Portunus trituberculatus can be eaten within 24 hours after death at normal temperature, and it takes a short time in summer. It can be frozen for a long time if it is preserved, but the meat is loose after thawing, so it is recommended to cook it first and then freeze it.

Swimming crab

1, Introduction:

Swimming crab, commonly known as "white crab" in some places. Because the breastplate is spindle-shaped, it is named spindle-shaped. There are three protrusions in the center of the crustacean, so it is also called "Portunus trituberculatus" and belongs to arthropods. The male umbilical cord is smooth, the claws are long, and the shell surface is blue; The female umbilical cord is round and fluffy, and the shell surface is ochre or spotted. Portunus trituberculatus has delicious meat, high nutritional value and economic value, and is suitable for temporary cultivation and fattening in seawater. The head and breastplate are spindle-shaped, and the width is almost twice as long; The surface of the head and breastplate is covered with fine particles, with 2 transverse ridges and 3 verrucous protrusions; There are two sharp teeth on the forehead; There are 9 sharp teeth on the front side edge, and the back teeth are long and prickly and protrude outward. The pliers are thick and longer than the breastplate of the head. The long section is prismatic, the male long section is slender, and there are four spikes in the front edge.

2. Nutritional value:

Portunus is tender and white, rich in protein, fat and various minerals. Swimming crabs are the strongest in winter, generally weighing about 250 grams, up to 500 grams. The red mud of the female crab is covered and tastes excellent. Swimming crab can be eaten fresh, steamed, fried or fried, or stewed in bean paste, or fried with crab to make rice cakes, pickles and tofu, which are common dishes on the table of residents in coastal areas. It can also be pickled, that is, the fresh Portunus trituberculatus is soaked in brine and can be eaten in a few days, commonly known as "fresh wind catching crabs". In the past, due to the high yield of Portunus trituberculatus, fishermen often chose live crabs covered with paste, put yellow in bowls, and let them solidify in the wind, rain and sun to become "crab yellow cakes", with excellent flavor, but low yield, which is difficult for ordinary people to taste.

3. Selection method:

Portunus trituberculatus has three prominent warty protrusions on its body surface, one in the stomach and the other in the heart. The abdomen is flat, commonly known as "crab navel". The abdomen of male crab is triangular, while that of female crab is round. The back of male crab is dark green, the back of female crab is purple, and the belly is gray. Portunus trituberculatus is named because it is oval and sharp as a shuttle.

Step 4 practice:

There are two common cooking methods for Portunus: home steaming and boiled radish soup, and home steaming is the most popular one in hotels.

(1) Steamed Portunus domestica: Wash the crab, slice it with an oblique knife, and then cut it into small pieces and crab feet. Put tofu granules or thousand rolls in the dish, then put the chopped crab, add ginger slices, mushroom slices, onion slices, old wine, soy sauce, monosodium glutamate and chicken oil, and steam in a cage for 3 to 5 minutes.

(2) Portunus crab boiled radish soup: the crab was washed and cut into sections, which can be divided into 6 sections. The white radish was cut into pieces and boiled for 3 minutes. Put oil, ginger slices, 2 garlic seeds and chopped green onion slices in the pan, stir-fry, add old wine and clear soup to boil, add cooked radish, simmer on low heat until radish becomes soft, then add chopped crab, season with salt and chicken essence, cook for 1 2 minutes, and add mustard and a little chicken oil.