June Yellow Crab is a crab that has just been shelled for the third time, and its size is usually small, usually between 2 and 3, so it doesn't take long to steam June Yellow, and it usually takes about 10 minute after steaming in the steamer.

Hairy crabs will shed their shells 10 times in their lifetime. Every molting represents every growth. "June Yellow" is the last molting of hairy crabs before they enter maturity, and it is also the intermediate stage for hairy crabs to enter "youth" from "youth". Because the meat of the yellow crab in June is tender, it should not be steamed for too long.

Yellow crabs are more suitable for cooking in June.

Because June Yellow is still tender, its feet are still limp and its fleshy fibers are thin. If steamed, part of the crab roe will penetrate into the meat, and part will evaporate with the steam, which makes it dry to eat. It is also recommended to boil the June yellow rice in water, put it in a pot with cold water, boil it for 2 minutes, and then stew it for half a minute. After cooking, you can eat June yellow crabs that are oily everywhere.

In addition, June yellow can also be made into noodles dragging crabs, spicy crabs fried with edamame, hairy crabs fried with rice cakes, drunk crabs and so on.