1, take apart the steamed king crab, take out the crab yolk, clean up the upper shell, and decide the amount of eggs according to the size of the shell. I used two eggs. The ratio of eggs to water is 1: 1.5, stir well, add appropriate amount of salt and filter out excess bubbles with a strainer. Cover with plastic wrap, don't forget to make a few small holes, steam in the steamer for 6 minutes. After 6 minutes, put the crab roe on the egg custard and steam for another 3 minutes. Finally, sprinkle with chopped green onion.

2, fry the crab leg meat, take out the meat of the king crab leg, be careful not to throw away the crab shell. Add a small amount of olive oil and ginger and garlic to the pan, and slowly fry the crab leg meat on low heat. After frying until the skin is golden, sprinkle with appropriate amount of black pepper and salt to serve.

3. Stewed tofu with crab meat. Prepare a tender piece of tofu, blanch it in boiling water and cut it into small pieces for later use. Take out the meat on the king crab for later use, chop the crab shell into small pieces, stir-fry with onion and ginger together with the shell on the crab leg, and stew with water for about 10 minute. Then filter out the crab shell and seasoning, transfer to a small casserole, add the scalded tofu, add salt, monosodium glutamate and pepper and simmer. When you leave the pan, add the disassembled crab meat to it and stew it a little. When you leave the pan, sprinkle with coriander powder.