There are also many kinds of crabs, such as flower crabs, meat crabs, cream crabs, hairy crabs, bread crabs, heavy-skinned crabs, wild crabs, rare crabs, etc. Most of them belong to live crabs except Alaskan emperor crabs, which may be chilled. It is easy to distinguish male crabs from female crabs, and the belly cover of male crabs is sharp; Female crabs are round and easy to identify. The best season to taste crabs is in the middle of October of the lunar calendar. Both males and females are rich in seminal vesicles and yolk. In addition to their own crab oil, the meat quality should be firm and solid, and the meat quality will not feel mushy after cooking. When buying, pay attention to whether the crabs are bared their teeth and their eyes are shining, and the dead crabs are easy to rot and breed bacteria.
Alaska crab
Main producing areas: North America, Pacific Ocean, deep sea of Japan.
Edible season: September to 1 1 month.
Seafood features: the weight can reach 5 to 10 pounds, the claws are long and the meat is thick. At present, it is popular to eat it frozen after steaming, and the meat is delicious.
Heavy-skinned crab
Main producing areas: Pearl River Estuary, Shantou and Shanwei.
Eating season: May to July in the lunar calendar.
Seafood features: it is a BB crab of blue crab. When its old shell has not retreated and its new shell has not grown, the blue crab wrapped in a soft and hard shell is called a heavy-skinned crab. From May to July in the lunar calendar, the heavy-skinned crab is changing its shell for the second time. The cream in the body is tender and tender, about 6 times, and it is delicious when steamed with salt.
hairy crab
Main producing areas: Jiangsu area, Yangcheng Lake and Taihu Lake.
Edible season: the lunar calendar will be listed from June to October.
Seafood features: it belongs to fresh water cream crab, and its cream is sweet, fragrant, sticky and soft, which is different from the thick and precious texture of butter crab. The so-called September round navel and October tip means that September is the best time to eat female crabs, and October is the time when male crabs are delicious. The authentic big gate crabs are golden in color, and the thickness of tunnel hands is better when picking them. Therefore, crabs are colder. Steamed with perilla leaves, we should Shaoxing wine when eating, and it is better to use tea to relieve cold after eating.
green crab
Main producing areas: Indonesia, Thailand and China Shantou, Shanwei, Pearl River Estuary and other areas where salt and fresh water meet.
Edible season: four seasons supply, and May and June of the lunar calendar are the spawning seasons, which are relatively fat.
Seafood features: that is, the female crab in the blue crab is full of fleshy paste. When picking crabs, you can look at them in light or light. For example, every corner of the shell is shaded and circled in black, which is the best product with more cream, so it is called the corner crab. To taste the original flavor of crab paste, it can be steamed, which is completely different from the flavor of chives or Beijing sauce.
White crab
Main producing areas: Shantou, Huiyang and Zhanjiang
Edible season: 10 to March of next year.
Seafood features: the shell color is light, light green, but not white. The advantage is that the meat is rich and fresh and sweet. Many restaurants use meat to cook or make soup. The female crab paste is full of meat and fat, which is more suitable for eating. Because crab meat is sweet, it is delicious to simply steam eggs.
Young crab
Main producing area: It is often found at the junction of salt and fresh water along Doumen and Liufushan.
Eating season: around Mid-Autumn Festival to around November of the lunar calendar.
Seafood features: the young blue crab, which is about three months old and has never laid eggs, has a light color and a small belly. After each molting, its body grows a little, usually four times. Although the young is fine, it tastes fresh and strong regardless of the meat and paste because it is covered with ointment.
Canadian snow crab
Origin: Canada
Edible season: September to 1 1 month.
Seafood features: slender limbs, like spiders. Can be cooked and quickly frozen as a cold dish.
Garfield crab
Origin: Australia
Eating season: August to March of the following year.
Seafood features: born in the pollution-free coral reef waters, it is very thin-shelled, fat and fleshy, and its eating method is similar to that of lobster. The soup or cheese is the most delicious.
