Can coconut crabs be eaten
Coconut crab is a kind of hermit crab, which lives in the tropical forest near the seaside. It returns to the sea during the breeding season, and its larvae grow abnormally in seawater. Although the coconut crab looks very different from the crab we usually eat, it has a hard shell and two powerful giant claws. It is an expert climber, especially good at climbing straight coconut trees, because they can peel off hard coconut shells with powerful claws to eat coconut pulp. So, can coconut crabs be eaten? The answer is yes.
Coconut crabs are edible. Whether steaming, stewing or making soup, the taste of coconut crab will make you unforgettable. The freshness of a unique crab combined with the fragrance of coconut is very conquering, and the fat crab meat will make the satisfaction burst instantly, which is also regarded as the ultimate temptation by gourmets all over the world.
Coconut crabs are delicious. Coconut crab is delicious in meat, rich in belly fat and nutrition, especially its eight feet, which taste like the tail of a lobster and have a unique coconut flavor. From the way of eating, whether it is steamed, stewed or soup, it is delicious.
Steamed eggs with crab paste taste excellent, and it is also a good tonic if it is accompanied by stewed soup with angelica and red dates. In the south of Taiwan Province Province, China, coconut crabs are also regarded as nourishing natural game. If the cream in the belly is mixed with rice wine, it is considered as a strong and exquisite product. Therefore, coconut crab is not only studied by biologists, but also becomes a precious seafood dish, which is favored by people and has great development value.
The practice of coconut crab
1, spicy coconut crab
material
Coconut crab, onion, salt, sugar, white wine, dried pepper, ginger, cooking wine, vinegar, pepper, chicken essence, edible oil.
working methods
(1) Put the coconut crab into a vessel and add a proper amount of white wine. After drinking the coconut crab, remove the gills, stomach and intestines and cut into pieces.
② Wash the onion and ginger, cut the onion into sections and cut the ginger into pieces.
(3) ignite the oil in the pot. When the oil is 30% hot, add pepper and dried pepper and stir-fry until it is spicy, add ginger slices, onion segments and crab pieces, add cooking wine, vinegar, sugar and salt, stir-fry evenly, and take it out of the pot.
2, ginger onion coconut crab
condiment
Coconut crab 1000g, salt 2.5g, monosodium glutamate 2.5g, pepper 0. 1g, cooking wine 15g, peanut oil 750g, onion 2.5g, Jiang Mo 2.5g, starch 2.5g, balsamic vinegar 2.5g and oyster sauce 25g.
working methods
(1) Coconut crabs are shelled, washed and turned into blocks.
② Take a bowl of clear soup, salt, monosodium glutamate, pepper, onion, ginger, garlic, starch, sesame oil and oyster sauce, and make juice for later use.
(3) Put the coconut crab in a wok and fry it slightly.
(4) Leave the bottom oil in the pan, add the scallion and stir fry, add the coconut crab to cook the wine, quickly cover the lid, pour in the prepared juice, and turn it evenly out of the pan.
3. Steamed coconut crab with ginger vinegar
condiment
Live coconut crab 1000g (2), ginger 15g, coriander 5g, half a tablespoon of soy sauce, rice vinegar 1 tablespoon, and sugar 1 tablespoon.
working methods
① Wash the live coconut crabs, tie the feet of the coconut crabs with ropes, and steam them in a steamer with high fire for later use.
② Peel the tender ginger and cut it into fine powder for later use.
③ Put soy sauce, rice vinegar, sugar and Jiang Mo into a small bowl to make ginger vinegar sauce.
(4) Remove the toes and tails from the cooked coconut crabs, cut into pieces, put them in two pots neatly, pour ginger vinegar sauce on them, and sprinkle with coriander segments.