Cooking crabs for 15-20 minutes is fine, but the amount and size of crabs vary from species to species.

So there is no systematic regulation on the cooking time of crabs, generally speaking, 3-4 taels of crabs should be cooked for about 15 minutes, and crabs larger than 4 taels of crabs should be cooked for more than 20 minutes to cook, must pay attention to: the time of cooking crabs should not be less than 15 minutes, or it is difficult to achieve the effect of sterilizing the crabs. Open the crab lid and see the meat on the lid has solidified, it means the crab lid is completely ready.

The grade

There are many kinds of crabs, and there are about 600 kinds of Chinese crabs, including pike crabs, green crabs, frog crabs, and Guan Gong crabs, etc. Because of the different geographic locations of the distribution, there are grades of crabs, such as lake crabs, such as Lake Yangcheng and Lake Jiaxing; river crabs, such as Jiujiang and Wuhu; river crabs; river crabs; creek crabs; gully crabs; and sea crabs.

The tail of the crab differs from that of other decapods (e.g., shrimp, lobster, crayfish) in being curled under the thorax, and the dorsal armor is usually broad. The first pair of thoracic legs are specialized into chelicerae.