Eating crabs pays attention to slow work and fine work.

The best is always saved for last. The first thing to eat is crab legs. There are eight crab legs. The meat on the leg is delicious, but it is not easy to take. When eating crab legs, you can eat two joints first, and then suck the meat out of the legs.

Second, eat crab claws

Crab tongs are meaty and relatively convenient to eat. According to the previous method, when eating crab claws, you need to break them with a small hammer and then pick them with a small stick. Modern people have long lost this reserve, their paws are separated, and white and tender crab meat is presented in front of them.

Third, eat crab roe

Eating crab roe is the climax of eating crabs. Open the crab shell, pay attention to open the lid from the top of your head, take out the crab lung, crab heart, crab stomach and crab intestine, bend the crab body to both sides, and squeeze out the crab paste to eat. If it is a female crab, you can eat delicious crab yellow, and if it is a male crab, you can eat white crab paste.

Fourth, eat crab meat.

The next step is to eat crab meat. Meat is a piece of silk. You need to put half a crab through the entrance and bite the crab shell one by one, so that the big crab meat can be sucked into the entrance smoothly.

Do you like crabs? Can you eat crabs?

Order: eat pliers and claws first, then eat yellow.

Eating crabs is very particular about eating methods and eating skills. People who can't eat crabs bite them with their shells and meat, then chew them a few times before spitting them out. In this way, a crab will always spoil 30% to 40% of the meat. Some people eat crabs by lifting the crab shell to suck crab paste, then dividing the crab body into two sides, eating while eating, and finally eating crab claws and claws. There is something wrong with eating like this. Zhai Jian Yong, the chef of Zhengyanglou, told reporters that the best way to eat crabs is to eat pliers and claws first. At this time, the crab cover has not been opened, and the heat will not dissipate.

Nowadays, people usually eat crabs with ginger vinegar. First, find a fresh piece of ginger, wash it and shred it, then add some vinegar (Zhenjiang balsamic vinegar is the best), or add some sugar, so as to remove the fishy smell of crabs.

Eat cream and drink ginger tea, and pick out the white solidified fat with iron solder. Oil is abnormal, and a sip of ginger tea can turn it into a mouthful of fragrance. If you feel uncomfortable after eating crabs, you can boil water with ginger slices and drink it while it is hot, which has the effect of warming your stomach.

Eating crabs with yellow rice wine and grasping wine with claws have always been the image of literati who are wild and uninhibited. Eating crabs with yellow wine can help you get rid of the cold of crabs by drinking.

Persimmons and crabs should not be eaten together. Crabs and persimmons are cold things, and eating too much can easily cause discomfort. It can cause abdominal pain and vomiting, which is often referred to as "stomach persimmon disease".

25 crab recipes

1, steamed hairy crabs

Production method: 1. Wash the crabs with clear water, and tie the crab feet of each crab with Ma Lian for later use.

2. Wash the fresh lotus leaf, put it in a steamer, put the crab navel down on the lotus leaf and steam it over high fire.

3. Wash, peel and cut fresh ginger into fine powder, mix it with Zhenjiang balsamic vinegar and put it into two small bowls for crabs to dip in.

This is the most classic practice of hairy crabs, which mainly highlights the original flavor of crabs and can maximize the color, fragrance and taste of hairy crabs. Put the steamed crab on the table. Hairy crabs are orange in color and fresh, sweet and delicious in meat. Open the bottom cover and peel off the crab's back together, and the golden cream on the crab's back will be displayed. Carefully peel off the cream, pour the vinegar, put it in your mouth, taste it carefully and chew it slowly. It's really "crab meat tastes tasteless on the table."

2, lotus fried crab powder

Shanghai school has always been particular about it. Old-fashioned record players, radios and clocks are placed on the walls of the dining room. Under the dim orange light, the whole restaurant is full of rich old-fashioned Shanghai style. The best way to cook crabs is steaming, but Shanghai chefs often split crab meat and mix it with crab paste and crab oil to make "crab powder", and then make it into various crab dishes.

