In the introduction, when it comes to crabs, people can't help but think of their thick and tender meat, fresh and fragrant creamy yellow aftertaste. What are the varieties of common edible crabs? There are many kinds of crabs. Among them, hairy crabs, swimming crabs, blue crabs, flower crabs, red crabs, bread crabs and crystal crabs are more than ten kinds. What are the characteristics of so many kinds of crabs? How to cook crabs well? The following is a brief introduction to the varieties and practices of common edible crabs, which will keep your mouth watering.

Crabs are divided into river crabs and sea crabs according to fresh water and salt water. River crabs are relative to sea crabs, and there are few freshwater crabs in daily life, which are generally called river crabs, meaning crabs from fresh water areas. Generally speaking, river crabs include crabs in rivers, lakes and rivers, and lake crab, river crabs, river crabs, paddy crabs and ditch crabs all belong to river crabs.

Eriocheir sinensis Eriocheir sinensis lake crab paddy crab hairy crab category: Eriocheir sinensis

Classification of hairy crabs "June Yellow" is the last molting of hairy crabs before they enter maturity, and it is also the intermediate stage of hairy crabs from "teenagers" to "youth". Weighing about 2 Liang, it has the characteristics of crisp outer shell, soft inner shell, heavy fishy smell and plump meat. The mother crab of hairy crab is the mature season of the mother crab in September, and the crab yellow is full, so it is best to eat the mother crab at this time. Crab yellow tastes like a rustling grain, which is very delicious. Male crabs are mature in October, when crab paste is the most abundant, and it is best to eat male crabs. The taste of crab paste is more delicate and dense. Hairy Crab Famous Crab Yangcheng Lake Hairy Crab Gucheng Lake Hairy Crab Xinghua Hairy Crab Panjin Crab Honghu Hairy Crab Practice Steamed Hairy Crab 1. First, the hairy crabs were soaked in salt water for about half an hour, so that the sediment in the belly of the hairy crabs was spit out, and then the crab shells were brushed clean with a brush.

2. put water into the steamer, put onion and ginger slices on the bottom of the pan, and put the crab belly into the steamer.

3. After the fire boils, continue steaming for four to five minutes.

Portunus crab category: sea crab

Species characteristics Portunus trituberculatus is huge, fierce in predation, large in appetite, strong in digestion, smooth in male umbilicus, long in claws and bluish in shell surface; The female umbilical cord is round and fluffy, and the shell surface is ochre or spotted. There are fine particles and white moire in the front of the breastplate surface of Portunus rubra, and there are 3 eye spots under the shell, and the shell is gray-green. The head breastplate of Portunus pelagicus is transverse ovoid, dark blue in male and dark purple in female, with white spots, moire and light blue on the back of the head breastplate and claw feet. The carapace of Portunus argenteus is reddish-brown and dispersed. There is an irregular purple patch on the anterior segment and the end of the knuckle of the last foot. The breastplate of Portunus lanceolata is flat and clearly divided. The nail surface is densely covered with fine villi, and there are groups of small granules, and the granules in the lateral stomach area and the middle stomach area are connected with each other. The breastplate of Portunus trituberculatus is flat, the surface is densely covered with short soft hairs, and there are small bulges in each area, which are covered with fine particles. The color is brownish yellow, and the edge of the head and breastplate, the knuckles of the claws and thorns are all red. The surface of the breastplate of Portunus brachialis is raised and villous, and there are one pair of transverse ridges in the anterior, middle and posterior stomach areas. There is a wide and deep crack between the rim of the abdominal eye socket and the teeth of the external eye socket. Portunus Bo is distributed in Japan, Andaman Island, Malay Archipelago, Australia, Indian Ocean and Hainan Island in Chinese mainland, and its living environment is seawater, and it often lives in the sediment bottom with a water depth of about 3 meters. The practice of Portunus Crab Dry Pot Portunus Crab Fried Rice Cake Stir-fried Portunus Crab Pork Pork Braised with vermicelli Crab Category: Sea Crab

Variety Features The blue crab is one of the marine cultured products in China. Because of its tender meat, delicious taste and rich nutrition, especially the female crab with mature gonads, the crab paste is sweet and orange-yellow or orange-red after cooking, so it has always been popular in the market. According to Maigoo Xiao Bian, in the process of shelling, different species such as water crab, meat crab, cream crab, butter crab, young crab and heavy crab were formed and produced at different stages.

