Long-legged crabs mainly come from cold waters such as the North Pacific, the Bering Sea and the Sea of Japan in North America. Long-legged crabs are big and fat, and their shells are hard, red and black. The weight is 3- 13 kg, and the paste is refreshing and suitable for steaming. It looks like a spider, weighing ten pounds, brown and green, with thorns on its feet. Its meat is fresh and sweet, and the white paste is particularly delicious. Next, I would like to recommend the cooking method of the tall crab to everyone, hoping it will be useful to everyone.

Cooking method of tall crab: ginger and onion crab

Raw materials:

Long-legged crab 1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1g, cooking wine 15g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g and oyster sauce 25g.

Exercise:

(1) The crab is shelled and washed, and the knife is replaced with pieces; Take a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce, and make juice for later use;

(2) Put the crabs in a wok and fry them slightly. Leave the oil in the bottom of the pot, saute the shallots, add the crab cooking wine, quickly cover the lid, pour in the prepared juice and turn well.

Cooking method of long-legged crab: sashimi of long-legged crab

Cut crab crab's foot into sections and cut off half the shell. When eating, dip it in vinegar and soy sauce (soy sauce with vinegar). At first, you will feel the stimulation of vinegar, and then the unique sweetness and umami of crabs will slowly spread on the tip of the tongue, and the cold feeling will extend from the tongue to the throat. The special vinegar sauce greatly improved the delicious taste of crab meat, especially the sweet and refreshing taste that slipped down the throat.

Cooking method of high-legged crab: teppanyaki long-legged crab

Adding butter, lemon and other spices to the long-legged crab, the aroma penetrated into the crab meat during the firing process, and the aroma was overflowing.

Cooking method of high-legged crab: baked high-legged crab in sauce.

Sauce roast tastes a little stronger than teppanyaki. The sauce for sauce baking is crab sauce made of fresh crabs, which is better with crab meat. First, burn the long-legged crab until it is dry, then coat the surface with crab sauce and egg yolk, and then burn it until it is golden yellow. The skin tastes sweet and crisp, and the crab meat is salty.

Long-legged crab shopping guide

1. Long-legged crabs are supplied from September to February every year.

2. It is the easiest way to buy a long-legged crab and smell it. Fresh crabs will taste like seafood, and stale crabs will taste like ammonia.

3. Lifting the crab has a heavy "falling feeling", indicating freshness.

4. Grab the crab and turn over, and press the crab's abdomen. If the abdomen is hard and full, it means fresh. Check the long-legged crab against the light source. If it looks empty and has high light transmittance, it is also a crab with poor quality.

5. If it is a female crab, you can refer to the color of crab yellow, orange is the best, followed by khaki, and egg yellow is poor.