1. Cut off the eight legs of the crab, including the two large claws. After cooling, the meat will automatically separate from the crab shell and can be easily poked and sucked out. It should be saved until the end.

2. Remove the crab cover (that is, a small piece of the crab belly button cover), uncover the crab cover, eat the crab cover part first, scoop out the crab stomach with a small spoon, and remove the crab roe wrapped outside. Suck clean.

3. When eating the crab body, use the handle of a spoon to pick out the hexagonal piece in the middle of the crab body, that is, discard the heart part.

4. Use a small spoon to pour some vinegar on the crab, eat the crab roe and crab paste, break it in half, tear it along the crab legs, and remove the crab meat.

5. Use scissors to cut the crab legs into three parts. The tip of the last crab toe can be used as a tool. Use the crab toes to poke out the meat.

6. Divide the crab claws into three sections, cut the crab shell, and scoop out the meat with a spoon.

In terms of biological taxonomy, crabs are the same animals as shrimps, lobsters, and hermit crabs. Most types of crabs live in the sea or offshore areas, and some live in freshwater or land. Common crabs include swimming crabs, sea swimming crabs, blue crabs and Chinese mitten crabs (river crabs, hairy crabs, clear water crabs), etc. Each 100 grams of edible crab contains 17.5 grams of protein, 2.8 grams of fat, 182 mg of phosphorus, 126 mg of calcium, 2.8 mg of iron, and is rich in vitamin A and vitamin B1. Crab shells can be used to extract chitin, an industrial raw material, and also to extract glucide. Some crabs can be used for traditional Chinese medicine. Crab larvae or adults can be used as bait and feed.