1. Portunus: Also known as white crab or Portunus trituberculatus, it is a common marine crab. Rich in protein, fat and various minerals, it tastes fresh and sweet, and the meat is silky, so it won't get tired if you eat more. There are many varieties, such as Portunus trituberculatus, Portunus argenteus and Portunus trituberculatus.

2. Orchid Crab: Also known as Portunus pelagicus, it is a specialty of Hainan, Guangdong, Taiwan Province, Fujian and other provinces. Its crab shell is bright, rich in trace elements, compact and chewy, and its price is higher than that of conventional swimming crab.

3. Red crab: It is a large sea crab, which is abundant in Southeast Asian countries such as Thailand, Vietnam and Cambodia. It is characterized by clear and beautiful patterns on the back shell, fresh and tender meat, and is suitable for steaming, baking, frying and other cooking methods.

4. Bread crab: It is a kind of sea crab popular in Britain, France and Spain. Its meat is neither firewood nor fishy, but also has a unique seafood flavor, and it is very chewy.

5. King Crab: It belongs to the family Crab, also known as Stone Crab or Rock Crab. Although it is not a real crab, its meat is delicious, its taste is sweet, it is rich in protein and trace elements, and it is one of the advanced ingredients. Common cooking methods include spicy frying, steaming and sashimi.

6. Hairy crab: It is a kind of river crab, which grows in Jiangsu, Zhejiang, Anhui and other provinces in China. The pattern on its back shell is orange-red or brown-red, with delicious meat and delicate taste, which is an important part of Chinese food culture. Common cooking methods include steaming, frying and frying.

7. Pine leaf crab: It is a large river crab, which is abundant in Jiangsu, Zhejiang and other places in China. It is characterized by delicious meat and tender taste, especially crab roe and crab paste. Common cooking methods include boiling, steaming, garlic and so on.

8. Treasure crab: It is a kind of sea crab prevalent on the west coast of the United States. It is characterized by high meat yield and delicate and flaky meat quality, which is favored by diners. Common cooking methods include steaming, porridge, curry baking and so on.

9. Crab: It is a kind of river crab, which grows in the southern part of China. It is small but delicious, and can also be used as an ornamental crab. Common cooking methods are dry stir-frying, boiling, frying and so on.

10. Snow Crab: Also known as Cod Crab or Premature Crab, it is a kind of sea crab prevalent in the waters near Japan and the Korean Peninsula. It is characterized by light and soft crab shell, thick and fat meat, very low fat content and refreshing taste. Common cooking methods include spicy frying, steaming and sashimi.

1 1. steamed bread crab: it is a kind of sea crab prevalent in the Indian Ocean and the Pacific Ocean. Its shell is very hard, with less meat but more crab yellow, so it is named because it looks like steamed bread. Common cooking methods include steaming and frying.

The above are the instructions for common edible crabs. Pay attention to the following points when using crabs as ingredients:

1. Freshness of crabs: Both sea crabs and river crabs must be fresh to ensure the freshness and delicious taste of their meat.

2. Cooking methods: Different crabs are suitable for different cooking methods. For example, Portunus is suitable for steaming or spicy frying, while King Crab is suitable for sashimi or spicy frying.

3. Food safety: Pay attention to safety when handling and cooking crabs to avoid being injured by sharp crab shells or pliers. At the same time, for specific groups such as pregnant women or lactating women, eating crabs should follow the doctor's advice.

4. Storage method: If crabs are temporarily inedible, they can be stored in the freezer. But please be careful not to keep crabs in the freezer, because freezing will make the meat quality of crabs worse.

5. Food Matching: When eating crabs, you should pay attention to matching some foods that can relieve boredom and help digestion, such as lemon juice or Jiang Mo.

6. Allergy history: People who have a history of allergies to crabs should avoid eating crabs to avoid allergic reactions.

In short, please follow the above suggestions when using crabs as ingredients to ensure that your food experience is more delicious and safe.