I come from Ningbo to answer: the ingredients of crab paste are fresh swimming crab, salt, sugar and white wine. Note: Portunus trituberculatus should choose fresh and full wild female Portunus trituberculatus, preferably chilled with cream, and live crabs without sea crystal should not be frozen. After external cleaning, remove the cover and claw tip and cut it into small pieces. If there is something dirty in the crab shell, clean it, put it in the refrigerator to dry the water, add salt, sugar and high alcohol, stir it thoroughly, then refrigerate it for 24 hours, and then pack it in small cans for quick freezing. The general proportion is 500G crab, 35G-50G sea salt, 50G- 100G white sugar and 20G white wine, and the taste can be adjusted according to your own taste. Ginger, onion and other plant seasonings cannot be added during curing, and can only be added when eating.