Late fall and early winter is the season of green crab harvest, both good and cheap, you can eat a lot.

Selecting crabs: how to pick crabs? Needless to say, the crabs must be fresh, so they must be picked live. The size is fine, but it must be heavy. Because the female crabs have more yellow, so the female is better. If you don't know how to tell the difference between a male and a female, ask someone who has been picking crabs for a while for advice.

How to eat crabs: Crabs can be eaten raw, but you have to marinate them for a few days in wine and some other condiments, so it's not easy to eat them raw. And in case the crab is not fresh, it's no joke. Cooked crabs can be fried, steamed or boiled. Stir-frying is trickier, so most people steam or boil them.

Washing crabs: No matter how you cook them, you have to wash them first. You can put the crabs in the sink and soak them in water for a while first. Then use a brush (you can use an old toothbrush) to brush the mud and sand off the crab. Be sure to be careful not to let the crab bite!

Steaming/boiling crabs: Once you've washed the crabs, it's time to steam/boil them. You have to boil the water first, then put the crabs in the pot.

Mixing the sauce: while steaming/boiling the crabs, you can mix the sauce for dipping the crabs. First, get a piece of fresh ginger. Wash the ginger and cut it into thin julienne strips. Put the shredded ginger in a bowl and pour some vinegar (Zhenjiang balsamic vinegar is the best) into the bowl, followed by some sugar. Mix the juice well with chopsticks/spoon spoon.

After mixing the sauce, you can see if the crab is steamed/boiled. If the green crab turns red, it's almost ready. Eat the crabs: After the crabs have cooled down, you can eat them. First, remove the round cover on the crab, if it is a female, you will see yellow crab yolk in the stomach area. This is the best part of the crab. You will also see some white like brush hairs on the sides near the thighs, that is not edible.

After you eat the crab yolk, you can eat the crab meat. Crab meat is something white like fish meat. It's best to break the crab in half so you can expose the white crab meat. People usually eat the crab legs last because it takes time to eat them and there is not much meat in them. But people still try to finish the legs. Some people find the meat in the legs delicious. Eating crab legs is also a good opportunity to kill time and chat with family and friends. You have to find a way to get the meat out of the crab legs. You can use a clip specially made for crabs to crush the hard shell of the leg, or you can use a toothpick or a fork to get the meat out. Note: Crab shells are hard and crab legs are sharp. Don't break your teeth!

Last step: After eating the crabs, it is best to throw away the shells right away because they are very fishy. The pot in which you steam/boil the crabs must also be thoroughly cleaned. Of course, it's best to wash your hands with soap as well.

Steamed hairy crabs

★Steamed hairy crabs:

★Ingredients

4 hairy crabs

Scallion-1 piece

Ginger-1 piece

Seasoning

Scented oil-1 tsp

Soy sauce-2 tbsp

Shredded vinegar-1 tsp

Sugar-1 tsp

★Methods

1. Tie the crab pincers and legs with a thin rope; wash and chop the green onion and ginger;

2. Mix the minced green onion, minced ginger, balsamic vinegar, sugar, soy sauce and sesame oil into a dipping sauce;

Prepare a plate;

3. Steam the crabs in a steaming pot and then take out the crab, untie the thin rope, and then put the crab on a plate.

Pepper and Salt Stir-Fry Crab

This dish is very suitable for wine. Fresh net crab cut into pieces, with green onions, ginger, cooking wine soaked for a few minutes, drag the powder into the frying pan fried until golden, add tofu, ginger, green onions, salt, soy sauce and other braised flavor can be. The best wine to eat with is yellow wine, and yellow wine is best with Huadiao. You can also pair it with a glass of cold beer to savor the modern flavor of hairy crabs.