3, lotus fried crab powder

The name of this dish is very nice. Hibiscus refers to egg white. Snow-white protein sprinkled with crab powder looks light. When eating, add some vinegar first, and then mix the egg white and crab powder evenly, which makes it easier to eat. Autumn and winter are also the time to eat clams. Steamed eggs with crab powder clams set off the fresh flavor of crab powder with egg white, and clams play a role in enhancing freshness. According to Master Yu of "Shanghai-Hangzhou Private Cuisine Last Romance", at present, crabs are only yellow and full of oil, so it is easy to get full just by eating steamed crabs. Therefore, many light and delicious ingredients, such as eggs and seafood, are added to crab dishes, which set off the sweetness of crabs, and the combination of light and strong taste can offset the greasy taste. Eating several crab dishes at a time in this way will not make the taste buds addicted, but it will make the stomach suffer.

4. Drunken crab

Drunken crabs are also a common way to eat. Put crabs in clean water for two days, then take them out of the water for one day without water, then pour wine into your mouth, add appropriate amount of salt, cooking wine, onion, ginger and sugar, seal them in a small jar, put them in the refrigerator, and eat them directly after one week. You can also stew chicken or pigeon with drunken crab. Its soup is mellow and nutritious.

The aroma of wine and the umami taste of crab complement each other. Eating drunken crabs requires two important ingredients-ginger tea and vinegar. Because hairy crabs are cold, ginger tea is usually used to warm the stomach after eating. When eating crabs, pay attention to the order of the parts. Crab shell should be eaten last, because the essence of crab paste is in the shell. If you eat the meat of crab feet first, its taste will be greatly reduced, so the best should be eaten last.

5. Boiling crab method

After washing the crab, put it in a pot filled with boiling water, add a piece of ginger and boil it over high fire. Generally, it takes more than 20 minutes and half a catty, and 15 minutes is less than six ounces.

Steaming crab method: After the water is boiled, pour the crab belly into the steamer, and steam the washed and dried perilla leaves on it 15 to 20 minutes.

Dip: Chop a bowl of vinegar, three bowls of soy sauce, six spoonfuls of sugar and ginger and stew for 20 minutes.

6, liar crab

Ingredients: one crab, four liang of garlic, pepper and Sophora japonica salt.

Practice: (1). First clean the crab and cut it into 4 ~ 6 pieces.

(2) Remove the oil pan, fry the crabs until golden brown, and take them out for later use.

(3) fry the garlic bait in the oil pan until golden brown, and take it out for later use.

(4) Stir-fry the pepper, then put the crab and garlic bait into the pot, add the Sophora japonica salt and mix well.

Kung fu: (1). Sophora japonica salt is a mixture of spiced powder and salt.

(2) Crab meat is quite easy to cook, so let the crabs pass through the oil pan first, so that the gravy can be sealed and will not be lost. But the time should not be too long, otherwise, the meat will be too old and the gravy will be lost.

7. Sauce crab

Ingredients: crab 1 one, lobster sauce12, 2 red peppers, 2 garlic bait,

You 2 yuan

Seasoning: oyster sauce, sugar and chicken powder.

Practice: (1). Clean the crab and cut it into six pieces.

(2) Put the crabs in a wok and fry until golden brown, then take them out for later use.

(3). Slice the red pepper, add cream and lobster sauce, stir-fry until fragrant, add twelve kinds of broth and seasonings, and cook for 2 minutes to thicken.

8. Baked crab with cheese

Ingredients: 1 crab, 2 onions, 1 teaspoon cream, 1 soup, 1 cheese, 2 to1cheese.

Practice: (1). First, clean the crab and cut it into six pieces.

(2) Remove the oil pan, and remove the crabs after oiling.

(3) Dice onion, add cream and onion, stir-fry until fragrant, and add stock.

(4) Put the crab in 3, add the cheese and cook for 2 minutes, thicken and mix well.

9.curry crab

Ingredients: 2 crabs, 1 onion, 1 onion, 1 ginger, 2 lettuce leaves, 1 Liu Ding, 2 red peppers and appropriate amount of starch.

Seasoning: 1 teaspoon salt, a little white pepper, 1 teaspoon wine.

2 teaspoons salt, 1 teaspoon sugar, 1 teaspoon wine and 2 teaspoons curry powder.

Practice: 1. Wash the crab, gut it, peel off the crab cover completely, cut the crab belly into large pieces, smash the onion and ginger and marinate them in the crab with material A.

