Beginners need more patience to eat crabs step by step, and at the same time pay attention to distinguish which ones can't be eaten and which ones can be eaten. The specific process is as follows:

1. Cut off eight-foot hairy crabs, including two pliers.

2. Remove a small cover from the navel of the crab and uncover the crab cover.

3. Scoop out the middle crab stomach with a spoon and throw away the middle triangle crab stomach.

4. First cut off the extra crab feet, mouth and lungs with scissors.

5. Break the crab in half, and you can see the filamentous crab meat at this time.

6. Cut the crab leg into three sections with scissors, and the last section of the crab toe can be used as a tool. First poke out the meat in the middle of the crab leg with a thin toe, and then poke out the meat in front of the crab leg with a thick toe.

7. Divide the crab pliers into three sections. The first two paragraphs can directly cut the crab shell and scoop out the meat with a spoon.

Crab (scientific name: crab) is a crustacean of Decapoda, especially a species of brachyuridae (true crab). It also includes other types, for example, there are about 4700 kinds of curved-tailed clans. It is distributed in all oceans, rivers and land. Crab's tail is different from other decapods (such as shrimp, lobster and crayfish). It curls under the chest and its carapace is usually very wide. The first pair of chest feet is specialized as pincers. Move usually by walking or crawling.

The lateral gait of common crabs is familiar to people and is also the characteristic of most crabs. Swimming crabs and other species have flat paddle appendages, and the tongs are dexterous and powerful. China is rich in crab resources, among which the hairy crabs produced in Taihu Lake, gaoyou lake and Yangcheng Lake in the lower reaches of the Yangtze River are top grade.