If it is a fresh and mature female hairy crab, the crab roe with it will be in the form of massive solid or egg yolk powder sand after cooking, and it will not be in a thin state. If the crab roe inside is still thin after steaming, the basic consideration is that the crab roe is not cooked, and it may also be related to the immature female hairy crab. In the former case, it is recommended to continue to cook before eating. In the latter case, crab roe can be eaten, but its taste is average.
In the case of crab death and deterioration, a large number of bacteria and other microorganisms will breed in the body, which will lead to bitter taste of crab roe deterioration, and the texture of crab roe will also change and become thinner.
Characteristics of crab roe
Crab yellow is the ovary and digestive gland in female hairy crabs. It is orange and delicious. Crab yolk is formed by the accumulation of egg cells and tissue fluid of adult female crabs in the body. The egg cells of female crabs are generally divided into two parts. One part is excreted after fertilization to breed small crabs, and the other part accumulates in the body to form crab roe. The amount of crab roe will increase with the maturity of the female crab, so the mature female crab roe is the most plump.