Two: open the bucket. Open the bucket (lid) by lifting it firmly upward along the lower edge of the crab lid. Set the crab body aside and deal with the yolk in the bucket first. Remove the crab bubble (mouthparts), then put the yellow back into the shell, pour a little ginger vinegar over it, and eat it in one gulp.
Three: Eat the crab yolk. The groove right in the center of the crab body is full of yellow or paste, which you eat with a small spoon. The hard part of the crab yolk has a texture, while the thin part, squeaking into the mouth, the fresh aroma of hairy crabs so slowly melted between the lips and teeth.
Four: Eat the crab body. From the empty groove of the crab belly to break the crab into two halves, with each leg as a handle, along the crab body of the horizontal grid, gently break, the meat in the horizontal grid will be exposed, and then dipped in ginger vinegar to eat on the OK!
5: Eat the legs. Bite the upper end of the thigh, and then break the joints between the thigh and calf, and suck hard, a complete thigh meat will be in the mouth. The rest of the calf is divided into two sections, twisted off at the joints, and biting and smacking from end to end. The eight feet leave one not to eat, as a tool - with the tip of the little feet to pick meat, used smartly, better than a toothpick.
Sixth: tasting chela. The big chela is the crab pincer, because of the complex structure, increasing the difficulty of picking meat, but also increase the pleasure of getting meat. First, break the pincers with your teeth, not too crunchy. This peels the shell away, exposing the meat inside. The extra meat is also carefully picked out with the toe of the remaining foot, picking a little and eating a little.
Please note! There are 4 places on the crab that should not be eaten!
1: Crab intestines- is the tiny thread hidden in the crab yolk.
2: Crab bubbles.
3: Crab heart - hexagonal, hidden in the middle of the crab abdomen in the thickest place of yellow paste, a piece of black membrane coat. It is the coldest and must not be eaten.
4: crab gills and gills under the triangle crab white these are very cold, but also more dirty, can not eat.