Frozen cut crabs are usually swimming crabs. Because swimming crab has a lot of meat, plump fat, delicious taste and rich nutrition. Each hundred grams of crab contains 14 grams of protein and 2.6 grams of fat. The fresh food is mainly steamed, and it can also be salted and processed into crab paste and crab sauce. The crab eggs are rinsed and dried to become crab roe, which are all top-quality seafood.

Frozen swimming crabs can be eaten, but it is generally not recommended to put them in the freezer of the refrigerator. Although the frozen storage environment is low, the bacteria in the swimming crabs can temporarily slow down the reproduction rate, but too low a temperature will affect the health of the swimming crabs. In terms of taste, the crab meat of swimming crabs becomes woody and tastes worse. Generally speaking, swimming crabs can be stored in the refrigerator for up to a month.

How to prepare swimming crabs

There are two most common ways to cook swimming crabs, steaming at home and boiling radish soup. The one with the highest click-through rate in hotels is steaming at home. Steam swimming crabs at home, wash the crabs, slice them with a diagonal knife, then cut them into small pieces and cut the crab legs into sections. Put tofu cubes or thousand rolls in the plate, then put the sliced ??crabs, add ginger slices, mushroom slices, scallions, old wine, soy sauce, monosodium glutamate, and chicken oil, and steam for 3 to 5 minutes.

Cook swimming crabs in radish soup. Wash and cut the crabs into 6 sections. Cut the radish into pieces and boil in water for 3 minutes. Dish out. Put oil, ginger slices, 2 garlic seeds, and scallions in the pot and sauté until fragrant. Add old wine and clear soup and bring to a boil. Add the cooked radish and simmer until the radish is soft. Then add the sliced ??crabs and add Season with salt and chicken essence, cook for 1 to 2 minutes, then add mustard green segments and a little chicken oil.