How long does it usually take to steam crabs?

This season is when the hairy crabs begin to be on the market, but to be honest, the price of hairy crabs is really a bit expensive, so it is more common for most of us to buy steamed crabs and eat them for around 2 to 3 taels (rich people) Just ignore it), and put the hairy crabs of this size into the pot with cold water and start steaming them. It will be ready in 10 to 12 minutes after the steamer is steamed. For every 1 tael the weight of the crab increases, the steaming time can be extended by about 1.5 minutes. The more specific and accurate time depends on the state of your own steamer and stove, but this is generally the case.

If it is other crabs, such as swimming crabs, blue crabs, etc., it mainly depends on the size and shape of the crab. Generally, strong green crabs will definitely take longer to steam, usually requiring at least 17 or 8 minutes to be steamed. Swimming crabs are relatively "thin", so as long as they are not particularly large, 13 to 15 minutes is enough. As for king crabs, which can be called giant crabs, generally those weighing about 3 pounds can be steamed for 20 to 22 minutes. If you are not sure, you can turn off the heat and steam for 1 to 2 minutes. If it is big or small, just extend or reduce the time.

In addition to the steaming time, there are some very important things about eating crabs. Let’s share them below.

First of all, crabs should be eaten fresh, especially This is especially true for bottom-dwelling river crabs like hairy crabs.

Crabs are very delicious. Although the edible proportion of most crabs is a bit low, their nutrition is still very good. It is a very high-calcium and high-protein food. However, the rich nutrition also causes crabs to Once an animal dies, it breeds bacteria very quickly. Moreover, when crabs are dying, their bodies will slowly begin to produce a large amount of histamine. After death, the amount will be even greater, and they may suffer from food poisoning after eating.

The more vigorous and tenacious the crabs are, the better. If the hairy crabs are tied very firmly, you can try to touch their eyes. The more agile they dodge, the more vivid they will be. As for "green crabs" The characteristics of "back, white belly, golden hair, and yellow claws" need no introduction.

Secondly, when steaming crabs, it is more appropriate to let them lie on their backs, especially hairy crabs, which mainly eat yellow crabs.

When the crab is alive, the navel on its belly is tightened, but as it is slowly steamed, it can no longer control the navel tightening, so the crab roe inside The crab paste may flow out along the expanded crab navel, which is really a waste of natural resources. Keeping the crabs belly upward can avoid this problem to a certain extent. If the crabs are not tied up with ropes after being washed, and the crabs are scattered in the steamer and can turn over on their own, you can first use some ice water to tie the crabs. Soak. The low temperature will not kill them directly, but will make them fall into a state similar to coma and dormancy. At this time, it is very honest to steam them in a pot, and they will not break their legs or lose their claws due to the struggle.

Finally, some parts of crabs are not suitable for eating.

Crabs are somewhat similar to durians. They are very expensive and have a prickly shell. The key is that there is not much meat to eat.

The fluffy crab gills inside the crab shell are definitely not edible. Not to mention they don’t taste good. They are also the crab’s filtration system and are considered one of the dirtiest parts. Secondly, the intestines at the tail of the crab and the paste hidden in it It is also best not to eat the crab stomach in the yellow part, as some crab food and excrement will remain; it is also best not to eat the crab heart, although it is not an "extremely cold thing", but there will be more The blood of crabs and crustaceans are more likely to cause allergic reactions in us, so some friends will have allergies or diarrhea after eating crab hearts, but some people will be fine after eating them, so don’t worry about it.

Finally, let’s summarize

The most important thing when steaming crabs depends on the size of the crab. Generally, the steaming time is about 10 to 15 minutes, and steaming of particularly large varieties 20 to 25 minutes is usually enough;

The first condition for eating crabs is "freshness". No matter what kind or size the crab is, if the prerequisite of "freshness and vigor" is lost, the taste will be poor. and safety will be greatly compromised;

If you want to steam crabs without losing their claws, the easiest way is to scrub them clean and soak them in an "ice bath", using low temperature to make them comatose and hibernate first. It is less troublesome than tying ropes or slaughtering crabs, and is more effective and safer;

You can use ginger slices, perilla or lemon to remove the fishy smell of steamed crabs. One of them is enough, and the other spices It's a bit too "overbearing" for crabs, and it would be a pity if the crab flavor is masked by the flavor of the ingredients.