Generally speaking, it only takes ten minutes after boiling the pot on a high heat.

Simple method: wash the crabs first and then put them in the basket to steam. The shells must be facing down and the belly should be facing up. This is to prevent the soup inside from being lost and maintain the freshness. The lid should be facing down. The steamed water will be stored in the lid instead of losing nutrients. Then sprinkle the refined salt evenly on the crabs. Do not add MSG. Cover and steam over high heat. After the water boils and you see that the crabs are red, cook over medium heat for another 10 minutes. Small crabs are cooked for 8 minutes. .

It is best to buy live or fresh crabs, and cook dead crabs for a little longer. If you feel uneasy, you can use the simplest test to see if it is cooked. Open the lid of the crab. If you see the meat inside the lid solidified, it means it is completely ready.

Nutritional value of crabs

Crabs are rich in nutrients, tender in texture, plump and delicious, and are top-quality crabs. Each 100 grams of the edible part contains 14.6 grams of protein, 1.6 grams of fat, micrograms of vitamin A2, 228 mg of calcium, 262 mg of phosphorus, 0.9 mg of iron, as well as magnesium, manganese, copper, selenium, potassium, sodium, vitamin e, vitamin b1, Vitamin b2, niacin and other vitamins and trace elements.

It can be used medicinally. It is cold in nature, salty in taste, slightly toxic, and enters the liver meridian. It has the functions of dispersing blood stasis, dredging meridians, diuresis and swelling, detoxifying lacquer, rejuvenating muscles and bones, and nourishing. Its meat, ovaries, and liver are all edible. Crab roe is a high-end condiment and tonic.