How to choose crabs

Choosing crabs can be difficult for many foodies. When buying crabs, you can’t just listen to the seller’s lies. It is most useful to master the skills of choosing crabs.

1. Fresh crabs are heavier. For the same size, heavier crabs have more meat and fuller crab roe. When selecting, look for a crab that is suitable in size and relatively heavy as the standard, and then use this standard to select crabs of similar weight.

2. Choose fresh crabs as the top quality. The eyes of crabs are the most sensitive to external stimuli, so touch the eyes of the crab first when selecting. Those with stronger reactions indicate that they are fresher. You can also turn it belly up and see if it can turn over on its own to determine whether it is healthy and fresh enough.

3. When selecting, the crab shell should be green and the belly should be white, not black; secondly, the tail of the crab should be red or yellow and raised high, and the distance between the crab shell and the navel should be The roots should be separated and have a full feeling, indicating that the crab roe is very full.

4. Look at the male and female. Choose female crabs in the eighth or ninth month of the lunar calendar, and choose male crabs after September, because male and female crabs mature in these two periods respectively and have the best taste and nutrition. The belly button of a male crab is triangular, while that of a female crab is round. If you press the belly button hard, if it cannot be pinched, it means the crab is fatter and has meat inside. If it moves at once or if it is soft, it means the crab is soft. The meat is less and the shell is empty. The navel of the plump crab is even slightly raised, indicating that it is mature

5. Place the crab in the sun or light and observe it with backlight. Through the sunlight, the edge of the crab cover can be seen. If it is opaque, it means the crab is plump. If the transparent gap is visible, the crab is relatively empty.

Teach you how to perfectly split a hairy crab

Cut off the eight legs of a hairy crab, including the two large claws. After cooling, the meat will automatically separate from the crab shell, making it easy to It will be poked out or even sucked out, so it should be left for the last to eat;

Remove the crab cover (that is, a small piece of cover on the belly button of the crab, male crabs and female crabs have different shapes), and then uncover the crab cover;

Eat the crab cover first, use a small spoon to scoop out the crab stomach in the middle, and gently suck the crab roe wrapped around the outside clean. Be careful not to break the triangular pyramid-shaped crab stomach in the middle. It should be discarded.

After eating the crab cover, it is the turn of the crab body. First, use scissors to cut off the excess crab legs, crab mouth and crab lungs. Remove;

Use the handle of a spoon to pick out a hexagonal piece in the middle of the crab body, which is the heart of the crab. Discard it

Use a small spoon to pour some vinegar on the crab. body, and then eat all the crab roe and crab paste from the crab body

Break the crab body in half, and you can see the silky crab meat. Just tear along the crab legs to remove the crab meat. The clean crab shell will be intact and translucent

Use scissors to cut the crab legs into three parts, and the tip of the last crab toe can be used as a tool. First use the thin end of the crab claw to poke out the meat from the middle section of the crab leg, and then use the thick end of the crab claw to poke out the meat from the front section of the crab leg

Divide the crab claw into three sections, the first two sections You can cut the crab shell directly and scoop out the meat with a spoon. For the last pliers, the trick is to cut both sides, and then use your hands to break off the two pliers legs in opposite directions, and the pliers shell will be completely separated

Although the crab shells eaten in this way are It may not be able to be completely put back into the shape of a crab, but it is laid out in a clear and orderly manner, with no trace of meat left. After eating the crab shells, I washed my hands and drank a cup of warm ginger tea. I ate one hairy crab in one meal and felt full.

20 ways to cook crabs

Steamed crabs

Methods:

①Put the crabs in a basin and rinse them carefully with a small brush Brush the outside of the crab shell.

②Put an appropriate amount of water into the steamer, put the cleaned crabs into the steamer and cover the pot.

③ Boil the water in the pot over high heat. Turn off the heat about 15 minutes after the water boils.

④Place the crabs on a plate, pour a little rice wine, sugar, and vinegar into the minced ginger, and dip the crab meat into it.

Features: Steamed crab retains its original flavor and is rich in nutrients!

