How is the butter formed in butter crabs?

Seafood Cold Knowledge

How is butter crab formed?

Butter crabs are female crabs that have mutated during their growth. There are a very few female crabs that are too fat and have too much cream, so they can't complete the process of re-shelling and de-shelling. Coupled with the stimulation of the sun and the rising water temperature, the cream in the body breaks down into a golden-yellow oil that penetrates all parts of the body, and the whole crab is filled with butter, which creates the butter crab.

Four grades of butter crab

1, "head hand": refers to the A grade butter crab, so the crab oil has penetrated the crab joints, each crab foot, was full of orange-yellow transparent. This kind of butter crab is quite scarce, 200 butter crabs may only find one.

2, "second-hand": refers to the "head hand" in addition to the more mature butter crab. Generally, the oil color with red, but the joints may not have oil, oil and meat aroma is not as good as the head of the hands of the butter crab on the market for the "second-hand".

3, "cream oil": refers to the oil is not completely dispersed, the oil with a little red hard cream butter crab.

4, "water oil": refers to the most inferior butter crab, completely watery oil, meat cutting oil less.

What is the best season for butter crab?

The best season for butter crabs is July and August of the lunar calendar, unlike hairy crabs. From May to August every year, there will be a lot of butter crabs crawling ashore at the confluence of the sea and the Pearl River Estuary to sunbathe and change their shells. At this time of butter crab, the appearance is no different from the cream crab, the difference is that the crab body shows between red and yellow color, crab cover, crab claw joints can be seen yellow oil. The richness of the "body" is enough to make people gag.

Why are butter crabs so valuable?

Butter crabs are a new and valuable species of crab in Guangdong, Hong Kong and Macau. The production and quality of butter crabs are directly affected by the weather, and the long production period makes butter crabs very precious. Its price is the crown of domestic crabs, in Hong Kong restaurants to two price, per 50 grams sold for hundreds of Hong Kong dollars, renowned South China, "King Crab" reputation.

Butter Crab Trivia

Butter Crab's predecessor is the cream crab, a female green crab, so its appearance is no different from the cream crab. The difference is that the color of the steamed crab body is between red and yellow, and the yellow oil can be seen in the crab cover and crab claw joints. Butter crabs grow in the junction of salty and fresh waters, and their origins are somewhat limited, mostly found in Hong Kong's Lau Fau Shan, the Pearl River Basin, especially in Humen Taiping (Benwan) in Dongguan City, as well as the surface of Houhai Bay in Shenzhen City. During the hot summer spawning season, mature paste crabs will inhabit the shallow riverbanks while spawning.

Butter Crab Buying Tips

1, look at the place of origin: Shenzhen waters Fuyong, Shajing, Liufushan, Baishizhou produced is good, other places butter crab oil Xiangluo Lun.

2, look at the appearance: daylight to hand to learn the road block in the crab surface shade, see whether the crab shells on both sides of the translucent, full flow of oil butter crab, crab foot joints golden, cover the position of bulging, Zhou Sheng revealed.

3, look at the tactile: with the hands of the mask, will feel a little soft, because the paste are melting oil. If you press down with hard, it is the cream has not yet been fully realized.

Butter Crab Eating Methods Steamed Butter Crab

Step 1: Put the crab into a container, add ice and Huadiao wine, and soak for about 50 minutes. Place head down to soak the crab to stun and fill up the wine to refresh and deodorize.

Step 2: After soaking, clean the crab before it wakes up. Place a slice of ginger on each crab.

Step 3: Boil water in the pot, put the crab to steam, steamed belly up to prevent the crab yolk out, 13 to 15 minutes can be out of the pot ~