The way to kill a crab is to take a chopstick and press down hard through the hole in the crab's sharp corner. The way to clean the crab is to pry open the shell and rinse the shell and body of the crab, as well as removing the parotid glands and so on.

To cut off all the shells on the crab's stomach, and then take a chopstick, and in the hollows on the crab's sharp corners, press down hard through it. Then we cut off the crab's feet, but also need to cut off the crab's double chela, the crab split into four pieces can be. You can also try to catch the crab with insulated gloves, and then find a piece of soft shell on the crab in the shape of a triangle, and then lift the soft shell, and then remove it with a knife.

Chop off the two pincers of the crab, we have to use a knife to smash the large pincers of the crab. After that, chop off the crab legs, and then after chopping the crab into 4 pieces, just rinse it carefully. You should also scrub vigorously with a toothbrush, especially to clean the back, belly and mouth of the crab, and after that, you can clean the sides of the crab as well as the feet and the roots of the pincers.

Tips for selecting crabs

Look at the color of the crab's abdomen: you can distinguish between old and small crabs based on the color of the crab's abdomen, and if the color of the abdomen is a little yellowish it is an old crab. If the color of the abdomen is particularly white, it means that this is a small crab. If the meat is good or bad, or the old crab's meat is better, its meat is very delicious, eating taste is also more sinewy.

Shine the crab shells: if there is less light coming through, it means that the crabs are fatter and such crabs can be bought. If there is sunlight we can shine it against the sunlight, this can also be, if a lot of light comes through then it proves that there is no meat inside the crab, it is not fat, it is not recommended to buy.

Look at the texture of the crab's abdomen: if the texture of the abdomen is deep and thick, it means that the crab is relatively fat. If it is hard to press, it also means that there is more meat inside.