Spicy fried crab

Ingredients: live meat crab, dried chili sections, Sichuan peppercorns, ginger slices, garlic slices, onion sections, refined salt, pepper, cooking wine, dry fine starch, Seafood sauce, shuidanfen, chicken essence, sesame oil, pepper oil, chili oil, refined oil, fresh soup

Method:

① Take the shell from the belly button of the live meat crab, remove it Clean the internal organs and gill leaves, and kill the leg tips and shell edges. After washing, chop the crab into eight pieces, add an appropriate amount of refined salt, and mix well with cooking wine.

② Put the pot on a high fire, heat the refined oil to 50% oil temperature, then coat the cut ends of the crab pieces with dry fine starch, dip them in the oil pot and fry until cooked (the crab shells will mature at the same time) ).

③Add additional oil to the pot, heat it to 40% oil temperature, add dried chili knots, stir-fry the pepper until fragrant, add fresh soup, cook for a while, then add ginger, onion, garlic, sea crab, and finally add Add refined salt, cooking wine, seafood sauce, and chicken essence and cook for about 2 minutes. Thin the gravy with water starch. Finally, add sesame oil, pepper oil, chili oil, and pepper, mix well, and serve on a plate.

Features: bright red color, spicy and spicy, rich taste.

Scallion oil crab

Method:

① Wash the crabs, add ginger slices and green onions and steam until cooked;

② After the crabs are steamed, remove the sharp ends, then cut them and place them on a plate. Add salt, sugar, monosodium glutamate and light soy sauce to the steamed soup. Stir well and pour it into the plate. Then put minced ginger and garlic on the crabs. Then sprinkle the chopped green onions;

③Put oil into the pot, turn on high heat, wait for the pot to smoke, and then pour it directly on the green onions.

Features: The aroma of scallions soaked into the plump crabs makes your mouth water just thinking about the taste.

Secret Crab

Ingredients: One crab, four ounces of garlic, chili pepper, sophora salt

Method:

①Put the crab first Clean and cut into 4 to 6 pieces.

② Heat up the oil pan, fry the crab until golden brown, remove and set aside.

③Put the garlic bait into the oil pan and fry until golden brown, remove and set aside.

④ Stir-fry the chili, then put the crab and garlic bait into the pot, add sophora salt and mix well.

Secrets:

①Sophora salt is a mixture of five-spice powder and salt

②Crab meat is a very easy-to-cook seafood, so let the crabs be oiled first The pot can seal the gravy and prevent it from draining. But the time should not be too long, otherwise the meat will be too old and the juice will be lost.

Crab in Black Bean Sauce

Ingredients: One crab, half a tael to one tael of black bean sauce, 2 taels of red pepper, 2 taels of garlic bait, 2 qian of butter

Seasonings: oyster sauce, sugar, appropriate amount of chicken powder

Method:

① Clean the crab and cut it into six pieces.

② Heat the oil in a pan and fry the crab until golden brown, remove and set aside.

③ Slice the red pepper, add cream and black bean sauce and sauté until fragrant, add Shiliang stock and seasonings and cook for 2 minutes to thicken.

Baked crab with cheese

Ingredients: 1 crab, 2 taels of onion, 1 teaspoon of cream, 10 taels of stock, 1 tael to 1 tael of cheese

Method:

① First clean the crab and cut it into six pieces.

②Put the oil into the pan, drain the crab and set aside.

③Cut the onion into cubes, add the butter and onion and sauté until fragrant, then add the stock.

④Put the crab into 3, then add cheese and cook for 2 minutes to thicken and mix thoroughly.

Curry flower crab

Ingredients: 2 flower crabs, 1 onion, 1 green onion, 1 piece of ginger, 2 lettuce leaves, 1 diced willow, 2 red peppers , appropriate amount of starch

Seasoning:

①1 tsp salt, a little white pepper, 1 tablespoon wine

②2 tsp salt, 1 sugar tablespoon, 1 tablespoon of wine, 2 tablespoons of curry powder

Method:

① Wash the flower crab and remove its internal organs, peel off the crab cover completely, cut the crab belly into large pieces, and cut it into large pieces. Crush the green onion and ginger and put them into the flower crab together with ingredient A to marinate.

