1. raw material preparation: fresh sea crabs are selected as raw materials, and crabs from September to November are the best. After salvaging, it will be produced and processed immediately. After washing with cold water, remove the crab shell and stomach pouch and drain the water. Remove gills, and then wash away fine sand, waste and residue with cold water.

2. Mashing: put the shelled crab in a bucket and mash the crab body. The more broken it is, the better it is, which is convenient for speeding up the development of alcohol.

3. Pickling and steaming: add 25-3% edible salt, mix evenly, pour it into a steaming vessel, and clamp it tightly to smooth the surface to prevent the sauce color from blackening. After 1 ~ 2 days, the fishy smell gradually decreases, and the mellow is perfect.

4. storage: crab sauce should not be covered and exposed to the sun during the whole process of pickling and storage, so as to avoid color fading. Lose its original red and yellow color.