Secret Crab

Materials: one crab, four taels of garlic, chili peppers, locust salt

Practice

1. First, clean the crab and cut it into four to six pieces.

2. Fry the crab in a frying pan until golden brown, then remove and set aside.

3. Fry the garlic bait in a frying pan until golden brown, remove and set aside.

4. Stir-fry the chili peppers, then add the crab and garlic bait to the pan, and mix well with locust salt.

Small effort:

1. Sophora salt is a mixture of five-spice powder and salt

2. Crab meat is a fairly easy-to-cook seafood, so by letting the crab go through the frying pan first, you can seal in the meat juices and keep them from being lost. However, the time should not be too long, otherwise, the meat will be too old and the meat juice will be lost instead.

Black Bean Crab

Ingredients: one crab, half a tael to one tael of black bean sauce, 2 tael of red chili pepper, 2 tael of garlic bait, 2 cents of cream

Seasoning: oyster sauce, sugar, chicken powder in moderation

Methods:

1. Handle the crab cleanly and cut it into six pieces.

2. Fry the crab in a frying pan until golden brown.

3. Slice the red chili pepper, add cream and black beans, add 10 taels of stock and seasonings and cook for 2 minutes to thicken the sauce.

Baked Crab with Cheese

Ingredients: one crab, 2 taels of onion, 1 teaspoon of cream, 10 taels of stock, 1 taels to 1.5 taels of cheese

How to do it:

1. First, clean the crab and cut it into six pieces.

2. Heat a frying pan and remove the crab from the oil.

3. Dice the onion and put in the cream and onion together with popping incense, put in the stock.

4. Put the crab into 3, then add the cheese and cook for 2 minutes to thicken the sauce.

Flower Crab Curry

Ingredients: 2 flower crabs, 1 onion, 1 green onion, 1 piece of ginger, 2 slices of lettuce leaves, 1 diced willow, 2 red chili peppers, cornstarch in moderation

Seasonings:

a. 1 tsp salt, a pinch of white pepper powder, 1 tbsp wine

b. 2 tsp salt, 1 tbsp sugar, 1 tbsp wine, 2 tbsp curry powder

How to make:

1. Wash and devein the flower crabs, peel off the crab cover completely, cut the crab belly into large pieces, and marinate the scallions, ginger and a ingredients together in the flower crabs.

2, onion shredded, diced willow sliced, red pepper cut small diamond, ginger marinated flower crab dipped in a little too white powder, into the frying pan deep-fried, remove and spare.

3, frying pan sautéed onion, and then add b material to a small fire to stir fry the curry flavor, to 1 cup of water and crab with a dry burn, burned until the broth is almost dry when thickened thin thickening.

Crab and winter noodle casserole

Ingredients: 1 large sand crab, 1 handful of winter noodle, 20 grams of white radish, 20 grams of carrot, 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, 1 tbsp sugar, 1 tbsp wine, 2 tbsp sriracha sauce

Method:

Practice:

1.

1. Wash the crab and remove the internal organs, peel the crab cover completely, cut the crab belly into large pieces, put the green onion, ginger and a ingredients together into the crab marinade; white, carrot slices, ginger slices, green onion cut into pieces and standby. 2. Dab the marinated crab with a little bit of cornstarch and deep-fry it in the oil pot, take it out and standby.

3. frying pan burst incense ginger, scallion, and then add b ingredients, white, carrot slices and 2 cups of water and crab with the burning flavor, into the casserole, into the winter noodles continue to roll, until the winter noodles can be boiled.

Golden Breaded Crab

Select the sea crab "prismatic crab", the meat of this crab is thin, shell and meat between the space left, very suitable for bread together. The bread is wrapped around the crab and then cheese and milk are added to it. creamy flavor when cooked. When you cut into the crispy bread, it instantly bubbles up with hot, cheese-scented heat. The crab meat completely absorbed the flavor of cheese and milk, and the gap between the shells was filled with sauce, and when you bit into it, the sauce penetrated the crab meat, which was really tempting. The bread on the outside can also be enjoyed as a main course without being oily or greasy.

