Considering the influence of crab before and after shelling on the firmness of crab meat, when selecting crab meat, you can press the hardness of belly shell at the top of crab navel with your thumb or pinch the hardness of crab toe joint. In addition, crabs of the same size, the heavier the weight, the stronger the meat. If the weight is less than the size, it is mostly an empty shell crab.

The way to distinguish wild crabs from cultured crabs is to take red pheasants as an example. Because farmed pheasants are kept in mud ponds, there is bound to be mud adhesion between the limbs and feet of crustaceans, which is the easiest to distinguish from wild pheasants with clean and smooth shells. Although the meat quality of cultured clams is not better than that of wild clams, it is a great boon for those who like to taste crab roe. Not all the red pheasants sold in fishing ports on the north coast are native products. Judging from the materials used to tie crab feet, most of them are from Nanyang, while those tied with straw ropes or rushes are from mainland China, and those tied with plastic ropes or soaked coarse cloth strips are from Taiwan Province Province.

Full of energy, it is not as good as dying goods, or crabs that move at the touch of their feet. Of course, it is not as good as the whole crab that can be alive and kicking. A boring red pheasant is not as good as a vigorous vegetable pheasant.

If you want to eat fat and sweet crabs, you must observe the activities of crabs.