what are the delicious crabs abroad?

First, the blue crab

Don't think that the blue crab is abundant in China. There are also many sub-varieties of blue crab abroad with fresh and tender meat and fat crab paste, and the taste of crab meat is slightly different due to different waters and foods.

1. Australian mud crab

Australian mud crab is particularly fat and belongs to a kind of blue crab. Each weighs more than 2 kg. When traveling to Australia, one of the traditional activities is to catch mud crabs. You can imagine its status in Australia. Australian mud crabs are big, tender and delicious, and they are very popular in Guangdong restaurants in Australia.

2. Korean blue crab

Korean blue crab is also called Nanning water crab. Among the commercial crabs in the market, it is generally considered that cream crab and heavy shell crab are the best, followed by meat crab, and water crab is regarded as the worst. Water crab is called water crab because it has not recovered its constitution after molting, and its body is thin and filled with water.

Water crabs are usually regarded as inferior crabs because their shells are light in color, their limbs and claws are shriveled, and their meat is sparse when they are uncovered. Even so, water crabs have a certain market share in China market.

3. Blue crab in Vietnam

Blue crab in Vietnam is the "big brother" in the blue crab family. You can jump from half a catty to one and a half catties. It is a shallow sea crab that grew up eating seaweed. Its shell color is the greenest among all the meat crabs, and its meat quality is the tightest among the three kinds of meat crabs. Therefore, it is also the most refractory, especially suitable for rich flavor dishes that need to be stewed for a long time. Its crab meat is firm, sweet, tender, smooth, full of meat and has a fragrant taste. The cream crab is a female crab among the blue crabs in Vietnam, and it has cream. In fact, the cream is the female crab's egg.

The paste quality of Vietnamese crab is still dense, and it is bright red, smooth and delicious after steaming. Especially, the female crabs with mature gonads after mating have the reputation of ginseng in the sea, which is an advanced tonic for pregnant women, the old and the weak. "Compendium of Materia Medica" also records: "Sturgeon, a reptile on the bottom of the sea, has the functions of strengthening the kidney and waist, nourishing the heart and invigorating the spleen, and it is better with Codonopsis pilosula and longan." In terms of price, the price of meat crab (male crab) in blue crab is much cheaper than that of cream crab (female crab).

4. South African blue crab

South African blue crab is relatively heavy, which can easily reach more than 75 grams. Compared with the Vietnamese blue crab, the South African crab shell is dark gray, the meat is full, and the crab pliers are strong and powerful. The best way is to steam it. This crab is tender and slightly sweet. The market price of male crabs is about 1 kg in 5 yuan, while that of female crabs is slightly higher.

5. Malaysian cream crabs

The best choice for cream crabs is fat and strong, and steaming cream crabs is the most delicious way. The wild cream crabs produced in Malaysia don't smell like mud and grass like crabs produced in inland rivers and freshwater lakes. It tastes particularly delicious. Its crab meat has a lot of thick paste, and the paste is full of crab cover.

The wild cream crabs produced in Malaysia weigh about 75g each, and the market price is around 1 yuan. The adaptation temperature is about 18-19 degrees, just like the Vietnamese blue crab. This crab is afraid of cold.

second, the golden crab

The golden crab is native to Lan Sarot Island. The island is one of the famous tourist attractions in Spain, and it is a volcanic island. Lan Sarot Island is one of the seven largest islands in the Canary Islands of Spain. It was formed 19 million years ago, with a length of 6 kilometers, a width of 2 kilometers, an area of only 75 square kilometers and a population of 1,. The pattern on the golden crab is like a crab burnt by a volcano, with a little ripe taste.

3. Bread crab

Bread crab is actually the common name of steamed bread crab, also known as Yuanbao crab, water-jet crab and shy crab, which is named after its habit of appearance. Bread crabs are widely distributed in the Pacific Ocean and are common crab ingredients.