Pepper and radish crab

According to the Compendium of Materia Medica, crab has the ability to soothe the muscles and vital energy, regulate the stomach and eliminate food, open up the meridians and collaterals, dissipate all the heat, and dissipate the blood stasis, so it's most nourishing to use the fat red crab to make soup. First, add radish to the old chicken soup and simmer for an hour, then add red crab and pepper and cook until the crab is cooked. The radish is infused with the sweetness of the chicken broth, while the pepper is occasionally slightly spicy. All the ingredients complement each other, and the red crab, with its soft paste and thick flesh, pairs perfectly with the radish and pepper to form a vitamin-rich autumn lubricating and wind-relieving old-fire soup, which is perfect for ladies to enjoy during the dry season of autumn winds. A glass of red wine, accompanied by golden meat crabs, is one of life's great pleasures!

Tiger crab two eat

Dahua restaurant owner Guan Zhiquan believes that in order to eat the true flavor of the crab, it is best to wash their hands and eat directly grasping, so as to enjoy the taste of the original freedom. As in the case of fried crab in the typhoon shelter, a richly flavored dish that accompanies wine, it is always tempting to eat it all in one sitting. The tiger crab is deep-fried in oil, then stir-fried with garlic, pepper and edamame in a potpourri of flavors, making it a historic dish that has been passed down from Hong Kong, and is best paired with white wine.

Imian noodles with crab roe

The tiger crab roe, with its sweet and savory oil, is filled with imian noodles cooked in crab broth, as if uncovering a mussel to find a dazzling pearl. The unique aroma of the crab roe wraps around the noodles, and the addition of sprouts makes them sweet and refreshing to the palate. The portion of I-myeon is just right according to the size of the crab cap, and it is absolutely low-fat and low-oil, so ladies who are greedy for beauty can enjoy it to their heart's content.

Steamed Red Crab with Hua Diao Wine

Made with aged Hua Diao Wine, the steamed red crab can neutralize the coldness of the crab meat without masking the sweetness of the crab. When served, the aroma of Hua Diao wine drives the rich meat flavor to spread in the air, with a very strong wine flavor without the bitter taste of wine, making people mouth-watering. Red crabs padded with eggs steamed together, the golden juice in the dish to let the red crabs infiltrated, as if with the inherent proportionality. Chewing on the down-to-earth red crab, the flavor of aged red wine inadvertently wafts between the lips and teeth.

Baked Red Crab Casserole with Vermicelli in Martell

Fresh pasty crabs are used in the casserole, which is refined with Martell, vermicelli and the chef's special seasoning. The crab is not only sweet and tasty, but also full of wild flavor after absorbing the wine flavor of the Martell. This is also a very innovative dish, and the pairing of satay and crab is a very bold experiment.

Steamed Hibiscus Crab Mushroom

Required Ingredients: 1/2 bowl of cooked crab meat, 8 egg whites (yolks can be used as garnish), 8-10 tbsp of oil, 1/2 tbsp of chopped green onion, 1/2 tsp of pepper, 3/5 tsp of salt, a pinch of monosodium glutamate (MSG), and 1 tsp of wine

Preparations

1: Steam the eggs and then pull out the meat 1, rinse it well with water. Strain and dry the meat.

2. Beat egg white carefully, add crab meat and Ingredient A, mix well.

3, frying pan into the oil, add until warm, pour in the crab meat, with medium heat slowly shoveling up the egg sauce and turn slightly, so that the egg sauce is not hard, until the egg sauce is all condensed can be served.

Note: You can also buy freshly peeled crab meat for steaming or canned crab meat.

Crab with Garlic and Black Bean Paste

Ingredients: 500g crab [11/8lb/13tbsp], 2 tablespoons Lee Kum Kee Ginger Paste, 1/2 teaspoon Lee Kum Kee Garlic Paste, finely minced ginger, 11/2 tablespoons cornstarch, 1/2 teaspoon pepper, 1 tablespoon sugar, 1/4 cup (60ml) water, 1 teaspoon cornstarch, 2 tablespoons water

Preparation:

Methods:

Wash and clean the crab. >1. Wash the crab, drain the water, dip in cornstarch, soak in oil until half-cooked, drain the oil and set aside.

