1, thick-skinned crab

Main producing areas: Pearl River Estuary, Shantou and Shanwei.

Eating season: May to July in the lunar calendar.

Seafood features: it is the BB crab of the blue crab. When its old shell hasn't retreated and its new shell hasn't grown out, the blue crab wrapped in soft and hard shells is called a heavy-skinned crab. From May to July in the lunar calendar, thick-skinned crabs are changing their shells for the second time. The cream in the body is very tender, about 6 times, and it is delicious when steamed with salt.

, hairy crabs

Main producing areas: Jiangsu, Yangcheng Lake and Taihu Lake.

Edible season: June to October in the lunar calendar.

Features of seafood: It belongs to freshwater cream crab, and its cream is sweet, fragrant, sticky and soft, which is different from the thick and precious texture of butter crab. The so-called September round navel and October sharp, that is to say, September is the best time to eat female crabs, and October is the time when male crabs are delicious. The authentic crab is golden in color, and the thickness of the tunnel hand is better when picking. Therefore, crabs are colder. Steamed with perilla leaves, Shaoxing wine should be used when eating, and it is better to use tea to relieve cold after eating.

3. Cream crab

Main producing areas: Indonesia, Thailand and China Shantou, Shanwei, Pearl River Estuary and other areas where salt and fresh water meet.

Edible season: it is supplied in all seasons. May and June of the lunar calendar is the spawning season, which is relatively fat.

Seafood features: that is, the female crab in the blue crab is full of fleshy paste. When picking crabs, you can watch them under the light or under the light. For example, every corner of the shell is circled with a black shadow, which is the best cream, so it is called a crab. To taste the original flavor of crab paste, you can steam it, which is completely different from the taste of leek or Beijing sauce.

4. White crab

Main producing areas: Shantou, Huiyang and Zhanjiang

Edible season: 10 to March of the following year.

Seafood features: the shell color is light, light green, but not white. Its advantages are rich meat, fresh and sweet. Many restaurants cook or make soup with meat. Mother crab paste is rich in fat and is more suitable for eating. Because crab meat is sweet, simply steaming eggs is delicious.

5. Young crabs

Main producing areas: it is more common at the junction of salt and fresh water in Doumen and Liufushan.

Eating season: around Mid-Autumn Festival to around November of the lunar calendar.

Seafood features: young blue crab, about three months old, never lays eggs, with light color and small abdomen. Every time after molting, its body will grow a little longer, usually four times. Although it's young, it tastes very fresh and strong regardless of the meat and paste because of the ointment.

6. Canadian snow crab

Origin: Canada

Edible season: September to165438+1October.

Seafood features: slender limbs, like spiders. Can be used as a cold dish for cooking and quick freezing.

7.garfield cat and crab

Origin: Australia

Eating season: August to March of the following year.

Seafood features: Born in pollution-free coral reef waters, the shell is very thin, fat and fleshy, and the eating method is similar to that of lobster. Soup or cheese is the most delicious.

8. Flower crab (red crab)

Main producing areas: mainly from Shanwei, Shantou, Zhanjiang and Yangjiang.

Edible season: it should be cooked all year round.

Seafood features: the shell is reddish or blood red, so it is also called red crab; There are six spines in the frontal angle. Because it is produced all year round, it is a kind of crab with stable supply and fresh and sweet meat. Choose males when purchasing, and the meat weighing about 1 kg is abundant. Chaozhou cuisine is often used to make frozen crabs.

9. Three-point crab

Main producing areas: East China Sea, South China Sea and Zhejiang coast.

Eating season: November to December of the lunar calendar.

Seafood features: Bitter salt water crab is named after its obvious three dots. This crab is salty and delicious, but it is not fragrant enough. Generally speaking, the quality of mother crab paste is rich. After steaming, the color is bright red and the taste is smooth and tender, which is better than that of the male crab.

10, meat crab (blue crab)

Main producing areas: Indonesia, Thailand, China and other places.

Edible season: all the year round, March-April and July-September are the best.

Seafood features: Meat crab refers to the male crab in the blue crab, also known as Hongxun, with smooth and sweet meat and a faint fragrance. Rich in protein, the calorie is higher than that of common fish and shrimp. The cooking method is as delicious as ginger and scallion or steamed.