The popular eating method of bread crab is steaming. Generally, a little salt, yellow wine, Jiang Mo, soy sauce, sugar, monosodium glutamate, sesame oil and balsamic vinegar are used to steam for 15-2 minutes. There is also a western-style practice called "golden bread crab". Wrap the crab in noodles first, then add cheese and milk to it, and it will smell like milk when cooked.

1. Russian brown crab

Russian brown crab weighs about 5 grams and lives in the deep sea of 2 meters. The water temperature is 5-8 degrees and the salinity is 22-24 degrees. Because of living in cold water, the body needs to accumulate enough fat and energy, so it grows very slowly, and it can grow to about 1 kg in about 15 years. The market price is about 4 yuan per catty. It is a kind of deep-sea food with high cost performance and occupies a certain market in China.

2. American brown crab

American brown crab is also a bread crab, and the main producing area is located in the United States. It is called sweet crab, ecliptic crab or brown crab. In fact, they are all the same crab. The quality of American brown crab is second only to Irish bread crab and Norwegian wild golden crab. In contrast, the market price is also slightly lower.

3. French Bread Crab

French Bread Crab, also called Irish Sweet Crab or Edible Zodiac Crab, is produced in the North Sea and the North Atlantic Ocean of Britain, France, Ireland and other countries. It is famous for its natural size and rich crab yellow (especially female crab) and rich nutrition! Individuals are generally more than 6 grams, and the big ones can reach more than 1 kg.

4. British Bread Crab

British Bread Crab, which is native to Scottish waters, is also known as Golden Crab. It grows in the Atlantic Ocean below the water depth of 2 meters in northern Scotland. It is a purely natural ecological sea area and is hardly affected by any environmental pollution. Golden crab is deep-sea wild, and its growth period is generally 12-18 years. The crab shell is hard, and the crab feet have sharp crab hairs, which are rich in nutrients. It is not only a nourishing product with low fat and high protein, but also rich in trace elements such as copper, selenium, zinc and magnesium, as well as unsaturated fatty acids omega.

The golden crab looks like a loaf of bread, so it is also called bread crab. The smallest crab is about 5g. This kind of crab meat tastes thick and tender, and the most fertile season is from September to March of the following year. At this time, the Scottish golden crab is "full of meat and fat" and is highly sought after by diners from all walks of life. The crab meat is full, the meat quality of crab tongs is more full, and the original seafood is full of flavor, which is suitable for steaming, spicy frying, ginger and onion and other different flavors. At present, the market price is about 5 yuan per catty.

5. American rare crab

This crab only lives in the northeastern Pacific Ocean from the Aleutian Islands in Alaska to southern California. It is big and fleshy, and only male rare crabs can catch it.

The back cover length of rare crabs should be no less than 16 cm, which is equivalent to 5 grams. Rare crabs can reach a maximum of 1.5 kilograms. The rare crabs caught in Alaska waters are much larger than those on other coasts. The average weight of Alaskan rare crabs is 1 kg.

6. Norwegian wild golden crabs

They are sold in Bergen fish market in Norway, and they are also a kind of bread crabs. The shape of bread crabs is like a huge bread, and the crab meat tastes thick and tender. Fashion restaurants must have important seafood ingredients. They are stout and reddish-brown, with round shells and black pincers.

it is very rich in the northeast Atlantic, reaching Norway in the north and North Africa in the south. They inhabit shallow water in the subtidal zone to a depth of 1 meters. They often hide in crevices and caves, and sometimes walk in open places. Smaller individuals will live under the rocks in the coastal zone. The English Channel is the largest country exporting this kind of crab. Features: full! Full! How creamy!

7. Purple spotted crab

Purple spotted crab looks like a fermented bread. The origin is the Golden Gate Strait, which connects San Francisco Bay in California and the Pacific Ocean.

8. Red-line Dawn Crab

Red-line Dawn Crab is an animal belonging to the genus Dawn Crab in the family Crab. It is distributed in Korea, Japan, Australia, Indonesia, Singapore, Vietnam, Thailand, India, the Iranian Gulf, South Africa and other places. Its living environment is seawater, and it mainly lives in the shallow sand banks in the intertidal zone.