The amount of juice in crab crab is two or three times more than that of crab meat. Meat crab is plump, and the crab meat is fresh, sweet and refreshing. Crab paste is thick and full, and orange yolk fills both sides of the carapace, which is a high-grade variety of blue crab. Butter crab is full of red and full of golden yellow thin oil. Yangzai crab, commonly known as virgin crab, is full of oily paste, like quicksand and milky yellow, which is fragrant and tender. There is a soft shell made of grease under the shell of heavy-skinned crab, which tastes sweet and rich. The practice of green crabs Meat crabs 1. Kill the meat crabs, uncover the pliers, clean the gills and cut them in half.

2. Cut the potatoes into pieces, add bean paste and pressure cooker for about 2 minutes, and then take out the code plate for later use.

3. Slice fresh lotus root and soak in water for later use.

4. Cool the oil in a hot pan, add a small amount of dried Chili and pepper, then add garlic slices and stir-fried ginger, add hot sauce and broth, pour the meat crab and chicken feet, stir-fry to collect juice, and put them in a pot and sprinkle with chives.

Flower Crab Category: Sea Crab

Variety Characteristics Orchid Crab There are obvious differences between male and female. The colors of the front and knuckles of the claw feet are dark blue and orange, which is easy to distinguish. The red hard shell and dark patterns of the red crab constitute a "New Year picture", with bright colors and clear and beautiful patterns on the back shell. Practice of Flower Crab Chaozhou Frozen Flower Crab Spicy Flower Crab Korean Sauced Crab Sauted with Ginger Onions Bread Crab Category: Sea Crab < P > Nickname: Steamed Crab, Zodiac Crab, Golden Crab < P > Variety Features Bread Crab Head and Chest are light brown; The eye area has semi-circular reddish-brown markings; There is a reddish-brown spot on the outer mask of the wrist joint and long joint of the claw foot; The tip of the foot is brown.

the practice of bread crab Sauté ed with ginger onion bread crab curry coconut milk bread crab Spicy bread crab Steamed bread crab King crab Category: Sea crab

Another name: Alaska King crab

Variety characteristics Known as the "king of crabs", King crab is deeply loved and respected by people because of its huge fat, green and pollution-free growth in cold deep-sea waters. I tell you that king crabs are not produced in China and the waters around Asia, so most of the king crabs in the China market are imported frozen products.

King Crab's Practice Steamed King Crab Cheese _ King Crab Curry King Crab Spicy King Crab King Crab Category: Sea Crab

Variety Characteristics The weight is the heaviest among the existing crabs, and the body weight is heavy; The shell is hard, red and white, and the shell is fan-shaped; The pincers are thick and the pincers are black. The oil reserves in the crustacean of the emperor crab are the richest among crabs, and the crab feet are the most delicious part of the emperor crab.

The method of the emperor crab is to fry the emperor crab with sesame oil. Ingredients: the emperor crab legs, green garlic, Jiang Mo, cooking wine, salt, sugar, rice vinegar, pepper, water starch, sesame oil and clear water.

Practice:

1. Thaw the leg of the emperor crab, cut it into moderate sections, and cut the green garlic into sections.

2. Add hot oil to the pot, add green garlic and Jiang Mo, stir-fry the flavor, and then add crab legs, and then add 2ml of sugar, salt and water.

