As a burrowing aquatic crustacean, the blue crab likes to inhabit mudflats, mangroves or swamps in the intertidal zone, burrow in caves during the day and come out for food at night. The blue crab is very agile, and its sensory organs are very sensitive.

In summer, I like to support my body with my feet in the high tide zone, and when it is cold, I lurk in the sand, only showing my eyes. As a kind of euryhaline, the blue crab can grow normally at a salinity of 5-33‰, and the suitable salinity is 14-27‰. Studies have shown that the adaptability of blue crabs to salinity varies with the salinity environment in the waters where their parents live.

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Blue crab is rich in protein, trace elements and various amino acids, which has a good nourishing and beautifying effect on human body. Most of the blue crabs sold in the market now are farmed artificially. If you want to eat really delicious blue crabs, you need wild blue crabs.

The wild blue crab, which is produced in the beaches of Fuding Diantou, Xiamen, Berlin and other towns, has the characteristics of small size, thin shell, yellow cream, tender meat and rich flavor. Just cut the crab into two pieces, fry it in a pot, and add a little ginger, wine, sugar and salt.

The smell of crabs is overflowing, which makes your mouth water, but it tastes delicious and unforgettable for a long time. Especially the two big claws, bite down, the juice is as delicious as rain and dew, and the crab meat is sweet and delicious.

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