Eatable. That one is crab sauce. Recommended recipe:

Crab sauce

Main ingredients

Small crabs (appropriate amount)

Condiments

Salt (appropriate amount)

Kitchen utensils

Others

1 2 pounds of fresh crabs

2 4 taels of salt, Garlic mortar and rice cooker. (Porcelain altar is best).

4 Uncover the crab, remove the gills and food packets, and take out the crab roe on the crab cover.

5 Discard crab caps and navels.

Cut out 6 large claws. This is the body of the crab ready for making sauce.

7 This is the crab roe and crab legs on the crab lid.

8 Use a garlic mortar to mash the crab body. The ratio of crab to salt is 5:1.

9 Cover with a breathable cover and let it ferment in the sun. (Gauze is best)

Crab sauce

Preparation method

1. Raw material preprocessing: Choose fresh sea crabs as raw materials, and use them from September to November. Crab is the best. After fishing, it is processed in time. After washing with clean water, remove the crab shell and stomach pouch and drain off the water. Remove the gills, then wash with clean water to remove sediment, dirt, impurities, etc.

2. Mash: Place the shelled crabs in a bucket and mash the crab body, the more crumbly the better, in order to accelerate fermentation and maturity.

3. Pickling and fermentation: Add 25 to 30% salt, stir and mix evenly, pour into the fermentation container, press firmly and smooth the surface to prevent the sauce from turning black. After 10 to 20 days, the fishy smell gradually decreases and the fermentation is mature.

4. Storage: During the marinating, fermentation and storage process, the crab sauce cannot be covered or exposed to the sun to avoid discoloration. Loses its original red-yellow color.

Product Features

Red and yellow, with the inherent smell of crab sauce and no peculiar smell.