Steaming crabs give you a few suggestions:
1, before steaming the crab legs should be tied to prevent the legs from falling off.
2, when steaming crabs you can put onion, cilantro, cooking wine, garlic and other seasonings.
3, the steaming process should not open the lid, to be cooked at once, otherwise it will affect the taste of the crab.
4, in the process of steaming, you can pat the ginger or diced into the vinegar, and then can be dipped into the vinegar and eaten after steaming.
Notes:
Common seawater crabs are pike crabs, snow crabs, green crabs, etc., of which, snow crabs are basically dead from the water after capture, and pike crabs can be artificially cultivated. Pike crabs, snow crabs intake of food quality and growth environment is relatively good, after death can be eaten, picking to choose fresh: back shell is greenish-black, with luster, umbilical cord full, belly white freshness is higher.
The green crab lives in shallow coastal waters and estuarine mud and sandy bottoms and is carnivorous, sometimes feeding on decaying small animals. Once dead, green crab gastrointestinal tract may have toxins and spread to the muscle, so dead green crab should not be eaten. It is best to put green crabs in clean, lightly salted water for temporary purification after purchase to help clean the crab's digestive organs.