3. After boiling over strong fire, switch to low fire until the soup thickens, add other seasonings, then switch to strong fire, thicken with water starch, turn it over a few times, and pour in sesame oil.

Rare Crab Category: Sea Crab

Variety Features This crab only lives in the northeastern Pacific Ocean from Aleutian Islands in Alaska to southern California. Crabs are large and fleshy, and are caught in waters from California to Alaska. The crab pincers of the rare crab are hypertrophy. When they are gently crushed, the crab meat is full and white. The crab meat of the rare crab is more compact and tough, and there is a wonderful faint sweetness.

how to cook rare crabs with cauliflower Stewed with bamboo shoots Rare crabs Ingredients: 1 rare crab, 5g cauliflower, 5g broccoli, 2g bamboo shoots, 5g cooked ham slices, 2g shallots, 2g ginger pieces, 4ml cooking wine, 2g salt and 1ml soup.

Practice:

1. Wash the rare crab and cut it into pieces. Soak Dictyophora in warm water until soft, and wash off impurities. Knot the onion and cut the ginger into pieces.

2. In a large casserole, add ham slices, crab, onion, ginger, cauliflower, dictyophora, cooking wine, soup and salt, and stir well.

3. Boil the soup in the casserole and simmer for 3 minutes.

Red hairy crab category: sea crab

Variety characteristics Red hairy crab is smaller than king crab, beautiful and elegant in shape and bright red in color. Not much meat is tender and smooth, and it is better than more cream. Autumn is the best season to eat red hairy crabs. The so-called "eating crabs in autumn is the most solemn thing". At this time, crabs are plump and delicious, and their tastes are fresh and sweet. Besides crab sushi and sashimi, grilled crab, crab tempura, crab porridge, crab hot pot and steamed rice with crab meat are all crab dishes. According to 51Dongshi Food Network, the most common and classic way is to cook red hairy crab.

method of steaming red hairy crabs Ingredients: red hairy crabs

Method:

1. Wash red hairy crabs

2. Put a pot of water, cooking wine and ginger. When the water boils, put it in and cook for 2 minutes.

3. When cooked, cut the crab claws with crab claws or scissors and dip them in lemon, soy sauce or vinegar.

More crab species are crystal clear _ crystal clear _ belonging to small mixed crabs. Unlike other sea crabs, it has a very limited range of life in China and only lives in Taiwan Province Island. It is named after the bald head and breastplate with no hair and traces of particles.

Red Crab Red Crab Red Crab Red Crab is a kind of sea crab, which is named because its abdomen and leg edges are slightly red, and it is also called red crab or red crab. Red sea crabs with hard shells, strong claws and aggressive sex are the main breeding areas of red sea crabs, and Qingdao, China is one of the major producing areas.

A kind of Taiwan Province tiger crab, Xuxie, looks weird, like shrimp and crab. In Taiwan Province, Penghu produces the most, with a thin shell and plenty of meat, and tastes delicious.

Guan Gong Crab Guan Gong Crab, whose head and breastplate are reddish brown, with large verrucous processes and many furrows on the back, is named after Guan Gong's face in the old ancient drama. Crab feet are short and small, and they often carry a shell when walking, covering their bodies and burrowing in coastal sediments. There are many kinds of Guan Gong crabs, among which Japanese Guan Gong crabs, oriental crabs and disguised Guan Gong crabs are common in China.

Chinese tiger-headed crab Chinese tiger-headed crab is fierce and aggressive, and it is mainly carnivorous. Strange appearance, round head and breastplate, indicating that there are granular bulges in the front and middle, which are particularly significant. There is a dark purple spot in the gill area, like a tiger's eye. Widely distributed in the southeast coast of China, the Yangtze River estuary, Shandong Peninsula, Bohai Bay, Liaodong Peninsula and other sea areas.

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There are more kinds of crabs: hairy crabs, swimming crabs, blue crabs, bread crabs, king crabs, treasure crabs and red hairy crabs.