Flower crab (red crab)
Main producing areas: mainly from Shanwei, Shantou, Zhanjiang and Yangjiang.
Edible season: it should be made all year round.
Seafood features: the shell is light red or blood red, so it is also called red crab; There are six spines in the frontal angle. Because it is produced all year round, it is a crab species with stable supply, and its meat is fresh and sweet. Choose males when purchasing, and the meat weighing about 1 kg is rich. Chaozhou cuisine is often used as frozen crab.
Three-point crab
Main producing areas: East China Sea, South China Sea and Zhejiang coast.
Edible season: November to December of the lunar calendar.
Seafood features: the brackish water crab is named after its obvious three dots. This crab is salty and delicious, but it is not fragrant enough. Generally, female crab paste is rich in quality. After steaming, its color is bright red and its taste is smooth and soft, which is better than that of male crab.
Meat crab (blue crab)
Main producing areas: Indonesia, Thailand, China and other places.
Edible season: it is available all year round, with March-April and July-September being the best.
Seafood features: Meat crab refers to the male crab in the blue crab, also known as Hongxun, with smooth and sweet meat and a faint scent. Rich in protein, the calories are higher than those of ordinary fish and shrimp. The cooking method is as delicious as ginger and scallion or steamed.
Seafood-lobster
Although lobsters are called shrimps, they are different from real shrimps. Lobsters have two main parts. The upper body is covered with a hard and spiny shell, and the head and chest are there; The lower body has a short abdomen and a big fan tail, and it is also covered with a carapace, which can protect itself from being swallowed by the eater. During the growth process, the lobster will periodically shed its shell, and the mature lobster can grow to about 2 feet long.
Black and white lobster
Main producing areas: East Asia, Taiwan Province Strait and South China.
Edible season: summer should be made.
Seafood features: the whole body is dark green with black and white stripes, also known as cedar dragon. The meat is white and crystal clear, sweet and crisp, and tastes good. Although it is not as good as Qinglong, it does not retreat to Hualong, so sliced sashimi is the most original, and it is not bad to simply bake it in soup.
Green lobster
Main producing areas: Mirs Bay, Saigon and tung ping chau; Sri Lanka, South Asian waters
Edible season: available all year round, made in June and July of the lunar calendar.
Seafood features: the whole body is turquoise, which is easy to distinguish. Most of the common products in local markets are Benlumbricus, while others are from Sri Lanka, South Asia and other places. Each green dragon is about 1 kg, which is thinner than Australian dragon, but more than twice as expensive. It is better than other lobsters because of its thin shell, cool and sweet meat and fragrant taste. The mother shrimp is particularly creamy, and the fine variety should be steamed with garlic.
Shanlobster
Main producing areas: Philippine, Malaysian, Indonesian, Taiwan Province, South China Sea.
Eating season: available all year round.
Seafood features: the meat is white and crystal clear, sweet and crisp, suitable for soup baking or steamed with garlic, and delicious as lobster sashimi.
Flower lobster
Main producing areas: Hong Kong, Indonesia, Vietnam and South Asia.
Eating season: available all year round.
Seafood features: the head and breastplate have colored patterns on the front and back, and they are large in size, each weighing only 5-7 kg. Lobster heads with black bean pepper, lobster balls soaked in oil in the flesh, and lobster soup cooked at the tail. Generally, the price of the head is on the high side in the old age, because it is said that the business of eating flowers and dragons will be prosperous in the New Year, and the dragons will be fierce.
Australian lobster
Origin: Australia
Eating season: available all year round.
Seafood features: The immature Australian lobster, which is bright red all over, weighs more than 1 kg on average, and its meat is solid, crisp and sweet. Although its taste is not as good as that of local dragons, it is also used in most restaurants in Hong Kong because of its stable supply and lower price. Whether it's Chinese soup, baked cheese, Japanese teppanyaki or sashimi.