We all know that crabs are eaten in many ways, with rich flavors, can be steamed, can be braised, can be stir-fried and so on, the taste is very good, is very popular a kind of food. Crab selection is also a certain skill, then the crab black good or green good? Let's look specifically at it!

Crab black good or green good or red good

In general, the crab green-gray is better, black crab is likely to have deteriorated, and cooked crab will be red.

Regular crabs usually have a greenish color, which means they will be green when they are alive, but usually have some patterns on their shells. If the crab is cooked and then boiled, then the color will be orange-red if the crab is relatively fresh.

The color of hairy crabs is similar to that of sea crabs. It shows up as a light greenish color, but the shell looks a little yellowish, i.e. it has an earthy feel to it, so when buying hairy crabs, you can choose this color if you want to go for fresh ones.

Crab buying tips

1, choose live crabs

Fresh live crabs have shiny shells, full navels, white bellies, and hard legs. There are two simple ways to determine if a crab is still alive:

One is to see if the crab is pliable: lift the crab's abdomen upward, and the crab can quickly straighten up and crawl. The second is to see if the crab's eyes are smart: when buying, you can tease the crab's eyes with your hand. If your eyes are protruding and unresponsive, the crab may be dead. Fresh live crabs have blue-black shells; dying crabs have yellow shells and soft legs that are hard to straighten.

2. Selecting fat crabs

One way is to put the crab under backlight and determine its fat according to the width of its light-transmitting gap (the narrower the light, the more fat it has). Squeeze the crab's legs with your hand, and the legs are hard, indicating that the crab has gotten stronger. The second is to be heavy. Visually inspect a crab of the same size on a plate with a noticeable sinking sensation in your hand, followed by light; and thirdly, a thick, plump, buttery body. From the appearance of the body, the gap between the back end of the cephalothorax and the navel of the crab becomes larger and thicker, the wider the better, indicating the fullness of the feet and the gonads are well developed.

Generally, for river and blue crabs, the females are eaten in September, when they are full of yellow flesh; the males are eaten in October, when the navels are pointed and the feet are firm. Fall crabs and early winter are the harvesting season for green crabs, which are both tasty and inexpensive, so you can enjoy them to your heart's content.

3. Selecting beautiful crabs

Visually inspect the surface of the body to see if it is clean and free of pollution. Hairy crabs must have the eight characters of "green back, white belly, golden claws and yellow hair", especially green and dark green.

4. Choose the cream crab

The red color of the abdomen of female crabs and the triangle of the abdominal armor of male crabs (often called "a little red") indicates that it is a top crab with red cream.

5. Choose big crabs

Usually, the standard is 3 taels (150 grams) or more for females and 4 taels (200 grams) for males.

6. Choose fresh crabs

Live crabs have a strong crab flavor, followed by odorless crabs. Fresh crabs are rich in free amino acids in crab meat. When the crab is cooked, the crab meat will have a little sweet flavor when you taste it.

Chill or Freeze Crab in the Refrigerator

It is best to keep it fresh and refrigerated for a short period of time and it is best to keep it for a longer period of time. You can store it as needed.

Crab is actually a seafood product that cannot be stored for long periods of time. Usually, it can be kept in the freezer for about 1-2 days and needs to be consumed as soon as possible. The internal organs of crabs such as crab intestines are highly susceptible to bacterial colonization. It poses a food safety hazard.

If you want to store crabs for a long time, you can put them in the freezer of the refrigerator, which can inhibit the growth and reproduction of bacteria and microorganisms to a certain extent, but can only be stored for about 1-2. weeks at most. Even though they can be stored for a long time, it is still recommended not to store them this way. It needs to be consumed as soon as possible. Although it reduces the likelihood of spoilage in the frozen area, there will be a significant loss of flavor and freshness.