V. King Crab

1. King Crab in Alaska

King Crab in Alaska is the largest of the three kinds of crabs in Alaska. Because it grows in the cold deep sea for a long time, its meat quality is not only fat and full, but also has unparalleled excellent taste. The meat is delicate and sweet. With the natural delicious flavor of the sea.

In China market, this crab usually weighs about 4 kg, and the big one is about 6 kg. It is one of the essential deep-sea ingredients for high-end banquets in large restaurants. There is a very stable market in China. The temperature of the restaurant in seafood pool is 5 degrees, and the salinity is 22-24 degrees. Usually, such crabs are 28 cm wide, but their legs can be 2 meters long. Fishermen who catch crabs off the coast of Alaska are engaged in the most dangerous occupation in the world, and their work-related death rate is 5 times that of ordinary workers. Delicious is hard to come by.

2. Norwegian King Crab

The northernmost part of the earth's mainland is in the northern corner of Norway, from which you can take a luxury cruise to a quiet fishing village. From there, you can catch the legendary wild Norwegian king crab. Norwegian king crab is a huge guy, with a pair of arrogant imperial style, thick crab legs and thick "armor". King crab in Norway is not only huge in size, but also extremely thick in meat, which can be said to be the "most weighty" food. Winter is an excellent time to taste the wonderful taste of king crab, and the sweetest season is from November to March every year.

3. Russian king crab

Russian king crab is characterized by very full, tender, sweet and refreshing meat, and is the king of crabs. It is regarded as one of the most delicious crabs in the world because of its fresh and sweet taste. The fat and delicious king crab has a mysterious breath of the deep sea. This is the famous Russian king crab.

indeed, while savoring it carefully, it will bring you imperial enjoyment. Growing in cold deep-sea waters, it is green and pollution-free and deeply loved and respected by people. Russian direct air transport to China market, the full and tender meat quality will touch your taste buds deeply after the chef's wonderful preparation, so that you can feel the domineering of the king crab!

If you eat it raw, you will see the crystal clear and mouth-watering crab cream of King Crab. And the unique sweet smell of king crab can be smelled only from the crab legs full of fragrance and smoke. In China market, each Russian king crab weighs about 5-6 Jin, especially in Jiangsu, Zhejiang and Shanghai.

4. King Crab in Hokkaido

King Crab in Hokkaido, a cod farm crab in Hokkaido, is an important commercial crab species. Naturally distributed in the cold waters of the North Pacific Ocean, from the Sea of Japan, the Sea of Okhotsk to the Bering Sea. Its meat is delicious and elastic, and it is an authentic food that all visitors to Hokkaido must not miss.

Compared with Chilean king crab, Hokkaido king crab seems to have higher quality, and it should be the best among king crabs. It may be suitable for a higher-class restaurant.

5. Chilean king crab

Chilean king crab is mainly distributed in the Antarctic waters of Chile. In China market, there are two kinds of fresh king crabs and cooked frozen king crabs. King crab of Chile has a high market share in China because of its bright red color, close price and full meat.

It is worth noting that the king crab caught after July every year has high meat fullness. King crabs caught before July have low fullness due to seasonal reasons. On holidays, the cooked frozen king crab will also be used as one of the necessary ingredients in the seafood spree.

6. Red hairy crabs

Red hairy crabs are abundant in Japan, Vladivostok, Russia and the Korean Gulf. Generally living below a kilometer, the adult male red hairy crab is generally between .6 and 2 kilograms, and the female is relatively small, generally between .3 and .7 kilograms. Like low temperature, generally 5 degrees above zero is its favorite temperature. At present, the popularity of red hairy crab in China is quite high, and it is found in top Japanese food and seafood hotels in major cities in China.

According to the eating experience, whether it is plate crab, seed crab or red hairy crab, the meat that goes out to sea after autumn is the most full and has the best taste, but in other seasons, red hairy crab still has a higher advantage, and the price is naturally higher than other crabs.

