Cold waters. The king crab is known as the "king of crabs" because of its huge size. The king crab is precious in its meat, fresh and fat crab feet, tender taste with a sense of detail, sweet taste really call people back. Crab meat is high in protein, low in fat and calories, contains a variety of minerals and is rich in unsaturated fatty acids, making it a top source of protein.
The green crab is a delicious and nutritious crab that is also a tonic and strengthens the body. Especially when the female crab is about to get pregnant, her body will produce red or yellow paste, which is called "paste crab" in southern China, and is known as "sea ginseng". Green crabs are abundant in the warm shallow sea, mainly distributed in the coastal areas of Zhejiang, Guangdong, Guangxi, Fujian and Taiwan, especially in Jiangsu and Zhejiang. Nutritional analysis of green crab is rich in protein and trace elements, the body has a very good nourishing effect.
Bread crab is considered the most affinity in the crab family, flat fat body, often residing in the deep sea water temperature of 11 ℃. It walks idly and calmly, and likes to stay in one place, hoarding crab paste, so it is also called sleeping crab, looking at it can not help but yawn. The chef says it is the only crab that doesn't need to be pinched because it moves slowly and is not aggressive at all. It is said that this crab has the largest amount of paste in the world, and its paste is so rich that it seals the entire crab lid, giving it a unique flavor, though not too strong. The meat of the breaded crab is a fine white filament with a salty taste of seawater, making it refreshing to eat in an empty mouth, and the crab paste has the texture of ice-cream, which is quite fluffy and smooth.
Tiger crabs were originally called "coffee crabs", also known as "toffee crabs", most of which are produced in the Philippine waters, and also in certain waters in southeastern China, because of the texture and color of the crab cover resembles the tiger's skin pattern, which is why it has been nicknamed as such. Its meat is full and tasty, and the way it is eaten is similar to that of lobster, which is most delicious when cooked in soup or with cheese, and is a common seafood ingredient for banquets in Taiwan.
Peng Yue, a chela big and a chela small, to the big chelae fight small chelae food. I said that although Peng Yue crab is small, salt wine drunk, different from the regular crab. The crab is called white jade crab, because after the salt wine drunk, the crab ark white as jade, and fresh and delicious, for the "next meal" in the top quality.
The seed crab is produced in the sea of Japan, Vladivostok, Russia, and the Gulf of Korea, etc. It usually lives below 1,000 meters, and the adult seed crab is usually more than 0.2 kilograms. The roe crab has a soft shell and produces delicious roe with a sweet taste. Seed crabs are particularly easy and king crab
Hairy crabs, also known as Chinese mitten crabs, have the largest production in the Yangtze River system and are extremely tasty. Yangcheng Lake Chinese mitten crab because of the water quality is better, the crab product is excellent, so Jiangsu Yangcheng Lake, Gucheng Lake, Changdang Lake produced by the most famous. The crab contains more vitamin A, which is helpful for the keratinization of the skin; it can also play a role in supplementing calcium for rickets in children and osteoporosis in the elderly. Hairy crab taste like ink in six colors, the piano has seven tones, hairy crabs also have more than one flavor: crab meat a flavor, crab paste a flavor, a flavor of crab, crab and a flavor. And crab meat, and divided into "four flavors": thigh meat, short and slender silk, taste like dried shellfish; calf meat, long and tender silk, as beautiful as silverfish; crab body meat, white crystal, like white fish; crab yellow, wonderful, can not be compared.