Crab boiling method: After cleaning the crabs, put them in a pot filled with boiling water, add a piece of ginger, and cook over high heat. Generally, it takes twenty minutes for weights above half a catty and fifteen minutes for weights below six ounces. Steaming crab method: When the water boils to a boil, place the crab belly up in a steamer, place washed and dried perilla leaves on top, and steam for fifteen to twenty minutes. Dipping ingredients: use one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoons of sugar, mince four sections of ginger and simmer in water for twenty minutes. 1. Secret Crab Ingredients: One crab, four ounces of garlic, chili pepper, sophora salt. Method 1. Clean the crab first and cut it into 4 to 6 pieces. 2. Heat up the oil pan, fry the crabs until golden brown, remove and set aside 3. Put the garlic bait into the oil pan and fry until golden brown, remove and set aside 4. Stir-fry the chili, then put the crab and garlic bait into the pot, add sophora japonica salt and mix well. Quick steps: 1. Sophora salt is a mixture of five-spice powder and salt 2. Crab meat is a very easy-to-cook seafood, so letting the crab pass through the oil pan first can seal the meat juice and prevent it from being lost. But the time should not be too long, otherwise the meat will be too old and the juice will be lost. 2. Crab in Black Bean Sauce Ingredients: One crab, half to one tael of black bean sauce, 2 taels of red pepper, 2 taels of garlic bait, 2 qian of butter. Seasoning: oyster sauce, sugar, appropriate amount of chicken powder. Method: 1. Clean the crab and cut it into six pieces 2. Heat oil in a pan and fry the crabs until golden brown. Drain and set aside. 3. Slice the red pepper, add cream and tempeh and sauté until fragrant, add 10 taels of stock and seasonings and cook for 2 minutes to thicken. 3. Cheese H Crab Ingredients: 1 crab, 2 taels of onion, 1 teaspoon of cream, 10 taels of stock, starting How to make 1 liang to 1 liang and a half: 1. First clean the crab and cut it into six pieces 2. Heat the oil pan, drain the crabs and set aside for later use 3. Dice the onion, add the butter and onion and sauté until fragrant, then add the stock 4. Put the crab into 3, then add cheese and cook for 2 minutes to thicken and mix well. 4. Ingredients for curry flower crab: 2 flower crabs, 1 onion, 1 green onion, 1 piece of ginger, 2 lettuce leaves, 1 diced willow 3, 2 red peppers, appropriate amount of starch Seasonings: a. 1 tsp salt, a little white pepper, 1 tbsp wine b. 2 tsp salt, 1 tbsp sugar, 1 tbsp wine, 2 tbsp curry powder Method: 1. Wash and remove the internal organs of the flower crabs, peel off the crab cover completely, cut the crab belly into large pieces, smash the green onions and ginger and add ingredients A to the flower crabs to marinate; 2. Cut the onions into shreds and slice the willow into slices. Cut the red pepper into small rhombuses, dip the pickled flower crabs in ginger with a little starch powder, fry them in a pan, take them out and set aside; 3. Heat the oil in the pan and sauté the onions until fragrant, then add ingredient b and stir-fry over low heat until the curry aroma develops. , add 1 cup of water and cook together with the crabs, cook until the soup is almost dry and thicken the gravy. 5. Ingredients for crab and rice noodles stew: 1 big crab, 1 handful of glass noodles, 20 grams of white radish, red radish 20 grams of radish, 1 green onion, 1 piece of ginger Seasoning: a. 1/2 tsp salt, 1 tbsp wine, a pinch of white pepper b. 1 tsp salt, sugar, 1 tbsp wine, Shacha sauce Method for 2 tablespoons: 1. Wash and remove the internal organs of the crab, peel off the crab cover completely, cut the crab belly into large pieces, smash the green onion and ginger together with ingredient A and put them into the flower crab to marinate; white and carrot slices, ginger slices , cut the scallions into sections and set aside. 2. Dip the pickled crabs into a little cornstarch, fry them in the oil pan, take them out and set aside. 3. Heat the oil in the pan and sauté the ginger slices and scallions, then add ingredient b, white, carrot slices and 2 Boil a cup of water with the crab to taste, put it into a casserole, add the winter noodles and continue to boil, wait for the winter noodles to boil. 6. Ingredients for ginger and onion crab: 1000 grams of crab, 2.5 grams of salt, 2.5 grams of MSG, 0.1 grams of pepper , 15 grams of cooking wine, 750 grams of peanut oil, 2.5 grams of green onions, 2.5 grams of minced ginger, 2.5 grams of starch, 2.5 grams of balsamic vinegar, and 25 grams of oyster sauce. Method: ① Peel and wash the crabs, cut them into pieces; take a bowl and add clear soup, salt, monosodium glutamate, pepper, green onions, ginger, garlic, starch, sesame oil, and oyster sauce to make a juice and set aside; ② Put the crabs in Heat the oil in the pan and fry it for a while. Leave some oil in the pot, sauté the green onions until fragrant, add crab cooking wine, quickly cover the pot, pour in the prepared juice, stir well and serve.

Spicy Crab Ingredients: Meat Crab Seasoning: green onion, salt, sugar, white wine, dried chili pepper, ginger, cooking wine, vinegar, pepper, chicken essence, cooking oil Method: 1. Put the meat crab in a vessel, add an appropriate amount of white wine, and make the crab drunk Then remove the gills, stomach and intestines and cut them into pieces; 2. Wash the green onions and ginger, cut the green onions into sections and cut the ginger into slices; 3. Put a pot on the fire and add oil. When the oil reaches 30% heat, add Sichuan peppercorns and dried chili peppers and fry them. When it smells spicy, add ginger slices, scallions, crab pieces, cooking wine, vinegar, sugar, and salt, stir-fry evenly, and serve immediately. Features: numb, fragrant and fresh. 8. Steamed Crabs with Ginger Vinegar 200 grams of live crabs (2 pieces) 15 grams of ginger, 5 grams of coriander, half a tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar 1. Wash the live river crabs, tie the crab legs with a rope, and put them in a steamer. Steam over high heat and set aside. 2. Peel off the skin of the young ginger and cut into fine pieces and set aside. 3. Take a small bowl and put soy sauce, rice vinegar, sugar and grated ginger to make a ginger vinegar sauce and set aside. 4. Remove the toes and tails of the cooked crabs, cut them into pieces, stack them neatly in two pots, pour the ginger-vinegar sauce on them, and sprinkle with coriander segments. 9. Black pepper crab ingredients: crab (2 crabs), garlic (2 tablespoons), ginger (2 tablespoons), onion (1 large), bread oil or clear oil, black peppercorns (1 handful) or coarse black pepper Powder, salt. Practice: 1. Wash the crabs, open the cover, remove the gills, and cut into 2 or 4 pieces depending on the size of the crab. 2. Pound the garlic and ginger into puree or mince finely, cut the onion into coarse grains, and pestle the peppercorns into coarse powder. 3. Heat butter or clear oil, add the condiments listed in item 2, sauté until fragrant, then add crabs, appropriate amount of salt, and stir-fry. 4. Add a little water, cover, simmer over slow fire until cooked, then use high heat to evaporate excess water and serve. Note: 1. If you use butter, the cooked crab will smell like butter. If you don't like it, you can use clear oil. 2. The amount of garlic, ginger, and pepper can be increased or decreased according to your own taste.