1. Lift the crab shell. According to your own tastes and preferences, choose male/female crabs, take out the cooked crabs, dry them, and break their shells by hand. Tip: Note that in order to break the crab shell conveniently, you should break your thumb and forefinger from the bottom of the crab shell.

2. go to the crab navel. Turn the crab over and break off the crab's navel, because the intestines in the crab's navel are all dirty things and can't be eaten, even if there is some yellow in the crab's navel of the female crab, if it is not handled properly, it is not recommended to eat.

3. Eat crab roe/cream. Female crabs eat yellow, and male crabs eat yellow; After the crab shell is lifted, remove the crab stomach from the crab cover, then take the crab yolk/paste from the crab cover with a spoon and dip it in vinegar and shredded ginger. Of course, if you eat well, you can suck a layer of crab yellow/cream wrapped outside the crab's stomach. Tip: Don't eat the black crab clothes in the crab cover for those who are cold.

4. Eat crabs. Break the crab body with both hands, suck the crab yellow/paste on the cross section of the crab body, then grab the root of the crab leg with your fingers and tear off the crab body along the texture of the crab body, dip it in vinegar and ginger, or pick the meat from the crab body with a toothpick.

5. Crab-eating legs. After eating the crab, you can eat the crab legs, which mainly eat its thighs. You can break off the crab legs, bite off both ends, and suck them skillfully, so that the whole crab thigh can be sucked out. If you don't eat enough, you can cut off the crab leg shell once with scissors and pick the crab leg meat.

6. Eat crab scissors. The most formidable crab is the crab horn scissors, so leave it to the last one to eat it. The crab scissors are broken into three sections by hand according to their joints. In the largest part, there is a crab scissors that can be moved and forcibly broken, and then the crab shells are cut with scissors to pick out the meat, and then the meat in the other joints is picked out in turn.

Second, the four parts of hairy crabs can't be eaten.

First, the crab's stomach: the triangular bag hidden in the crab yolk at the front edge of the hairy crab's back shell, open the crab shell, dig out the crab yolk with a spoon, and gently suck the crab yolk wrapped on it. The triangular bag inside is the crab's stomach. Remember to throw it away.

Second, crab gills: Everyone should know this. The respiratory organs of Xinghua hairy crabs are located on the front and back sides of the head and chest, below the head and chest armor gills, such as two rows of soft things like eyebrows, commonly known as crab eyebrows. Crab gills are often full of dirt, and they are often parasitic with a large number of pathogenic microorganisms.

Third, the crab heart: the heart of the hairy crab is located in the center of the head and chest. It is a hexagonal cyst, commonly known as the "hexagonal worm", which is what we often call the hexagonal plate. It is cold and should not be eaten. The white corneas located at the back of the head and chest are tasteless and need to be removed.

4. Crab intestine: Crab intestine is located at the last end of the head and chest. It is a black line from the crab stomach to the crab navel. One section is embedded in the crab yolk, and the other side runs through the abdominal wall of the crab navel. The dirt inside should be carefully removed. The crab intestines are black, and the lid under the belly is here, and this part is generally not eaten.

Now remove all the four parts that these hairy crabs can't eat, and you can safely and boldly enjoy the delicious crab. One more reminder: Salmonella is often found in hairy crabs, so it must be thoroughly heated before eating. Moreover, dead crabs, raw crabs and cold crabs must not be eaten!

Third, the delicious recipes of steamed crabs are released.

Recipe 1. Steamed crabs with yellow wine

Ingredients: 6 crabs

Seasoning: yellow rice wine, scallop sauce, ginger, vinegar, sugar, sesame oil and cotton thread.

