Steamed crabs are very easy to do, and the good steamed crabs have a delicious flavor and aroma, so people can't help but drool. Here we introduce you to three different ways of steaming crabs, for friends as a reference. And tell you how to do steamed crabs taste the most delicious.　Steamed crab a: crab, cooking wine, ginger, soy sauce 2, sugar, chicken essence, sesame oil, balsamic vinegar each appropriate amount. The crabs will be cleaned with clean water, put in the container; add water in the steamer, put a little ginger, scallion in the water (with this water steaming is conducive to deodorization), the water boiled into the container with the crab. Steam the crabs in a cage over a fire for 15 to 20 minutes until the shells are bright red and the crab meat is ripe, then remove.　　Steamed crabs two: a package of crab king noodles, boiling water scalding, fish up and spread on the bottom of the plate standby. Wash and chop the crabs. Spread the chopped crabs on the king crab noodle, which can be spread like a crab. Scatter with pre-cut minced garlic, ginger, red pepper, and then evenly scattered with chicken essence. When the water boils, let it steam for about 15 minutes. Sprinkle with green onion and drizzle with hot oil. Out of the pot, serving, open to eat.　　Steamed crab three: 1000 grams of crab, 15 grams of yellow wine, 30 grams of ginger soy sauce 20 grams of sugar, monosodium glutamate, a little bit of each, 15 grams of sesame oil, 50 grams of balsamic vinegar. Clean the crabs with clean water and put them in a container; put the ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, yellow wine and sesame oil and stir. Take another small bowl, put the vinegar to be used; put the crab on the cage, steam with fire for 15 to 20 minutes, until the crab shell is bright red, crab meat is ripe, take out. Serve with oil seasoning and vinegar.