Main producing areas: Pearl River Estuary, Shantou and Shanwei.

Eating season: May to July in the lunar calendar.

Seafood features: it is the BB crab of the blue crab. When its old shell is not retreated and its new shell is not long, the blue crab wrapped in soft and hard shells is called heavy-skinned crab. From May to July in the lunar calendar, thick-skinned crabs are changing their shells for the second time. The cream in the body is tender, about 6 times, and it is delicious when steamed with salt.

hairy crab

Main producing areas: Jiangsu, Yangcheng Lake and Taihu Lake.

Edible season: June to October in the lunar calendar.

Features of seafood: It belongs to freshwater cream crab, and its cream is sweet, fragrant, sticky and soft, which is different from the thick and precious texture of butter crab. The so-called September round navel and October tip means that September is the best time to eat female crabs and October is the delicious time for male crabs. Authentic crab is golden in color, and the thickness of tunnel hand is better when picking. Therefore, crabs are colder. Steamed with perilla leaves, Shaoxing wine should be used when eating, and it is better to use tea to relieve the cold after eating.

blue crab

Main producing areas: Indonesia, Thailand, Shantou, Shanwei, Pearl River Estuary and other areas where salt and fresh water meet.

Edible season: it is served in all seasons, and May and June of the lunar calendar are the spawning season, which is relatively fat.

Seafood features: that is, the female crab in the blue crab is full of minced meat. When picking crabs, you can observe them in the light or in the light. For example, every corner of the shell is marked with black shadows and circles, which is the best product with more cream, so it is called angle crab. To taste the original flavor of crab paste, you can steam it, which is completely different from the taste of chives or Beijing sauce.

White crab

Main producing areas: Shantou, Huiyang and Zhanjiang

Edible season: 10 to March of the following year.

Seafood features: the shell is light in color, light green, but not white. The advantage is rich and sweet meat. Many restaurants cook or make soup with meat. The mother crab paste is rich in meat and fat, which is more suitable for eating. Because crab meat is sweet, simply steaming eggs is delicious.

Young crab

Main producing areas: it is more common at the junction of salt and fresh water in Doumen and Liufushan.

Eating season: around Mid-Autumn Festival to around November of the lunar calendar.

Seafood features: Young blue crabs are about three months old, never lay eggs, with light color and small abdomen. Every time after molting, its body will grow a little, usually four times. Although young, it tastes fresh and strong regardless of meat and paste, because it is coated with ointment.

Canadian snow crab

Origin: Canada

Edible season: September to165438+1October.

Seafood features: slender limbs, like spiders. Can be used as a cold dish for cooking and quick freezing.

Garfield crab

Origin: Australia

Eating season: August to March of the following year.

Seafood features: Born in pollution-free coral reef waters, the shell is extremely thin, plump and fleshy, and the eating method is similar to that of lobster. Soup or cheese is the most delicious.

Flower crab (red crab)

Main producing areas: mainly produced in Shanwei, Shantou, Zhanjiang and Yangjiang.

Edible season: it should be made all year round.

Seafood features: the shell is light red or blood red, so it is also called red crab; There are six thorns in the front corner. Because it is produced all year round, it is a kind of crab with stable supply and fresh and sweet meat. When buying, choose male, and the meat weighing about 1 kg is rich. Chaozhou cuisine is often used as frozen crab.

Three-point crab

Main producing areas: East China Sea, South China Sea and Zhejiang coast.

Eating season: November to December of the lunar calendar.

Seafood features: brackish crab is named after its three obvious spots. This crab is salty and delicious, but not fragrant enough. Generally speaking, mother crab paste is rich in quality. After steaming, the color is bright red and the taste is smooth and tender, which is better than that of the male crab.

Meat crab (blue crab)

Main producing areas: Indonesia, Thailand, China and other places.

Edible season: edible all year round, with March-April and July-September as the best.

Seafood features: Meat crab refers to the male crab in the blue crab, also known as Hongxun, with smooth and sweet meat and faint fragrance. Rich in protein, the calorie is higher than that of common fish and shrimp. Cooking methods are as delicious as ginger and onion or steamed.