Crab Recipes

Raw Rolled Crab Congee

Practice:

1, clean the surface of the crab with a brush and open the shell.

2, remove the 4 parts of crab gills, crab intestines, crab stomach and crab heart.

3, cut the cleaned crab into small pieces.

4, the rice (preferably pearl rice, cooked out of the porridge viscous aroma) into the pot to wash clean and cook into a thick porridge.

5, put the cleaned crab and ginger and scallion.

6, cook for 10 minutes and then open the pot and add salt to taste.

7, continue to change to low heat and cook for 5 minutes out of the pot and sprinkle with chopped green onion can be served.

Salt baked crab

Raw materials: crab 3, coarse salt 1000 grams, anise appropriate amount, pepper appropriate amount, the right amount of incense, the right amount of wine, green onion appropriate amount, ginger appropriate amount.

Practice:

1, crab wash, dry water.

2, put shredded green onion, ginger, cooking wine, marinate for 30 minutes. (Wine can be replaced with high white wine, Huadiao wine, do not like the flavor of the scallions can be omitted, ginger do not save)

3, marinated crab, remove, with kitchen paper to absorb the water. (Absorb the water, otherwise the water is large, get melted salt, it is salty)

4, coarse grain salt, put pepper, star anise, sesame leaves, mix well.

5, open the rice cooker pot rice program, work until the salt is hot. (Casserole rice program bottom heat, a program has about 45 minutes, a program can be)

6, wipe dry water crab into the pot.

7. Bury the crabs with the burning hot salt.

8, boiled rice program is completed, the crabs are turning red, cooked, remove, wipe clean the salt particles on the body can be.

Salt Baked Crab:

Practice:

1, hairy crabs washed and tied, with kitchen paper to dry the surface water.

2, a long strip of slightly wide tinfoil, put the hairy crabs, back sprinkle a small amount of salt (coarse grain sea salt is best, common salt is also good) Wrapped up, do not seal on both sides, and do not let the crab's body is exposed.

3, preheat the oven at 220 degrees for 5 minutes, put the tinfoil wrapped crabs, bake for 40 to 50 minutes (depending on the size of the crab to decide to take into account the different ovens are actually different, in any case, you can remove the tinfoil to look at the crabs, all red on the cooked).

4. When the crab is cooked, remove the tinfoil and bake for another 5 minutes to dry out the remaining moisture on the surface, then remove from the oven! (Before eating, please brush off the surface of the salt particles, in addition to salt baked crab without any dipping sauce)

Red Paste Choking Crab

Practice:

1, pike crabs choose to have red paste.

2, the whole crab smeared with salt and cooking wine and ginger, or soaked in salt water with cooking wine and ginger.

3, marinated overnight can be served.

*This method if the marinade after the oil pan, burned to 60% heat, the first crab shells into the frying pan, and then the marinated red crab patted on the starch into the frying pan, frying the yellow fish out, and then put the green onions and dried chili pepper into the pan to stir-fry incense, pouring into the salt has been fried and fried crab pieces, stir-frying for a few moments, it is the red and white is appropriate, the taste of the exceptionally crunchy and aromatic white sand red crabs.