Because the king crab is covered with thorns, it is easy to stab its hands during disassembly, so we suggest wearing rubber gloves first!
The king crab (this is only raw frozen, and the cooked frozen crab is disassembled in the same way, but the cooking time will be different):
2. Thaw the frozen king crab and spread the crab legs.
3. Turn the king crab belly up, cut off the crab legs one by one, and pay attention to the thorns on it!
4. The crab legs have been cut.
5. Then cut all the crab legs from the joints.
6. Reduce the thorns on the crab legs in turn, so that you don't prick your mouth when you eat.
7. Cut both sides of the crab leg to taste good.
8. Pick out the six thighs of the crab, leaving only half of the crab shell. This part is steamed with garlic vermicelli (because the king crab is a stone crab, not a crab, so it has only six legs. In fact, its other two legs have degenerated and shrunk into the crab shell. You can see it when you untie the crab shell for a while. )
9. Other leg parts are used to make fried crabs with scallion and ginger.
10. Now clean up the crab body, break it like this, and use scissors to remove the meat under the shell, so that the crab shell can be easily removed.
1 1. Remove the cheeks on both sides, and the black place is the crab's mouth and stomach.
12. Cut the crab in half and cut each side into 4 pieces according to the texture. Cut the scorpion tail, remove the black crab intestines in the middle, and expose the full crab paste. (All the king crabs you can buy are male crabs, and it is almost impossible to buy female crabs, because in order to maintain the ecological balance, they will be sorted when they are caught, and both the young crabs and the female crabs are put back into the sea, so only the crab paste has no crab roe). This part has crab paste, and of course it needs to be steamed ~
13. Now start to prepare the auxiliary materials, garlic and 2 peppers, and friends who don't like spicy food can leave the peppers.
14. Add some salt to the pan with the oil, and the garlic will be slightly yellow in the middle fire, but not too big. If it is too big, the garlic will be fried.
15. Beat the eggs, add double cold water and a little salt, and pour the crab shells.
16. Soak the vermicelli in cold water, cut it short with scissors, and put it into a garlic oil bowl and mix well, so that the steamed vermicelli will not stick together. Spread the mixed vermicelli on the bottom of the plate, then put the crab thighs. I can cut each one in half or not. Finally, add some steamed fish and soy sauce to the remaining garlic in the bowl and pour it on the crab meat. Boil the water and steam it with the crab shell, 15 minutes.
17. When steaming crabs, stir-fry crab legs and fry them for about 30 seconds first, so as to prevent the crab meat from loosening.
18. Cut the onion, ginger, garlic and pepper. Similarly, don't put pepper if you don't like spicy food.
19. Heat the oil, pour in the auxiliary materials, stir-fry the flavor, pour in the crab legs, pour in the steamed fish and soy sauce, stir-fry for 2 minutes, and then serve.
20. Fried crab legs with onion and ginger.
2 1. Steamed garlic vermicelli. The vermicelli absorbs crab juice, which is delicious.
22. Steamed crab. Feel the sweet crab meat without any dip.
23. Steamed eggs with crab shells. Drop oil on the pan and sprinkle with chopped green onion. The eggs absorb the fresh fragrance of crab shells and have a unique flavor.
24. A crab with a table of dishes is not very luxurious ~ ~ hahaha. In fact, there are many ways, such as taking out some crab meat to make crab porridge. In short, such a big crab is enjoyable to eat ~ ~