2, onion shredding, Liu Ding slice, red pepper cut into small squares, ginger pickled crab dipped in a little white powder, deep-fried in oil pan, take out and set aside.

3. Stir-fry shredded onion in an oil pan, then add material B to stir-fry curry fragrance with low fire, and then add 1 glass of water to dry it with crabs until the soup is almost dry.

10, crab powder pot in winter

Ingredients: Crab 1 piece, winter flour 1 stick, 20g radish, 20g carrot, onion 1 piece, and ginger 1 piece.

Seasoning: 1/2 tsp salt, 1 tsp wine, a little white pepper.

B, salting salt 1 teaspoon, sugar and wine 1 teaspoon and 2 teaspoons of sand tea sauce in crabs; Slice radish and carrot, slice ginger and cut onion for later use.

(2) Dip the pickled crabs in a little white powder, fry them in an oil pan and remove them for later use.

(3) Stir-fry ginger slices and onion slices in a wok, then add material B, white and carrot slices, 2 cups of water and crabs for seasoning, put them in a casserole, add winter flour and keep rolling until the winter flour boils. Practice: (1). Wash the crab, remove the internal organs, peel off the crab cover completely, cut the crab belly into large pieces, break the onion and ginger and add one.

1 1, golden bread crab

Choose the sea crab "Prism Crab". Its meat is very thin and there is a gap between the shell and the meat, so it is very suitable for making bread. Wrap crabs in noodles, then add cheese and milk. When it is cooked, it smells like milk. Cut the crispy bread, and the hot air with cheese flavor will come out in an instant. Crab meat completely absorbed the flavor of cheese and milk, and the gaps between shells were filled with sauce. When you bite it, the sauce penetrates into the crab meat, which is really tempting. Peripheral bread can also be used as a staple food, not oily or greasy.

12, pepper radish crab

According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, benefiting qi, harmonizing stomach, promoting digestion, dredging channels and collaterals, dissipating heat and removing blood stasis, and the fat red crab soup is the most nourishing. First, add radish to the old turkey soup and stew for an hour, then add red crab and pepper and cook until the crab is cooked. Radish permeates the sweetness of chicken soup, occasionally revealing the slightly spicy taste of pepper. All the ingredients complement each other. The red crab paste is soft and thick, which is perfectly matched with radish and pepper to form an autumn throat-moistening and wind-dispelling soup rich in vitamins. In the dry season of autumn wind, it is most suitable for ladies to enjoy. At this time, a glass of golden crab carved red wine is a great enjoyment of life!

13, tigers and crabs eat two.

To get the real taste of crabs, it is best to wash your hands and eat them directly, so as to enjoy the original and free taste. Just like the fried crab in the typhoon shelter, it is a fragrant side dish, which always makes people want to eat it in one breath. Tiger-headed crabs are fried in heavy oil first, and then stir-fried with garlic, pepper and lobster sauce. It is a historical food handed down from Hong Kong, and it is best served with white wine.

14, roasted crab mixed noodles

Choosing a tiger's mouth crab cover coated with sweet ointment and filling it with spaghetti boiled with crab juice is as dazzling as uncovering mussels and finding dazzling pearls. The unique flavor of crab roe wraps noodles, and then some bean sprouts are added to make them sweet and refreshing, which makes people memorable. The weight of noodles is properly dressed according to the size of crab cover, which is absolutely low in oil and can be enjoyed by greedy ladies.

15, steamed red crab with carved flowers

It is made of aged carved wine, which can neutralize the cold of crab meat without masking the sweetness of crab. When serving, the bouquet of Huadiao wine drives the rich meat fragrance to diffuse in the air, and the bouquet is rich without the bitterness of wine, which makes people drool. Red crabs are steamed with eggs, and golden juice is soaked in vegetables, which seems to be natural. Chewing the down-to-earth red crab, the fragrance of old red wine flows inadvertently between the lips and teeth.

16, Red Crab Braised Madieri vermicelli

Selected fresh cream crabs, refined with special seasonings from Madieri, vermicelli and chef. The cream crab is not only fresh and sweet, but also full of game after absorbing the wine aroma of Madieri. This practice is also very innovative. It is a very bold attempt to match Madieli with cream crab.

