There is a very famous Indian crab called blue crab with purple claws, which is very similar to our blue crab in China, but generally larger. Blue crab with purple claw is the most important cultured marine crab species in the coastal areas of Southeast Asia and South Asia, and it has high commodity value in the local area. Because Indian marine fishery resources are very rich and there are many kinds of seafood, the price of this kind of cultured crab is not as expensive as that of our blue crab in China, but it is still delicious.

Today, I will show you how Indians cook crabs. This time, it's not curry crab! Indians actually learned to steam seafood! Yes, if you want to taste the most primitive seafood, you must use steamed seafood! In order not to be caught by crabs, the Indians directly broke off the two big claws of the purple-clawed blue crab to see if the blue and purple big claws really wanted to eat.

A fresh big crab, break the crab shell directly by hand, pay attention! The critical moment has come. Let's see how fat this crab is!

Look! Red crab paste, full meat, crab yellow and full crab shell! It seems that this crab in India is really fat.

Do you see it? Crab shells are full of crab roe. A blue crab is so fat and big, do you need at least one from 200 yuan in China?

There is nothing wrong with the steps of separation and cleaning, but the crab paste and crab roe were dug up by Indians and thrown away! Alas, even if the host has such good food, he doesn't know how to enjoy it! As a foodie in China, I feel very sad.

The only consolation is that Indians have finally learned to eat seafood by steaming, which is the most primitive method. Steamed seafood can truly reflect the delicacy of seafood.