2. Stir in 2 tablespoons of oil and sauté the ginger, garlic and segments.

3. Add the crab and seasonings and stir-fry for 8 minutes.

4. Add the gravy and cook until the sauce thickens.

Crab with orange

Traditional dish of Hangzhou, Zhejiang Province. Created in the Southern Song Dynasty, it has been handed down to the present day. Crabmeat and crab meat as the main ingredients stir-fried and set into the orange steamed and made. The dish is colorful and beautiful, orange and crab fat, unique flavor, aftertaste mellow and strong.

Raw materials: 200 grams of net crab paste meat, 2 eggs, 10 fresh oranges, pork fat, net water chestnuts 25 grams of refined salt 3 grams of white wine, 5 grams of ginger, monosodium glutamate (MSG) 2 grams of pepper 1 gram

Methods:

1. Each fresh orange in the upper quarter of a piece of the top cut off, top to stay in use, will be dug out of the orange flesh, leaving part of the orange flesh, ginger minced;

2. pork fat blanch, cut top, net water chestnut cut into small dices, crab meat, fat dices, water chestnut dices plus egg liquid, ginger, pepper, salt, monosodium glutamate, white wine, mix well, divided into 10 parts into the fresh orange, will be the original truncated orange slices cover the top;

3. sauce Niang good orange on a plate, steamed for 30 minutes to remove.

Steamed crabs with flower carving

Main ingredient: 1 crab, 50 grams of flower carving wine, 1.75 grams of sugar, 1.75 grams of monosodium glutamate (MSG), 1 gram of salt, 5 grams of chicken oil, 2 slices of ginger

Accessory ingredient: 1 dried red bell pepper, 2 green onions, a few leaves of coriander.

Practice: clean the green crab, put all the ingredients, steam over high heat for 10 minutes to plate. Cut the green onion, dry red pepper cut into sections, green onion threaded in the red pepper section, put the cilantro leaves on the ready.

Warm tips:

This is a both class and almost no cooking skills of the dish, just pay attention to do not overcooked, crab meat is really old is a very defeat the food pleasure of a thing. The key to this dish is the Huadiao wine, the authentic Shaoxing Huadiao's aroma can best set off the tenderness of the crab, of course, if you're willing to use this artistic champagne instead of Huadiao, you will have a different harvest. Chicken oil is used here for its fresh flavor, but if you're looking for a different oil, peanut oil is recommended.

Fried sea crabs

Raw materials

Main ingredient: 1 kilogram of pike crabs.

Seasoning Vegetable oil 900 grams (consumed about 100 grams), 10 grams of sesame oil, 4 grams of salt, 15 grams of cooking wine, 8 grams of ginger, 100 grams of rice vinegar, 50 grams of dry starch

Making process

(1) remove the umbilical cord of the sea crab, the hard cover, the gills and the tip of the claw, cut in half by a vertical knife, and then chopped into 8 pieces along the root of the legs of the crab, and then marinated in cooking wine and salt for 10 minutes

(2) frying spoon on a high flame, the vegetable oil to 90% heat, the sea crab legs dipped in dry starch into the oil and fried until golden brown when removed, the oil control into the dish.

(3) rice vinegar, sesame oil into 2 bowls, minced ginger in 2 dishes, with the crab on the table can be.

Spicy meat crab

Materials: (two people) 500 grams of fresh meat crab, a pepper crushed 10 grams, 15 grams of chili oil, 5 grams of coriander, three or four small red chili peppers, 10 grams of salt, 5 grams of ginger, 5 grams of sugar, 10 grams of cooking wine, 5 grams of cooked sesame seeds (two people), 5 grams of Tsi Powder

Practice:

1. First, use the brush to clean the meat crab and remove the Remove the legs and pincers of the meat crabs, and break open the crab shells, paying attention to the end of the crab that has no pincers toward the end that has large pincers. After breaking the shell, wash the dirty part of the cavity, then cut the crab body into four pieces with a knife, and pat the crab pincers, and put all of the above into a plate.

