1, king crab

King crab is full, tender and abnormal, extremely nourishing and nutritious. It can be described as delicious in the world and deeply loved and respected by people in North America and other countries. King crab dinner is a very pleasant high-end enjoyment. King crabs are all wild, grow in cold deep-sea waters, are green and pollution-free, and are only open for fishing for two weeks every year. All crabs eaten in the United States, including Hawaii, were caught at this time. King crab is very big, and its fishing size is strictly limited. Both the baby crab and the mother crab should be released.

King crabs can be eaten in a variety of ways, such as steaming, dry frying and stir-frying. Can be made into sesame oil crab, garlic crab, crab-flavored fried rice, steamed crab with beer, fried crab with lobster sauce, and onion ginger. Crab, yolk? Crab, crab hot pot ... king crab can be eaten raw, and the crab paste is crystal clear and mouth-watering. Charcoal barbecue is full of freshness, sweetness and beauty.

2. Hairy crabs

The annual listing of hairy crabs coincides with Mid-Autumn Festival and National Day. The hairy crabs in Yangcheng Lake have always been respected, and they are known as "the king of crabs" and "the food center".

Hairy crabs are best steamed in a pot, which is called "steamed crabs", so as to ensure the water content of crabs, instead of steaming them in water. Crab crushed hairy crabs must be blanched in cold water, otherwise the crabs will be scalded and struggle, and the crab yellow will be gone if they fall down first. The original hairy crabs must be tied up and blanched with boiling water. Of course, it is best to put a little ginger onion, perilla and old wine in boiling water.

3. Flower crab

In September, the characteristic flower crabs in the root room area are the most delicious and timely. Eriocheir sinensis is produced in the leading local fishing port and the market is very famous. The annual fishing period of Eriocheir sinensis is only from mid-July to late September, just over two months. The shell of the flower crab is so hard that it must be peeled off with scissors. The meat is plump and rich in crab oil. Most people are full after eating a whole crab, but they have a long aftertaste.

Eriocheir sinensis is rich in protein, trace elements and so on, which has a good nourishing effect on the body. Crabs have been known as "four flavors" since ancient times. "thigh meat", short and slender, tastes the same as scallops; "calf meat", long and tender, is as beautiful as whitebait; "Crab meat", white and crystal clear, is better than white fish. Eriocheir sinensis is rich in protein, fat, phospholipids, vitamins and other nutrients.

4. Portuguese fish

Portunus trituberculatus, also known as white crab and Portunus trituberculatus, is produced all year round, and it is the most abundant and fat in July and August. At this time, there is more cream on the round navel of the female crab and less cream on the pointed navel of the male crab. Fishermen often choose the best one to marinate in salt water when catching swimming crabs, commonly known as "fresh wind fried crabs". Some fishermen put live crab roe into a bowl and let it solidify, which is called crab roe cake, and it tastes excellent.

Swimming crab can be eaten fresh, steamed, stir-fried, or stir-fried, or stewed with bean paste, or fried with crab to make rice cakes, pickles and tofu, which is a common dish on the table of Shanghai residents. In fact, there are many ways to eat Portunus, and in the coastal cities of the Yangtze River Delta, eating Portunus is also a unique food culture, and each place will have its own way of eating.

5. Rare crabs

There are rare crabs in Alaska, Northern California, Washington and other waters in the United States, and they are relatively large, ranging in weight from 500 grams to 1500 grams. This rare crab has a very high meat yield, compact meat quality, delicious taste and slightly sweet taste. Rare crabs change their shells every autumn and enter the high-yield season in winter. At this time, rare crabs have a lot of meat and low prices.

Rare crabs are suitable for cooking with meat or chopping and frying. Because rare crabs are big and fleshy, they are suitable for cooking after being cut into pieces, and all kinds of cooking methods can be used. They are all delicious.

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Crab de simple home-cooked dish

Ingredients: some crabs.

1. Crabs will break off their claws first, and then clamp their shells with tools (this step is convenient for eating crab claws, otherwise their teeth will not open). Brush crabs with a waste toothbrush.

2. Uncover the crab cover.

3. Divide the body in two.

4. cut garlic.

5. Sprinkle minced garlic on the crab.

6. Steam on the pot 15 minutes.