17 stir-fried hibiscus crab paste

Required materials: crab meat 1/2 rice bowls (cooked), 8 egg whites (egg yolk can be used as decoration), 8 ~ 10 tablespoons salad oil, 1/2 tablespoons chopped onion, 1/2 teaspoons pepper, 3/5 teaspoons salt, a little monosodium glutamate and 650.

Steps: (1) After the fresh eggs are steamed, dig out the meat 1, rinse it with water and oil, and scoop up the dripping water.

(2) Carefully break the egg white, add the crab meat and material A, and stir well.

(3) Add oil to the wok, heat it until it is warm, pour in crab meat, slowly scoop up the egg liquid with medium heat and turn it slightly, so that the egg liquid is solidified but not hard, and it can be eaten after it is completely solidified.

Remarks: You can also buy fresh peeled crab meat for steaming or canning crab meat for cooking.

18, delicious lobster sauce crab with garlic.

Ingredients: 500g of crab, 2 tablespoons of Lee Kum Kee ginger, 2 teaspoons of Lee Kum Kee garlic 1/2 teaspoons, Jiang Mo, raw flour1/2 tablespoons, and 65438 pepper.

manufacturing method

(1). Wash the crabs, drain them, dip them in raw flour, soak them in oil until they are half cooked, and drain them for later use.

(2) Add 2 tbsp oil and saute ginger, garlic and minced pork.

(3) Add crab and seasoning and stir-fry for about 8 minutes.

(4) Finally, add the sauce and cook until the juice is thick.

19, orange crab

Traditional dishes in Hangzhou, Zhejiang. Founded in the Southern Song Dynasty, it has been handed down to this day. Stir-fried crab roe and crab meat are the main ingredients, and then steamed in oranges. The finished dishes are gorgeous in color, beautiful, orange in crab fat, unique in flavor and mellow in aftertaste.

Ingredients: 200g of clean crab paste, 2 eggs, fresh oranges 10, 3g of refined salt of pig fat, 20g of clean water chestnut, 5g of white wine, 5g of ginger, 2g of monosodium glutamate, and 0g of pepper 1 g..

Methods: (1). Cut a top in the upper quarter of each fresh orange, keep the top, dig out the pulp of the orange, leave some orange meat, and chop the ginger;

(2) Cook the fat pork, cut off the top, wash the water chestnut and cut it into diced pork belly, diced crab, diced fat pig and diced water chestnut, add the egg liquid, Jiang Mo, pepper, salt, monosodium glutamate and Chinese liquor, mix well and divide into 10 portions.

(3) Put the oranges with the sauce into a dish, steam for 30 minutes and take them out.

20. Steamed crab with carved flowers

Main course ingredients: crab 1 piece, 50 g of carved wine, 75 g of sugar 1.75 g of monosodium glutamate 1.75 g, salt 1 g, 5 g of chicken oil and 2 slices of ginger.

Accessories: 1 dried red pepper, 2 shallots and a little coriander leaves.

Practice: After cleaning the blue crabs, put all the raw materials in and steam for 10 minute. Shred shallots, cut dried red peppers into sections, put shredded shallots in red peppers and put them on coriander leaves.

Tip: This is an upscale dish with almost no cooking skills. Be careful not to overdo it. Crab meat is really a bad thing when it is old. The key to decide whether this dish is delicious or not is carved wine. The aroma of authentic Shaoxing Huadiao wine can best express the freshness of crabs. Of course, if you like, if you use this artistic champagne instead of carved wine, you will get different results. Chicken oil is used here to get its fragrance. If other oils are used instead, peanut oil is recommended.

2 1, fried sea crab

Main ingredients Portunus trituberculatus 1 kg.

900g of seasoning vegetable oil (the actual consumption is about100g), 4g of sesame oil10g, 4g of salt, 0g of cooking wine15g, 8g of Jiang Mo, 0g of rice vinegar100g and 50g of dry starch.

The production process (1) removes the navel, hard cover, gills and claw tips of the sea crab, cuts them in half with a vertical knife, cuts them into 8 pieces along the root of the crab leg, and marinates them with cooking wine and salt for 10 minute.

(2) Heat the frying spoon, heat the vegetable oil to 90% heat, dip the cut edges of crab legs in dry starch, fry them in oil until golden brown, take them out, control the oil and put them on a plate.

