Dalian sea crabs are called flying crabs, and Qinhuangdao is called pike crabs, which look very similar. Although the flying crab is the common name for the pike crab, I personally feel that there is a difference between the flying crab and the pike crab. From the appearance of the flying crab shell, from the eyes to the two sides of the tip, and then from the tip to the middle of the stomach curve in a perfect arc.

The appearance of the pike crab: from the eyes to the two sides of the tip slightly trapezoidal, and from the tip to the middle of the stomach is the curve of the arc. This is not a very good image, the Internet did not find a picture of flying crabs, their own understanding of the taste: flying crab meat is more scattered, the taste is a little soft, pike crab meat solid, female crab yolk is more hard.

Pike Crab Nutritional Value

Pike Crab meat is tender, white, rich in protein, fat and a variety of minerals. Pike crab in the winter swimming season in the most robust individuals, generally weighing about 250 grams, the largest up to 500 grams. The female crabs have an excellent flavor with red paste. Pike crab can be eaten fresh or steamed, or fried, or fried, or all the two halves of the stewed soybean paste or crab fried rice cakes, fried pickles, boiled bean curd, is a coastal residents of the table on the regular dishes.

Can also be pickled, that is, fresh pike crabs into the salt brine can be eaten after a few days of soaking, commonly known as the "new wind grab crab. In the past, fishermen because of the high yield of pike crabs, often select the cream full of live crabs will be picked into the bowl of yellow, the wind and sun to make it solidified into the "crab cake", the flavor is excellent but the production of less people in general difficult to taste this flavor.

The above content reference? Baidu Encyclopedia - Pike Crab