2. Cut the small chili into small pieces, coriander cut into pieces, ginger clean and cut into pieces, and then sprinkle with cooking wine and salt in the meat crab plate, put into the steamer for 8 minutes, turn off the fire.

3. In a separate wok, add chili oil, crushed peppercorns, and another small chili pepper flakes, and stir-fry over a slow flame to extract the aroma, then pour the steamed crabs and the steamed broth into the wok, stir-fry for 4 minutes, thicken the sauce with a thickener, and sprinkle with sesame seeds. After serving, use chopsticks to arrange the crabs back into their original shape and sprinkle with coriander for a nice red and green look.

Remarks:

Crab should be lively and heavy, but if it is a meat crab with a big pincer and a thick shell, it is not necessarily a good deal, so it is better to have a fat body. When you break the crab shell, be careful to get your hands, shoot the crab pincer is not too broken, slightly broken can be.

Chili crab

Materials: 600 grams of crab, 2 green and red peppers, 3 finger peppers, 1 tablespoon of ginger, 1 teaspoon of minced garlic

Seasoning: soy sauce, fish sauce, 1 teaspoon each of salt, ? teaspoon of sesame oil, a little pepper, ? cup of water; gravy ingredients: half a teaspoon of corn starch, 2 tablespoons of water

Methods

1) Wash the crab, chopped into 4 to 6 pieces, the crab cover remains in place, and the crab will not be damaged, so it is not necessary for the crab to be damaged. Keep the crab cover in its original shape. Dice green and red bell peppers.

②Burn the oil to a large boil. Puff the crab pieces with a little corn starch, put them down to soak in the oil, and then remove them to drain the oil.

3 oil 2 tablespoons burst incense ginger, garlic, finger peppers, and green and red pepper, crab back to the wok pocket, add seasonings to boil, buried thickening can be served on the plate.

Remarks

Chili pepper is rich in vitamins, can drive away cold and dampness and invigorate the spirit, in addition to being a dish, can also be used to accompany the dish to add beauty.

Spicy fried crab:

Raw materials: live meat crab, dried chili pepper, pepper, ginger, garlic, scallion, salt, pepper, cooking wine, dry fine starch, seafood sauce, water starch Fen, chicken essence, sesame oil, pepper oil, chili oil, refined oil, fresh soup

Production process:

1. Live meat crab from the umbilicus to take the shell, remove the clean viscera and gill lobes, slaughtered to remove the tip of the leg and the shell edge. Shell edge, wash, chop the crab into eight pieces, add appropriate amount of refined salt, cooking wine and mix well.

2. pot on a high flame, burn refined oil to fifty percent oil temperature, and then the crab chopping mouth sticky wrapped in dry fine starch, into the frying pan into the immersion frying until cooked (crab shells at the same time ripe).

3. pot of oil, burned to 40% oil temperature, into the dried chili pepper section, pepper stir-fry, mixed into the soup, slightly burned for a moment, and then under the ginger, onion, garlic, crab, and finally into the salt, cooking wine, seafood sauce, chicken broth burned for about 2 minutes, water starch to collect a thin thickening, and finally add sesame oil, chili oil, chili oil, pepper, and then turn well can be plate.

Flavor characteristics: red color, fresh and spicy, taste thick.

Baisha red crab:

〖Main ingredient〗red crab

〖Subsidiary〗spring onion and dried chili pepper

〖Seasoning〗salt, monosodium glutamate (MSG), chicken essence, yellow wine and cornstarch

〖Means>

1.Wash and cut the 2 red crabs into small pieces, blanch them, and then marinade them in salt, MSG, chicken essence and yellow wine.

2. Start a frying pan, burn to 60% heat, first crab shells into the frying pan, and then the marinated red crab pieces patted on the starch into the frying pan, frying golden brown and then fish out.

3. Put green onion and dried chili pepper into the pan and stir-fry, pour in the fried salt and fried crab pieces, stir-fry for a few moments before serving.

[Characteristic〗Red and white color is suitable, as if the crab walks in the white sand, and the taste is extra crispy.