1. According to the body shape, most sea crabs are bigger than river crabs, and the crab with a carapace is usually a spindle with sharp sides, while the river crab is close to a square
2. Look at the feet. All the river crabs in the market are Yangcheng Lake hairy crabs, with fine hairs on the first pair of pincers, but the first pair of pincers is smooth, and the last pair of pincers is pointed-claw, because the last pair of pincers is usually used for swimming.
three: look at the color. River crabs usually have only one color, blue and gray. There are many colors in different kinds of sea crabs, including blue and red flowers.
crabs can be divided into two types: river crabs and sea crabs. River and lake crabs are tender and delicious.
The fresh sea crab shells are bluish gray, the crab claws and legs are intact, the leg joints are elastic, and the tips of the shells at both ends of the crab are not damaged.
crabs in rivers and lakes should be bought alive and vigorous, and dead crabs should not be eaten. The characteristics of fresh and energetic crabs are: the crab shell is turquoise and shiny, the crab looks strong, the legs reach the frame, the legs are complete and full (hard but not empty), they climb fast, and they spit continuously with sound.
To buy fresh crabs, you should do "five things" when choosing crabs: look at the color; Second, look at the individual; Third, look at the navel; Fourth, look at crab hair; Fifth, look at the action. The color of the crab should be green back and white belly, golden claws and yellow hair; Individuals should be big and old and healthy; The navel should protrude outward; Crab feet should be hairy; Be agile and active. Only those that meet these five requirements can be bought.
There are five points to choose a crab:
At first glance, the crab's back carapace is bluish-gray, shiny, its abdomen is white, its color is bright, there is no mark on the upper part of the navel, and its limbs are firmly connected in a curved shape.
second weighing: weigh the weight of the sea crabs that meet the requirements visually, and the ones that feel heavy or heavy are called fat crabs.
three peeling: peel off the umbilical cap of the sea crab, and if the crab yolk in the shell condenses and forms, the crab is a good crab.
Four pulls: the legs of the sea crab are all intact, and the legs of the gently pulled crab have weak elasticity, indicating that they are fresh sea crabs; If the crab is not fresh, gently pulling the crab leg will not only have no weak force, but also the crab leg will easily break off.
five smells: if you smell the fishy smell of sea crabs, it means that the sea crabs have gone bad and can no longer be eaten. Eating spoiled sea crabs can easily cause food poisoning.
When buying crabs from rivers and lakes, you should first choose crabs with strong vitality and fast climbing. A live crab that spits a lot of foam and has a sound. The whole foot, the crab legs are complete and full, the crab shell is dark green and shiny, and the navel is prominent.
In addition, when picking crabs, you should pick a round navel (female) and pinch the crab's feet. If it is strong, the crab will be strong, that is, it will be good, and you will never get tired of trying! ~ ~
crabs can be divided into male crabs (pointed umbilicus) and female crabs (ball umbilicus). Female crab roe is plump, while male crab roe is fleshy.
According to experts, at least three points should be paid attention to when eating crabs nowadays: First, dead crabs should not be eaten; Second, raw crabs or sandwiched crabs cannot be eaten; Third, people with stomachache, enteritis, diarrhea and skin allergy should eat carefully, otherwise it will make the old disease relapse or aggravate the condition.
The infection rate of Paragonimus is as high as 71% when eating crabs raw. The resistance of paragonimiasis metacercariae is very strong, and it usually takes 3 minutes in water at 55℃ or 48 hours in 2% salt water to kill it. If you eat crabs raw, you may be infected by Vibrio parahaemolyticus. When Vibrio parahaemolyticus invades the human body in large quantities, infectious poisoning will occur, showing symptoms such as intestinal inflammation, edema and congestion. Therefore, eating steamed crabs is the most hygienic and safe. When cooking crabs, it should be noted that it should be cooked for at least 2 minutes after the water is boiled, and the germs of crab meat can be killed only after it is cooked thoroughly. One thing is also very important. When eating, you must remove four substances: crab gills, crab hearts, crab stomachs and crab intestines, which contain bacteria, viruses and sludge.
Crabs are cold, and those with spleen and stomach deficiency should eat as little as possible to avoid abdominal pain and diarrhea. When eating, they can be dipped in Jiang Mo vinegar juice to get rid of the cold. In addition, people with colds, fever, stomach problems and diarrhea should not eat crabs, otherwise it will aggravate the condition. Patients with hypertension, coronary heart disease and arteriosclerosis should eat crab roe as little as possible to avoid increasing cholesterol. In addition, crabs should not eat with tea and persimmons, because the tannic acid in tea and persimmons will solidify into indigestible lumps after meeting with protein of crabs, which will cause abdominal pain, vomiting and other symptoms, which is often referred to as "stomach persimmon group disease".
It's best not to eat sea crabs in Tianjin, most of which are cultured artificially. Moreover, the water quality in Tianjin section of Bohai Sea is extremely poor, and heavy metals and benzene exceed the standard, and there will be residues.
The sea crabs along the coast of Shandong and Zhejiang are all good. As for the beauty, it depends on the season, and it is not easy to distinguish who is better. However, due to the small natural catch, the sea crabs (scientific name: Portunus trituberculatus) have been artificially cultured along the coast, but the quality is obviously not as good as that of natural seafood.
Yangcheng Lake hairy crabs are Eriocheir sinensis, whose scientific name is Eriocheir sinensis. Because the water quality and local climate in Yangcheng Lake are particularly suitable for the growth of Eriocheir sinensis, the meat quality of Eriocheir sinensis produced is better than that in other places, and it is more famous with the praise of some celebrities.