Heat the oil, add the ginger and garlic until fragrant, then add the pine crab, fry until golden brown, take it out and put it on a plate for later use. Wash the pan, add a little boiling water, add curry to melt slowly, add coconut juice and a little salt. When the curry juice is thick, add crabs and stir-fry until all crabs are covered with curry, and then take out the pot. Finally, add coriander.

Pine leaf crab generally refers to the North Pacific snow crab, with a deep red body. Its origin is in the waters around Russia and Japan, mainly distributed in the Bering Sea and the Sea of Okhotsk. This kind of crab generally likes to live in deep water with a water depth of 200~600 meters, and is an omnivore. Meat accounts for the majority of food consumption, mainly feeding on invertebrates.