sea pike crabs, green crabs and Chinese mitten crabs (river crabs, hair crabs, clear water crabs).