1, you can eat regular crab varieties during the Mid-Autumn Festival. Common crab species in life are: hairy crab, blue crab, swimming crab, etc. These crab species have full crab roe during the Mid-Autumn Festival. Different crabs have different heads and tastes, and their prices are also different. You can choose according to your own eating habits and economic conditions.

2. Shamu Crab: Shamu Crab is the most common sea crab species in the market. It is suitable for cooking and frying. Its meat is tender and delicious, making people want to swallow their tongues. October is the best season to eat this crab every year.

3. Orchid crab: Orchid crab gets this elegant name because of its claw shape and color. Orchid crab is also a sea crab. Its meat is delicious and sweet, and it is delicious when cooked and porridge. Orchid crab is suitable for steaming, its meat is white and firm, fresh and delicious.

4. Portunus: Portunus trituberculatus, also known as Portunus trituberculatus, is delicious and rich in protein, which is suitable for many cooking methods. Can be steamed whole, scallion oil, stewed eggs, fried scallion and ginger, fried in oil, etc.

5. Hairy Crab: This crab is produced in Yangcheng Lake, Suzhou, Jiangsu Province, and is a famous product in China at home and abroad. The hairy crabs in Yangcheng Lake are big and fat, generally three of them weigh 500 grams, the biggest one only weighs more than 250 grams, and the biggest one can reach 500 grams. They have yellow hair with green back, white belly and golden claws, ten limbs are vigorous, and the crab meat is full and nutritious. Since ancient times, Yangcheng Lake hairy crabs have attracted countless diners.

6. Meat crab: a kind of river crab. Meat crabs are all male crabs with triangular umbilicus, which are steamed, boiled, stewed, fried, stewed and fried. Everything is sweet and refreshing, with unique flavor.

7. Black Crab: Black Crab is also a river crab with strong vitality and certain attack power. From Burma. Myanmar Black crab crab is black and bright, with rich meat, and its crab smell is heavy. Stir-fried with garlic and Chili peppers, it is delicious and often used to make spicy crabs.

8, cream crab: cream crab generally refers to the mother river crab. After cooking, it has the characteristics of fine meat and firm paste. Remove its hard shell, like crab paste like egg yolk, chew it carefully, and it is fragrant and delicious. Be good at cooking and use it as sweet and sour crab, fried crab cake, raw fried crab, hibiscus crab and many other delicacies.