1. Huadiao Crab Shell Steamed Egg: It’s not the peak season for snow crab now, so the paste is mostly green, has no fragrance, but is very fresh and sweet. After the snow crab is steamed, scrape out all the paste and put it into the shell. Add an appropriate amount of egg liquid, half a teaspoon of Huadiao wine, a little salt, steam it in a pot until it solidifies, and sprinkle with a few drops of red Zhejiang vinegar (Hong Kong people love eating crabs) Use this kind of vinegar) to enhance the flavor (I was busy picking the crab legs, and the result was that they were a bit overcooked, but they were still delicious).

Two. Tender crab scrambled eggs: remove the meat from the crab body. Beat two eggs, add crab meat, a little salt/MSG, and chopped green onion. Heat two tablespoons of olive oil, pour in the egg liquid and stir-fry quickly until just solidified. It is very important to control the heat. Only when it is tender and tender is it delicious.

Three. Crab Legs and Tomato Salad: Crab legs with meat. Hollow out one tomato and fill it with crab meat; slice the other tomato into slices, put a little crab meat on it, and serve with salad dressing. Eat its sweet and original flavor