② Cut the onion into shreds, slice the willow into slices, cut the red pepper into small rhombuses, dip the marinated flower crabs in ginger with a little starch powder, fry them in the oil pan, take them out and set aside.

③ Heat the oil in a pan and sauté the shredded onions until fragrant, then add ingredient b and stir-fry over low heat until the curry aroma develops. Add 1 cup of water and cook together with the crabs until the soup is almost dry and thin. Gorgon.

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Seasoning:

① 1/2 tsp salt, 1 tbsp wine, a little white pepper

② 1 tsp salt, sugar, 1 tsp wine 1 tablespoon, 2 tablespoons of sand tea sauce

Method:

① Wash and remove the internal organs of the crab, completely peel off the crab cover, cut the crab belly into large pieces, and pat the green onions and ginger. Put the chopped and a ingredients into the flower crab and pickle it; slice the white and carrots, slice the ginger, and cut the green onion into sections for later use

② Dip the pickled crab into a little starch powder, fry it in the oil pan, and take it out spare.

③ Heat the oil in a pan and sauté the ginger slices and scallions until fragrant, then add ingredient b, white and carrot slices and 2 cups of water and cook them with the crab until fragrant, put them into a casserole, add the winter noodles and continue to boil , wait until the winter noodles are boiled.

Delicious Crab with Garlic and Black Bean Sauce

Ingredients: 500g crab [11/8 lbs/13 taels], 2 tbsp Lee Kum Kee minced ginger, 1/2 tsp Lee Kum Kee minced garlic, sliced ??ginger puree, 11/2 tablespoons cornstarch, 1/2 teaspoon pepper, 1 tablespoon sugar, 1/4 cup water [60 ml], 1 teaspoon cornstarch, 2 tablespoons water

Method:

① Wash the crabs, drain the water, dip them in cornstarch, soak in oil until half cooked, drain the oil and set aside.

② Add 2 tablespoons of oil and sauté minced ginger, minced garlic and garlic until fragrant.

③Add crabs and seasonings, stir-fry for about 8 minutes.

④Finally add the gravy and cook until the juice is thick.

Crab with orange

A traditional famous dish in Hangzhou, Zhejiang. It was created in the Southern Song Dynasty and has been passed down to this day. It is made with crab roe and crab meat as the main ingredients, stir-fried and then put into oranges and steamed. The finished dish is bright in color and shape, with orange-flavored crab fat, unique flavor and a mellow aftertaste.

Ingredients: 200 grams of clean crab meat, 2 eggs, 10 fresh oranges, 25 grams each of pork fat, clean water chestnuts, 3 grams of refined salt, 5 grams each of white wine and ginger, 2 grams of MSG, 1 gram of pepper

Preparation method:

① Cut off the top quarter of each fresh orange and reserve the top for later use. Scoop out the pulp and leave a part of the orange. Meat, minced ginger;

② Boil pork fat, cut off the top, cut water chestnuts into small dices, add crab meat, fat dices, water chestnut dices, egg liquid, minced ginger, pepper, refined salt, Mix monosodium glutamate and white wine evenly, put into fresh oranges in 10 portions, and cover with the original orange slices;

③Put the oranges stuffed with sauce on a plate, steam for 30 minutes and take them out.

Huadiao Steamed Crab

Main dish ingredients: 1 blue crab, 50g Huadiao wine, 1.75g ??white sugar, 1.75g ??MSG, 1g salt, 5g chicken fat, 2 slices of ginger

Accessories: 1 dried red pepper, 2 green onions, and some coriander leaves.

Method: Clean the blue crabs, add all the ingredients, steam over high heat for 10 minutes and then plate. Cut the green onion into shreds and the dry red pepper into sections. Thread the green onion shreds into the red pepper sections and place them on the coriander leaves. Serve.