(3) Divide rice vinegar and sesame oil into two bowls, and Jiang Mo will divide them into two dishes and serve them with crabs.

22, spicy meat crab

Ingredients: (for two people) 500g of fresh crab, 0g of pepper powder10g, 5g of chili oil15g, 5g of coriander, three or four small red peppers, 0g of salt10g, 5g of ginger, 5g of sugar, 0g of cooking wine10g, and cooked sesame seeds.

Practice: (1). First, wash the meat crab with a brush, remove its feet and pliers, and break its shell. Note that it breaks from the end without pliers to the end with pliers. After breaking, clean the internal organs of the cavity, then cut the crab body into two knives and four pieces with a knife, then beat the crab pliers and put them all into the plate.

(2) Cut the pepper into small pieces, cut the coriander into sections, wash the ginger and cut it into powder, then sprinkle cooking wine and salt on the meat crab dish, steam it in a steamer for 8 minutes, and turn off the heat.

(3) Take another pot, add chili oil, crush chili, pour another small chili slice, stir-fry with slow fire, then pour all steamed crabs and steamed soup into the pot, stir-fry for 4 minutes, thicken, sprinkle with sesame seeds, and then take out the pot. After serving, you can restore the crab to its original state with chopsticks and sprinkle some coriander. The coriander is red and green, which looks very good.

Remarks: Choose crabs lively and heavy. As a meat crab, the shell is not necessarily cost-effective, but it is best to be full. Be careful when you break the crab shell. Don't break the crab claws too much, just a little.

23. Chili crab

Ingredients: 600g crab, 2 green peppers and 2 red peppers, 3 finger peppers, 1 tablespoon ginger and 1 teaspoon garlic.

Seasoning: sauce green, fish sauce each 1 teaspoon salt, sesame oil and pepper each with a little water and a half cup; 1/2 teaspoons of oyster sauce and corn flour and 2 tablespoons of water.

Practice: (1) Wash the crab, cut it into 4 to 6 pieces, and keep the crab cover intact. Dice green pepper and red pepper.

(2) Heat the oil to a boil, pour a little corn flour on the crab pieces, put down the soaked oil, and take out the drained oil.

(3) Add 2 tablespoons oil-fried ginger, garlic, sweet pepper and green pepper. Put crabs in a pot, add seasonings and bring to a boil. Bury the sauce and serve it.

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Pepper is rich in vitamins, which can dispel cold and dampness and cheer up the spirit. It can be used not only as a dish, but also as a side dish to add beauty.

24. Spicy Fried Crab

Raw materials: live meat crab, dried Chili festival, pepper, ginger slice, garlic slice, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, water and electricity powder, chicken essence, sesame oil, pepper oil, refined oil and fresh soup.

Production process: (1). The live meat crab takes out the shell from the abdomen and navel, cleans the internal organs and gills, slaughters the tip of the leg and the edge of the shell, cuts it into eight pieces after cleaning, adds a proper amount of refined salt, and mixes well with cooking wine.

(2) Put the pan on a high fire, heat the refined oil to 50% oil temperature, then stick the dry fine starch on the incision of the crab and immerse it in the oil pan until it is cooked (the crab shell is cooked at the same time).

(3) Add oil to the pot, heat to 40% oil temperature, add dried chili festival, stir-fry chili, add fresh soup, cook for a while, add ginger, scallion, sea crab, add refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken with water starch, and finally add sesame oil, pepper oil and pepper. Flavor characteristics: red and bright color, fresh and spicy, rich flavor.

25. Baisha red crab

Main ingredient red crab auxiliary ingredient onion dried Chili seasoning edible oil salt monosodium glutamate chicken essence yellow rice wine starch

Practice (1). Wash two red crabs, cut them into small pieces, blanch them, and then add salt, monosodium glutamate, chicken essence and yellow wine for pickling.

(2) Take an oil pan. When it is 60% hot, first put the crab shells into the oil pan, then pat the pickled red paste crab pieces with starch, put them into the oil pan, fry them until golden brown, and then take them out.

(3) Stir-fry onions and dried peppers in a pot, pour in fried salt and fried crabs, stir-fry for a while, and serve.

The characteristics of red and white are suitable, just like crabs walking in white sand, and the taste is particularly crisp and fragrant.