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Is the sea crab raw, frozen or cooked?
1. If it is dead, throw it away when you buy it back. The newly dead sea crab was frozen in the refrigerator. The lower the temperature, the longer the freezing time. If it's MINUS 18 degrees, it'll be fine for a month or two.

2. If you put it in a bucket alive, choose a crab with great strength, tie its feet to reduce its physical consumption, and then cover it with a wet towel to save it.

There are many kinds of sea crabs, such as cream crabs and flower crabs, which are famous seafood products. The sea crabs in Tanzhou are rich in meat, greasy and sweet, especially in summer. In addition, sea crabs are rich in protein and trace elements, which have a good nourishing effect on the body. There is also an anti-tuberculosis effect, and eating crabs is of great benefit to the rehabilitation of tuberculosis.

1. Flower Crab: This kind of sea crab is named after the beautiful colorful patterns on its back shell.

Eriocheir sinensis is produced all year round in Hong Kong. It is a real salt water crab, but it is fatter in summer and autumn. The strange patterns on the crab shell of the flower crab are dazzling. The sides of the crab cover are sharp, and the edges of the big claws are as blue as sea water, but there is not much meat inside. Although it is delicious after cooking, there are few crab paste and crab roe.

2. Bo Tunus Crab: As the name implies, this crab looks like a shuttle on a loom, and its output is extremely high, almost all over the coast.

There are many kinds of Portunus, such as Portunus trituberculatus and Portunus trituberculatus. Because of the high output of Portunus, fishermen in coastal areas will pickle it into salted Portunus, which will gradually become a commodity. It is cheap and edible, and people in Shanghai, Ningbo and other places like it very much.