Practice: 1. Prepare crabs; 2. Soak the crabs in clear water, and then wash them with a brush; 3. Prepare cotton thread and bind crabs; 4. All tied up; 5. Put half a bowl of yellow rice wine in the pot, add some water and ginger slices, and put them in the steamer; 6. Put the crab on the steamer with the bottom of the crab facing up and fire; 7. Steam in water 10 minutes, turn off the fire and stew for 3 minutes; 8. Take out the cut cotton thread and set the plate; 9. Use scallop sauce, Jiang Mo, vinegar, sugar, sesame oil and other favorite seasonings to make dipping sauce, and you can eat it.

Recipe 2: Steamed Crab with Ancient Glutinous Rice

Ingredients: crab150g, glutinous rice 400g and soup 800g.

Seasoning: 2g of salt, 0g of cooking wine10g, 5g of green onion.

Practice: 1. Clean crabs and soak them in salt water for 2 minutes; 2. Wash the onion and cut it into fine powder; 3. Wash the glutinous rice, drain the water, and soak it in the soup cooked with old hen and ham for one hour; 4. Put the glutinous rice together with the crab in the plate, steam it in a steamer for 20 minutes with slow fire, take it out, and sprinkle with chopped green onion. The delicacy of crab meat and crab juice permeates into glutinous rice, which is full of flavor.

Recipe 3, steamed crab with pumpkin bacon

Ingredients: pumpkin 300g, swimming crab 1 each, and salted pork belly 60g.

Seasoning: ginger and shallots, cooking wine, steamed fish and soy sauce, and edible oil.

Practice: 1, peel the pumpkin and remove the pulp, cut it into pumpkin slices with a length of 10 cm and a thickness of 6-7 mm, put the pumpkin slices in a clockwise or counterclockwise direction, put them in a flower-like shape, cut the bacon into thin slices of about 2 mm, and lay them on the pumpkin; 2. After washing the crab, uncover the crab cover, remove the crab gills, chop off the crab pliers and crack them with the back of a knife, and cut the crab body into pieces for later use; 3. Arrange the crab pieces neatly on the bacon, put some shredded ginger in the middle, pour a tablespoon of cooking wine on the crab cover, put the crab in after the boiler is boiled, steam on high fire for about 12 minutes, and turn off the fire for 5 minutes; 4. After taking it out, sprinkle a handful of chopped green onion, add a spoonful of steamed fish and soy sauce, heat the cooking oil and pour it evenly on the crab. After the fragrance is stimulated, it can be eaten.

Fourth, tips for buying hairy crabs in autumn

The Mid-Autumn Festival has just passed, but it is the best time to eat hairy crabs for many people who like to eat delicious food. So how can we buy good hairy crabs? Here are some selected common sense for your reference.

Choose a reliable merchant

It is very important to choose reliable merchants to buy hairy crabs. Some on the market and Taobao are too cheap, of unknown origin or have earthy taste, which is likely to have quality problems.

Fresh, buy live.

Hairy crabs are advised to buy live ones because histidine in dead crabs will decompose to produce histamine, which is a toxic substance. The longer the crab dies, the more histamine will be accumulated and the stronger the toxin will be. Even if the crab is cooked, this toxin will not be easily destroyed. Therefore, don't eat dead crabs, don't be greedy for cheap, and be sure to steam them thoroughly before eating.

When choosing crabs, you should "look around"

Hairy crabs have four characteristics: green back, yellow hair, golden claws and white belly.

At first glance, crab shells are bright, shiny and dark green, generally thick and solid; Second, look at the navel, protruding, generally full of fat and fat cream, concave, and most of them are short of fat. Third, look at the crab's feet, the feet are strong, and the "foot hair" on the crab's feet is overgrown, and they are generally old and healthy; Fourth, look at the vitality, turn the crab over, and you can quickly turn it back with a crab foot bomb.

Lake crab and pond crabs should be distinguished.

When people go to buy hairy crabs, they must first learn to distinguish between lake crab and pond crabs. Because the lake is clear, the bottom of the lake is clean, and there is little silt, the crab belly in lake crab is ivory white, which smells like mud. If you are a hairy crab raised in a pond, the muddy smell will be particularly heavy, and when you smell it near the navel, there will be a pungent smell.