Selection: First look at the appearance, the appearance is bright, the outline is clear, the bristles are dense, and it meets the conditions of purple (back), white belly, and golden hair. Secondly, press the crab feet with your fingers to make the feet plump and plump. Finally, tap the area near the eyes with your fingers. If the eyes flash flexibly and foam is sprayed from the mouth again and again, the food will taste fresh.

1

How to boil crabs: wash the crabs, put them in a pot filled with boiling water, add a piece of ginger, and cook them over high heat. Generally, it takes twenty minutes for weights above half a catty and fifteen minutes for weights below six ounces.

Steaming crab method: When the water is boiling, place the crab belly up in a steamer, place washed and dried perilla leaves on top, and steam for fifteen to twenty minutes.

Dipping ingredients: use one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoons of sugar, mince four sections of ginger and simmer in water for twenty minutes.

2

Secret Crab

Ingredients: One crab, four ounces of garlic, chili pepper, sophora salt

Method

1． Clean the crab first and cut it into 4 to 6 pieces.

2． Heat the oil pan, fry the crabs until golden brown, remove and set aside

3. Put the garlic bait into the oil pan and fry until golden brown, remove and set aside

4. Stir-fry the chili, then put the crab and garlic bait into the pot, add sophora salt and mix well.

Little steps:

1. Sophora salt is a mixture of five-spice powder and salt

2. Crab meat is a very easy-to-cook seafood, so letting the crab pass through the oil pan first can seal the meat juice and prevent it from being lost. But the time should not be too long, otherwise the meat will be too old and the juice will be lost.

3

Crab in Black Bean Sauce

Ingredients: One crab, half a tael to one tael of black bean sauce, 2 taels of red pepper, 2 taels of garlic bait, 2 taels of butter Money

Seasoning: oyster sauce, sugar, appropriate amount of chicken powder

Method:

1. Clean the crab and cut it into six pieces

2. Heat oil in a pan and fry the crabs until golden brown. Drain and set aside.

3. Slice the red pepper, add cream and black bean sauce and sauté until fragrant, add Shiliang stock and seasonings and cook for 2 minutes to thicken the sauce

4

Cheese Baked Crab

Ingredients: 1 crab, 2 taels of onion, 1 teaspoon of cream, 10 taels of stock, 1 tael to 1 tael of cheese

Method:

1. First clean the crab and cut it into six pieces

2. Heat the oil pan, drain the crabs and set aside for later use

3. Dice the onion, add the butter and onion, sauté until fragrant, add the stock

4. Put the crab into 3, then add cheese and cook for 2 minutes to thicken and mix thoroughly

5

Curry Flower Crab

Ingredients: 2 flower crabs, 1 onion, 1 green onion, 1 piece of ginger, 2 lettuce leaves, 1 diced willow, 2 red peppers, appropriate amount of starch

Seasoning: a. 1 tsp salt, a little white pepper , 1 tablespoon of wine

b. 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of wine, 2 tablespoons of curry powder

Method:

1. Wash and remove the internal organs of the flower crabs, peel off the crab cover completely, cut the crab belly into large pieces, smash the green onions and ginger and put them into the flower crabs together with ingredient A to marinate;

2. Cut the onions into shreds , slice the willow into cubes, cut the red pepper into small rhombuses, dip the pickled flower crabs with ginger in a little starch powder, fry them in the oil pan, take them out and set aside;

3. Heat the oil in the pan and fry the onion shreds until fragrant, Then add ingredient b and stir-fry over low heat until the curry aroma develops. Add 1 cup of water and cook together with the crab until the soup is almost dry and the gravy is thickened.

6

Crab and Winter Noodles Pot

Ingredients: 1 big crab, 1 handful of winter noodles, 20 grams of white radish, 20 grams of carrot, 1 green onion, 1 piece of ginger

Seasonings: a. 1/2 tsp salt, 1 tbsp wine, a little white pepper

b. 1 tsp salt, sugar, 1 tbsp wine, 2 tbsp sand tea sauce

Method:

1. Wash and remove the internal organs of the crab, peel off the crab cover completely, cut the crab belly into large pieces, smash the green onions and ginger and put them into the flower crab together with ingredients a. Pickled; white, slice carrots, slice ginger, cut green onions into sections and set aside

2. Dip the pickled crabs in a little starch powder, fry in oil pan, take out and set aside

3 .Sauté the ginger slices and green onions in a pan until fragrant, then add ingredient B, white and carrot slices and 2 cups of water and cook with the crab until fragrant. Add to the casserole, add the winter noodles and continue to boil. Wait until the winter noodles are boiled. Can

7

Golden bread crab

Choose the sea crab "Lengzi crab". The meat of this crab is thin and there is a gap between the shell and the meat. Great with bread?. Wrap the crab in the bread, then add cheese and milk to it. When cooked, the crab will be fragrant and fragrant. Cut open the crispy bread, and the hot cheese-flavored steam will instantly come out. The crab meat has completely absorbed the aroma of cheese and milk, and the gaps between the shells are filled with sauce. When you bite into it, the sauce penetrates into the crab meat, which is really tempting. The outer bread can also be enjoyed as a staple food, not greasy or greasy.

8 Peppered Radish Ling Crab

According to the "Compendium of Materia Medica": Crab has the effects of relaxing muscles and replenishing qi, regulating stomach and digestion, dredging meridians, dissipating heat, and dispersing blood stasis. There is nothing better than using plump red crab soup to make soup. First add radish to the old turkey soup and simmer for an hour, then add red crab and pepper and cook until the crab is cooked. The radish is permeated with the rich sweetness of the chicken soup, and occasionally reveals the spiciness of pepper. All the ingredients complement each other, the red crab paste is soft and thick, and it is perfectly matched with radish and pepper to create a vitamin-rich autumn throat soothing and wind-removing soup, which is perfect for ladies to enjoy in the dry autumn season.

At this time, a glass of Huadiao red wine, accompanied by golden crabs, is one of the great enjoyments in life!

9 Eat Tiger Crabs for Two

Guan Zhiquan, owner of Dahua Restaurant, believes that to get the true taste of crabs, it is best to wash your hands and eat them directly, so that you can enjoy the original taste. The taste of freedom. Just like the Typhoon Shelter Fried Crab, a fragrant dish that accompanies wine, it always makes people want to finish it in one sitting. The tiger crab body is first deep-fried in heavy oil, then stir-fried with minced garlic, shredded pepper and tempeh. It is full of flavor and is a historical delicacy passed down from Hong Kong. It is best paired with white wine.

10 Grilled Crab Cover with Yi Noodles

Choose tiger crab lids with sweet ointment and put the Yi Noodles boiled in crab juice, just like opening a river clam. Find dazzling pearls. The unique aroma of crab roe wraps around the noodles, and with some bean sprouts added, it tastes sweet and refreshing, with endless aftertaste. The portion of the noodles is just right according to the size of the crab cap. It is absolutely low in fat and oil, so pretty ladies can enjoy it to their heart's content.