Wash and tie the crabs and dry them with kitchen paper (I baked them at about 2.2 taels)

Step 2

Place the crabs on a long strip of slightly wider tinfoil, and sprinkle a small pinch of salt on their backs (coarse-grained sea salt is best, but ordinary salt will do). Wrap them up. Don't seal them on both sides, and don't let the crab's body be exposed. 3

Preheat the oven at 220 degrees Celsius for 5 minutes, place the crabs wrapped in tinfoil and bake for 40-50 minutes (depending on the size of the crabs, but also taking into account that there are differences in different ovens. Anyway, you can remove the tinfoil to see if the crabs are cooked when they are all red). Remove the tinfoil and bake for another 5 minutes to dry out the remaining moisture on the surface, and remove from the oven!

Step 5

Brush off the salt on the surface of the crab before you eat it. ps: you don't need any dipping sauce for the salt-roasted crab, it's very sweet and fresh

Step 6

You can see that the crab's feet are full of meat, it's really not dry

Step 7

Make sure to wrap it in tinfoil. Ah ！！！！ Otherwise it will be very dry!!! You can only remove the tinfoil for the last five minutes or so!!!! If you remove it too early, it will dry out ！！！！ For comparison, this is just the last five minutes of removing the tinfoil, and this is just the last twenty minutes of removing the tinfoil, and the crab legs in the back got really kind of dry. I don't know if you can see it clearly from the picture, anyway, there is a difference in the color of the baked crab. (How heartbreaking for me to make just a comparison crab ToT)