"Crabs are generally steamed to prevent crabs from flowing out. In this way, the crab roe will be covered by the crab shell and will not overflow.

1. Crabs are generally steamed back to prevent crabs from flowing out. In this way, the crab roe will be covered by the crab shell and will not overflow.

2. Cook the crab's abdomen upward in this way, so that its abdomen is completely exposed to steam, which can be quickly disinfected and cooked.

3. Steamed crabs are not easy to lose their claws. Crabs are intact, ruddy and bright in color, which can greatly increase appetite at the dinner table. In particular, if live crabs are directly put into a pot for cooking, they will be resistant to high temperature, shake their feet and disintegrate. If the crab's stomach is up, its activities will be greatly restricted.