There are eight pieces of crab eating utensils***, all made of metal, including crab pots, scissors, crab needles, long-handled spoons, waist-circle hammers, long-handled axes, crab tongs and picking stools. The hammers are used to crack hard shells, and the crab spoons are used to hook out the meat in the crab's feet -- each tool has a specific use, and hotel servers will instruct customers as they eat the crab.

As long as the crab eight pieces together, and then difficult to deal with the crab, also one by one to dismantle, eat all of them! Before eating crabs first and 360 common sense network to take a look at the crab eating artifacts - crab eight pieces.

1, crab pots: can be used to hold the crab cover, but also can be innovative and improved, the use of its container mold, put with the crab with the dipping sauce.

3, crab needles: remove inedible white crab gills and the crab stomach with bones on the lid, which are not edible. Also, it can be used to conveniently pick out the meat on the crab and hook out the meat in the crab legs for consumption.

4, long-handled spoon: the role of nature is self-evident, after the opening of the crab, large pieces of crab yellow or cream can be used to spoon a mouth into the mouth, the taste, satisfied to the extreme.

5, waist round hammer: hammer form of things naturally used to knock, pick up a crab, in the back edge of the crab gently knock, the crab shell will be loose, conducive to lift the crab cover. Today's hoi polloi can lift it off with their fingers, so most restaurants don't see this tool anymore.

6, long-handled axe: Lifting the back shell and navel with a long-handled axe, plus hitting it multiple times with a hammer, is easy to open.

7, crab pincers: open the best sharp crab chelae, hard crab chelae in the pincers, gently force, the shell will be broken open, and then pick out the meat in the crab chelae with a stick.

8, pick stool: like a small cutting board like a small golden stool, you can put the crab on it, and then conveniently use other tools to remove the meat in the crab chelate or crab body.

Ingenious and practical ways to use tools to eat crabs:

Step 1: Use crab scissors to cut off crab legs from back to front. Be careful to avoid the joint part and cut down from the joint a little bit in front.

Step 2: Use a crab pin to tip out the leg meat and place it in a crab bowl and serve with a drizzle of ginger vinegar.

Step 3: Deal with the two large chelae. Use a crab hammer to gently knock the crabs' chelae loose from the crab table, peel back the shells and pick out the crab meat from them with a crab needle. If you're thinking you'll end up putting the crab back together in one piece, use crab clippers to cut it open from the inside and pick out the meat.

Step 4: Use a crab hammer to gently tap the crab on the side around the shell to loosen it.

Step 5: Use a crab needle to pick apart the loosened shell. The crab meat and gelatin will be completely detached from the shell after the pounding, making it easy to handle.

Step 6: Use the end of the crab needle with a small fork to collect the white crab gelatin and put it into the crab bowl.

In this way, a hairy crab will be eaten cleanly, don't forget to put the crab shell into a complete crab after eating!

View the "crab" most relevant knowledge details:

Nutritional value and nutritional composition of crab

Nutritional composition of crab

Nutritional composition per 100 grams: 103 kcal of energy; 17.5 grams of protein; 2.6 grams of fat; carbohydrate 2.3 grams; Cholesterol 267 mg; vitamin A389 micrograms; thiamin 0.06 mg; riboflavin 0.28 mg; niacin 1.7 mg; vitamin E6.09 mg; calcium 126 mg; phosphorus 182 mg; potassium 181 mg; sodium 193.5 mg; magnesium 23 mg; iron 2.9 mg; zinc 3.68 mg; selenium 56.72 micrograms; copper 2.97 mg; manganese 0.42 mg.

Use and dosage of crab

1. When cooking crab, it is advisable to add some perilla leaves and fresh ginger to detoxify the crab and reduce its coldness. Crab can be used for steaming, boiling, deep-frying or making snack stuffing.

2. When steaming crabs, they should be tied down to prevent the legs from falling off and the yolk from flowing after steaming. When shelling raw crabs, scald them in boiling water for 3 minutes so that the crab meat is easy to remove and not wasted.