1. pike crab
2. king crab (Note: Strictly speaking, king crabs are not crabs)
3. hairy crabs
4. bread crabs
5. green crabs
6. Tiger crab
7. Seed crab
Below is a brief introduction:
1. Pike crab
The meat of the pike crab is tender, white, rich in protein, fat and a variety of minerals. Pike crab in the winter wandering season individual most robust, generally weighing about 250 grams, the largest up to 500 grams. Female crabs are full of red paste and have an excellent flavor. Pike crabs can be eaten fresh, or steamed, or fried, or stir-fried, or all the two halves of the stewed soybean paste, or crab fried rice cakes, fried pickles, boiled tofu, is a common dish on the table of coastal residents. Can also be pickled, that is, fresh pike crabs into the salt brine soaked, can be eaten after a few days, commonly known as the "new wind grab crab'. In the past, fishermen because of the high yield of pike crabs, often select the cream full of live crabs, the yellow pick into the bowl, the wind and sun to make it solidify, that is, "crab cakes", the flavor is very good, but the production is small, it is difficult for the general public to taste this flavor.
2. King Crab
The king crab, also known as the stone crab or rock crab, that is, the crustaceans of the stone crab family, is not a real crab, and they are mainly distributed in the cold sea. It is known as the "king of crabs" because of its huge size. Steamed king crab, Alaska king crab with sesame oil, and Alaska king crab with garlic are all good to eat!
3. Hairy Crab
The Chinese mitten crab is a kind of economic crab, also known as river crab, hairy crab, clear water crab, hairy crab. It is a long-established delicacy in China. Its chelipeds are used for feeding and resisting the enemy, and the inner and outer edges of the palm are densely covered with downy hairs, which gives the mitten crab its name. The crab contains more vitamin A, which is helpful for skin keratinization; it can also play a role in supplementing calcium for rickets in children and osteoporosis in the elderly. More famous are Taihu Lake hairy crabs, Yangcheng Lake hairy crabs, Changdang Lake hairy crabs and so on.
4. Bread crab
Bread crab is a kind of crab that looks like bread, do not think it is cute, one is two pounds! However, it is really heavy, in addition to the crab meat, the bread crab is also a fresh flavor.
5. Green crab
Green crab is one of China's precious aquatic products. Its meat flavor is fresh and unique, extremely rich in nutrition, known as the delicacies on the banquet table, with high edible and medicinal value, especially the female crab (red sea-crab, high crab) with mature gonads after mating has the reputation of ginseng in the sea, and it is the high-level nourishment for women in labor, the old, the young and the physically weak, and its shells can be made into chitin, which is a kind of widely-used industrial raw material.
6. Tiger crabs
Tiger crabs are best from Australia, cleaned and cut into pieces, dried and put on a plate, coated with cornstarch; wok oil is hot, put the crab pieces, go oil for a few moments and then removed from the oil; chili sauce, dried chili peppers, fried garlic, scallops and so on into the wok and stir-fried until fragrant, put the crab pieces and stir-fry for a few moments, cover the lid of the wok, and bake on medium heat for 3-4 minutes. Cover the wok and bake over medium heat for 3-4 minutes! Its meat is full and flavorful, and it is eaten in a similar way to lobster, which is most delicious when cooked in soup or with cheese, making it a common seafood ingredient for banquets in Taiwan.
7. Seed crab
Seed crab is produced in Japanese waters, Vladivostok, Russia, the waters of the Gulf of Korea, etc., perennial General life in the underwater creatures of the crab below 1,000 meters, the adult seed crabs are generally in the more than 0.2 kilograms/only, the shape of the body beautiful and generous, the color of the light green, limbs undeveloped, whether it is the plate crabs or seed crabs are the most full of meat in the sea in the autumn after the best sense of mouth.