Dead crabs are steamed first, then kept directly in the freezer and reheated when eating. Live crabs are tied with a leather band, placed in a foam box and kept in the freezer. Put some ice in the box at the same time.
The reason for this is:
Dead crabs are particularly susceptible to dehydration, and freezing them without steaming will cause them to lose water, and when they are thawed and steamed again, the shells will become empty. Steaming and then freezing can effectively lock the water, although re-heating will also have water analyzed, but the amount of precipitation is far less than the former. Dead crabs should never be refrigerated, volatile odor and spoilage.
Because crabs are cold-blooded, live crabs can be stored in the freezer. When stored, the crabs can be kept for up to a week if they are neatly packed in a foam box or bamboo woven frame with some ice and covered with a towel.
The pike crab is commonly known as the "white crab" in some places. Because the cephalothorax is in the shape of a pike, so the name pike. There are three protrusions in the center of the shell, so it is also known as the "three warts pike crab", belonging to the arthropods.
The male umbilical cord is pointed and smooth, the chela grows up, the shell surface with green; female umbilical cord is round and downy, the shell surface is ochre, or have spots. Pike crab meat is fat and tasty, has high nutritional value and economic value, and is suitable for seawater fattening temporarily. The cephalothorax is pike-shaped, almost twice as wide as long;
The surface of the cephalothorax is covered with fine granules, with 2 granules transversely dike and 3 warty protrusions; the frontal has 2 sharp teeth; the anterior lateral margin has 9 sharp teeth, and the last teeth are long and spiny, and protruding outward. Chelicerae stout, length longer than width of cephalothorax; long segments prismatic, male long segments more slender, anterior margin with 4 sharp spines.
Expanded Information:
Nutritional Values:
Pike Crab Meat Is Tender and White, Rich in Protein, Fat, and Many Other Proteins. Pike crab in the winter wandering season individual most robust, generally weighing about 250 grams, the largest up to 500 grams. Female crabs are full of red paste and have an excellent flavor.
The pike crab can be eaten fresh, or steamed, or fried, or stir-fried, or all the two halves of the stewed soybean paste, or crab fried rice cakes, fried pickles, boiled bean curd, is the coastal residents of the table of the regular dishes. Can also be pickled, that is, fresh pike crabs into the salt brine soaked, a few days later can be eaten, commonly known as the "new wind grab crab'.
In the past, fishermen, because of the high yield of pike crabs, often select the cream full of live crabs, the yellow pick into the bowl, the wind and the sun to make it solidify, that is, "crab cakes", the flavor is very good, but the production of less, it is difficult for the general public to taste this flavor.
Selection method:
The surface of the pike crab has three prominent wart-like elevations, one in the stomach area, one in the heart area. Abdomen flat, commonly known as "crab umbilical cord", male crabs abdomen is triangular, female crabs are round, male crabs back tea green, female crabs back purple, abdominal surface are gray-white. Because of its shape like an oval, the two ends of the tip like a weaving shuttle, so the name of the three warts shuttle crab.
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