VII. American Blue Crab

This crab is a common edible crab on the west coast of the Atlantic Ocean, and it tastes delicious. Often inhabit mud banks, harbors and deltas. American blue crab gets its name from the blue color of its legs and claws (the crab shell is brown-green, and the crab belly is white). The difference between American blue crabs and domestic crabs is that the crab clip is blue. Blue crabs have a strong umami flavor, and steaming is the original way to eat them, keeping a very wonderful umami flavor. The meat of this blue crab is really special and will leave a long-lasting memory.

The blue crabs produced on the east coast of the United States in the middle of the Atlantic Ocean (from New Jersey in the north to South Carolina in the south) are as famous as these tourist attractions. When the season of blue crabs comes, those who like seafood will go to the seaside tourist attractions to enjoy the hot blue crabs. Taste: Full, fresh and tender, with delicate and sweet meat, full of fat paste from crab crab, and richer nutrition!

Eight, Australian Champagne Crab

Australian deep-sea wild Champagne Crab, with strange shape and covered with hair and thorns. Champagne crab is produced in Australia, grows in the deep sea area of Australia, and occurs all year round. It is naturally grown and has no artificial culture. Because of the dense champagne dots on the crab shell, it is called "Champagne Crab". The body is champagne-colored, like a noble beauty in a dress. Adapt to water temperature of 13-15 degrees and salinity of 19-2 degrees. How to eat: steamed.

9. Australian Emperor Crab

Emperor Crab is the top grade of seafood and the king of crabs, and it is produced in Australia. It must be noted that the emperor crab and the emperor crab are not the same kind of crabs and cannot be confused. In the China market, the average weight of emperor crabs transported by air from Australia is 2 kg to 5 kg, and there are also a few emperor crabs weighing more than 1 kg. It takes about ten years to grow before it weighs seven or eight pounds. Emperor crab is huge in size, heavy in fat, hard in shell, red and black in color, rich in paste and fleshy, and the crab meat is firm and refreshing. The big emperor crab is as big as a basin, and it looks very powerful and magnificent. It makes people drool at the sight.

Australian emperor crab is definitely a high-end deep-sea food in China, and the market price is between 4-6 per 5g. The water temperature should be controlled at 13-15 degrees and the salinity should be controlled at 19-2 degrees when the restaurant is continuously maintained. If the water quality is good, it can be kept for half a year.

X. Long-legged Crab

1. Alaskan Long-legged Crab

Alaska is located at the northwest end of the North American continent, bordering Canada in the east and the Arctic Ocean, Bering Sea and North Pacific Ocean on the other three sides. There are many kinds of seafood. Alaska seafood grows freely in the sea, which is not expensive but fat. On the contrary, it is good at being lean and the meat is especially fresh and sweet. It is suggested that the water temperature is 5-8 degrees and the salinity is 22-24 degrees, and the weight of each one is about 2 kg. The crab meat of Lars Lengthened Leg Crab is fresh and sweet, which is one of the must-eat seafood for senior foodies. The market in China is mostly fresh, so this crab is not suitable for freezing for too long, otherwise it will lose its delicacy. In addition, North Korea and Russia are also produced, but the quality is definitely not as good as the famous Laszlo crab.

2. Russian long-legged crabs

Russian long-legged crabs grow on the icy seabed of Russia. In the China market, each crab weighs 5-1,5 grams, and there are also more than 2, grams of Russian long-legged crabs. The meat is full and delicious, and it is an economical deep-sea ingredient, which occupies a certain position in seafood buffets and mid-range restaurants. Suitable for water temperature of 5 degrees and salinity of 22-24 degrees.

3. Pine leaf crab

One of the three famous crabs in Japan. The best winter food in northern China is pine leaf crab, also known as Kamchatka stone crab. In order to protect resources, there is a closed fishing season in the waters near the Nengdeng Peninsula, and fishing is only allowed in early November every year. In Toyama Prefecture,