1, green crab
Green crab grows faster, and September to October is the best time to savor green crab. Green crab is one of the precious aquatic products in China. Its meat flavor unique, nutritious, known as the delicacies of the banquet, edible and medicinal value, especially after mating gonadal maturity of female crabs (red worm seeking, high crab) has the reputation of the sea ginseng, is maternal, the old and young, and the body of the weak senior tonic.
Additionally, the cream crab refers to the female crab in the green crab, the shape of the larger, stout and rounded chelipeds, the color of the body green, the abdomen is reddish-brown, the meat is firm and sweet, the fiber is more pronounced, the crab yolk is full. It is rich in protein and vitamins, and has the effect of breaking up blood stasis and eliminating food stasis, as well as helping to recover from illnesses and bruises. It is suitable for making dishes after chopping, or boiling congee.
2, pike crab
Pike crab, commonly known in some places as "white crab". Pike crab is the most common species of sea crab in northern China, large meat, in the summer and early fall is the season of abundance. The pike crab is named after its back shell, which resembles a pike, and has a greenish gray body. Its meat is delicious, rich in vitamin A, high in protein and fat, and rich in calcium, phosphorus, iron and other minerals.
The pike crab has the effect of clearing away heat and detoxification, replenishing bones and marrow, nourishing tendons and blood, opening the meridians, limbs and joints, renewing absolute injuries, nourishing the liver yin, and filling the stomach with fluid. It has certain therapeutic effects on diseases such as bruises, injuries, jaundice, lumbar and leg pain and rheumatoid arthritis. Pike crabs are suitable for steaming or chopping to make other dishes.
3, Jumbo Crab
Jumbo crab is produced in the United States, Alaska, Northern California, Washington and other waters, the body size is large, the weight from 500 grams to 1500 grams are very common. Jumbo crabs have a very high meat yield, and the meat is firm and flavorful with a slight sweetness. Jumbo crabs change their shells in the fall of each year and enter the productive season in the winter, when the meat is plentiful and inexpensive.
Jumbo crabs are suitable for making dishes with their meat, or chopping them and frying them. Since Jumbo crabs are large and meaty, they are suitable for chopping and cooking, and can be used in a variety of cooking methods, all of which are delicious.
4, king crab
Also known as the emperor crab, stone crab or rock crab, the Bering Sea is generally caught in September-October red and blue king crab; Southeast Alaska waters are caught in November red king crab. King crab legs are rich in protein, trace elements and other nutrients, and have a good tonic effect on the body, eating crab on the recovery of tuberculosis in a tonic.
China and Asia around the sea is not the production of king crab, recognized in the Chinese market for the import of king crab frozen products, is in the king crab fishing on board the ship, the use of quick-frozen equipment on board the king crab frozen to minus -18 degrees Celsius ultra-low-temperature refrigeration to maximize the freshness and taste of the king crab, easy storage and long-distance transport.
5, orchid crab
Orchid crab because of its chelipeds and feet are blue, and the shape of the orchid and the name orchid crab, China's Hainan Island near the sea is more abundant. Orchid crab back shell is greenish gray, with white spots, the end of the feet show bright blue. Orchid crab is suitable for steamed food, its meat is white and firm, tender and delicious.
There are obvious differences in body color between males and females. Males, except for the movable and immovable fingers of the chelicerae and the anterior joints and knuckles of the feet are dark blue, the rest of the body is mostly blue-green and covered with light blue or white patches. In females, the anterior part of the cephalothorax is dark green, with yellowish brown mottling on the posterior part; the ventral surface of the anterior segment of the stinging leg is light orange, extending to the base of the movable and immovable fingers, and the anterior end of the two fingers is dark red; the anterior segment of the stepping leg and the knuckles are light orange.
6, safflower crab
Safflower crab is reddish-brown with white spots, dorsal armor is in the shape of an axe, with serrated teeth at the front end, and a pair of large chelae is long and stout. Safflower crab has thin skin and much meat, and the meat is white and delicious. Safflower crab is the favorite sea crab. She is produced in China's southern coastal areas, such as Yangjiang, Hainan and so on. Because of the colorful, clear and beautiful pattern on the back shell, so the safflower crab is known as the "beauty" of the crab family.
The weight of safflower crab ranges from 0.3 catty-1.5 catty, the taste is firm and fresh, because she is the authentic sea crab, artificial can not be cultivated, so the most valuable. Saffron crab is suitable for dishes such as frozen crab or baked crab.
7, sand mother crab
The so-called sand mother crab refers to this type of crab in the female crab, sand mother crab appearance smaller, back armor was greenish-grayish-brown, and the Haitian sand color is similar to the front edge of the back armor was jagged, chelipeds are smaller. It is the most common type of sea crab in the market, suitable for stir-frying, and its meat is so tender and flavorful that you will want to swallow your tongue. October is the best time of year to eat this crab.
Sand mother crabs are tender and juicy, with full crab yolks, which are suitable for steaming or taking crab yolks to make crab yolk dishes.
8, hairy crabs
Yangcheng Lake hairy crabs the best time to eat crab is in September, October, November. Into October, into the world of male crabs, male crabs at this time the umbilicus was pointed, cream meat firm, is the best season to eat crab meat. Hairy crab is a kind of river crab. The protein and vitamin A content of river crabs is higher than other varieties, and they are best suited for steaming.
Yangcheng hairy crabs have a refreshing flavor, and steaming them brings out their fresh, original taste. Diners should smell the crab to identify its authenticity before tasting it. Yangcheng hairy crabs have a clear spring-like fragrance. Before eating, rinse your mouth with ginger tea and eat it with big red zhejiang vinegar as ingredients in order to savor the most delicious hairy crabs.