Warm reminder:

This is a dish that is both high-end and requires almost no cooking skills. Just be careful not to overdo it. Old crab meat is really a bad food. thing. The key to determining whether this dish is delicious or not is Huadiao wine. Authentic aged Shaoxing Huadiao can neutralize the coldness of the crab meat without covering up the sweet aroma of the crab. When it is served, the aroma of Huadiao wine brings a rich meaty aroma to the dish. It spreads in the air, with a strong aroma of wine but no bitter taste, making people salivate.

Chicken fat is used here for its fragrance. If other oil is used instead, peanut oil is recommended.

Fried sea crab

Ingredients: 1 kg swimming crab.

Seasoning: 900g vegetable oil (actual consumption is about 100g), 10g sesame oil, 4g salt, 15g cooking wine, 8g minced ginger, 100g rice vinegar, 50g dry starch

Method:

① Remove the navel, hard cover, gills and claw tips of the sea crab, cut it in half with a vertical knife, chop it into 8 pieces along the roots of the crab legs, and marinate with cooking wine and salt for 10 minutes.

② Put a frying spoon on high heat, heat the vegetable oil until it is 90% hot, dip the cutting edge of the crab legs in dry starch, fry them in the oil until golden brown, take them out, remove the oil and put them on a plate middle.

③ Divide the rice vinegar and sesame oil into 2 bowls, and divide the minced ginger into 2 plates, and serve together with the crabs.

Spicy Meat Crab

Ingredients: (for two people) 500g fresh meat crab, 10g minced Sichuan peppercorns, 15g chili oil, 5g coriander, Xiaohong Three or four peppers, 10 grams of salt, 5 grams of ginger, 5 grams of sugar, 10 grams of cooking wine, 5 grams of cooked sesame seeds (for two people), 5 grams of sesame seeds

Method:

① First wash the crab with a brush, remove the crab's legs and pincers, and break open the crab shell. Note that you should open it from the end of the crab without pincers toward the end with large pincers. After breaking it open, wash the dirty parts inside the cavity, then use a knife to cut the crab body into two and four pieces, break the crab claws, and put all the above on a plate.

② Cut the small pepper into small pieces, cut the coriander into sections, wash and cut the ginger into mince, then sprinkle it with cooking wine and salt on the crab plate, put it in the steamer and steam for 8 minutes, then turn off fire.

③ Take a new wok, add chili oil, mince the Sichuan peppercorns, and pour in another small amount of chili flakes. Stir-fry over slow heat until fragrant, then pour in all the steamed crabs and steamed soup. Put it into the wok, stir-fry for 4 minutes, thicken a gravy, sprinkle with sesame seeds, and take it out of the wok. After serving on the plate, you can use chopsticks to return the crabs to their original shape and sprinkle some coriander on top to make them look red and green.

Remarks:

When choosing crabs, they should be lively and heavy. Since they are meat crabs, big claws and thick shells are not necessarily cost-effective. It is better to be fat and plump. Be careful with your hands when breaking off the crab shells, and don't break the crab claws too much. Just break them slightly.

Chili Crab

Ingredients: 600g crab, 2 green and red peppers each, 3 chilli padi, 1 tablespoon ginger, 1 teaspoon minced garlic

Seasoning: 1 teaspoon each of soy sauce and fish sauce, half a teaspoon of salt, a little each of sesame oil and pepper, half a cup of water; half a teaspoon of gordon sauce, corn flour, 2 tablespoons of water

Method:

< p>① Wash the crabs, cut them into 4 to 6 pieces, and keep the crab lids as they are. Dice green and red peppers.

② Heat the oil until it boils, cover the crab pieces with a little corn flour, put down the soaked oil, take it out and drain the oil.

③ Add 2 tablespoons of oil and sauté the ginger, minced garlic, chilli padi and green and red pepper until fragrant. Return the crab to the wok and mix well. Add the seasonings and bring to a boil. Stir in the gravy and serve.

Remarks: Chili peppers are rich in vitamins, which can drive away cold and dampness and invigorate the spirit. In addition to being used as dishes, they can also be used to add beauty to dishes.

