This may be due to the wrong placement method. Most incorrect methods of placing steamed crabs are navel-down, which will make crab roe, which was still liquid before steaming, flow out of the gap, leading to the outflow of nutrients, making crabs more difficult to cook. The correct way is to put the crab navel up in the steamer, so that the crab yolk and crab paste will not be lost because they are not shaped.

Why does steamed crab crab roe flow out?

If you want to prevent crab roe from flowing out, when choosing crabs, you should choose fresh ones with intact claws and strong activity. If it is not a particularly fresh crab, sometimes crab roe will flow out when steaming, mostly light crab roe juice.

Steamed crabs should be washed first. If they are tied together, don't open them, so it will be better to steam them together. And when steaming crabs, try to put some pepper into each crab's stomach to remove the fishy smell and increase the fragrance.

In addition, when steaming crabs, it is generally controlled within ten minutes, not too long. Because crabs are cooked for too long, they will lose their delicious taste with the steam. There should not be too much water left at the bottom of the steamed crab pot.