Red paste crab

Method:

① After buying the live crab, clean it with a brush, and then prepare salt water. This is the key. In summer, one pound There is no need to boil the salt for two pounds of water.

②Put the live crabs into the porcelain jar in layers with their shells facing down. Finally, pour in salt water and submerge the crabs. If the crabs are weak, take them out after 4 hours according to the current weather.

③ The salty ones can be choked for 6 hours. After taking them out, wrap them separately in fresh-keeping bags and put them directly into the freezer. As long as the ice does not melt and it will not turn black, it will be fine for a year.

Flavored tomato sauce crab

Ingredients: crab, onion, tomato sauce.

Method:

1. Dismember the crab (pass through the process), remove the gills, and rinse them clean.

2. Then dip the crab pieces into the dry powder and fry them in the oil pan. (Note: It must be fully covered with dry powder, otherwise the crab meat will explode as soon as it is put into the oil pan. Keep the oil temperature at 60% and fry over medium heat. The crabs will be cooked easily, so don’t over fry).

3. Then chop the onion into fine pieces, stir-fry in oil until fragrant, add tomato sauce, salt and other seasonings, add the fried crabs, stir-fry evenly and serve.

Fried Hibiscus Crab Minced

Ingredients: 1/2 rice bowl of crab meat (cooked), 8 egg whites (yolks can be used as decorations), 8 to 10 tablespoons of salad oil, green onions 1/2 tablespoon of crumbs, 1/2 teaspoon of pepper, 3/5 teaspoon of salt, a little MSG, 1 teaspoon of wine.

Steps:

1. After steaming the fresh eggs, scoop out the meat 1, wash it with water and oil, pick it up and drain it.

2. Beat the egg whites carefully, add crab meat and ingredient A, and stir evenly.

3. Add oil to the frying pan, heat it up, pour in the crab meat, slowly scoop up the egg juice over medium heat and stir it slightly to make the egg juice coagulate but not hard, until the egg juice is completely coagulated. After rising, it can be served.

Remarks: You can also buy ready-peeled fresh crab meat for steaming, or canned crab meat for cooking.

Crab Fried Rice Cake

Method:

① Clean the swimming crabs, remove the crab caps, gills, and other excess things, chop them into pieces, and use the crab claws It's better to tap it a few times with a knife. Marinate the cut crab pieces with white wine, salt, pepper, and pat into starch.

② Cut green and red peppers into diamond-shaped pieces, cut green onions into sections, slice ginger, mince garlic, and mince chives. Heat the pan and add oil. Add the crab pieces that have been patted with dry starch, fry until they change color, and take them out. Heat the oil again, add onions, ginger, garlic, and chili sauce and stir-fry until fragrant and red.

③Add fried crab pieces, stir-fry and add white wine. Add the rice cake slices, then add a little boiling water or clear soup, add sugar and salt to taste. Add green and red pepper pieces and stir-fry.

④ Stir-fry and add a little sesame oil. Finally, sprinkle with chopped chives and serve.

Golden Bread Crab

Select the sea crab "Lingzi Crab". The meat of this crab is relatively thin, and there is a gap between the shell and the meat, so it is very suitable for eating with bread.

Wrap the crab in the bread, then add cheese and milk to it. After it is cooked, the crab will be fragrant and fragrant. Cut open the crispy bread, and the hot cheese-flavored steam will instantly come out. The crab meat has completely absorbed the aroma of cheese and milk, and the gaps between the shells are filled with sauce. When you bite into it, the sauce penetrates into the crab meat, which is really tempting. The outer bread can also be enjoyed as a staple food, not greasy or greasy.

Baked Red Crab Pot with Martell Vermicelli

Ingredients: crab paste, Martell wine, vermicelli.

Preparation:

Select fresh crabs and prepare them with martell, vermicelli and the chef's special seasoning. After absorbing the aroma of Martell wine, the crab is not only sweet and delicious, but also full of game. This method is also very innovative. The combination of martell and crab is a very bold attempt.

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