Eating crabs pays attention to slow work and fine work.

The best is always saved for last. The first thing to eat is crab legs. There are eight crab legs. The meat in the leg is delicious, but it's not easy to take. When eating crab legs, you can eat two joints first, and then suck the meat out of the legs.

Second, eat crab claws.

Crab tongs are meaty and relatively convenient to eat. According to the previous method, when eating crab claws, you need to break them with a small hammer and then pick them with a small stick. Modern people have long lost that reserve, their paws are separated, and white crab meat is presented in front of them.

Third, eat crab roe

Eating crab roe is the climax of eating crabs. Open the crab shell, pay attention to open the lid from the top of your head, take out the crab lung, crab heart, crab stomach and crab intestine, bend the crab body to both sides, and squeeze out the crab paste to eat. If it is a female crab, you can eat delicious crab yellow, and if it is a male crab, you can eat white crab paste.

Fourth, eat crab meat.

The next step is to eat crab meat. The meat is a piece of silk. You need to beat half a crab across the entrance and bite the crab shell one by one, so that the big crab meat can be sucked into the entrance smoothly.

Do you like crabs? Can I eat crabs?

Order: eat pliers and claws first, then eat yellow.

Eating crabs is very particular about how to eat and how to eat. People who can't eat crabs bite them with their shells and meat, chew them a few times and spit them out. In this way, a crab will always spoil 30% to 40% of the meat. Some people eat crabs by lifting the crab shell to suck crab paste, then dividing the crab body into two parts, eating the other side while eating, and finally eating crab claws and claws. There is something wrong with eating like this. Zhai Jian Yong, the chef of Zhengyanglou, told reporters that the best way to eat crabs is to eat pliers and claws first. At this time, the crab cover will not be lifted, and the heat will not be scattered.

Nowadays, people usually eat crabs with ginger vinegar. First find a piece of fresh ginger, wash it and shred it, then add some vinegar (Zhenjiang balsamic vinegar is the best), or add some sugar, so as to remove the fishy smell of crabs.

Eat cream and drink ginger tea, pick out the little white solidified fat with iron solder, the oil is abnormal, and a sip of ginger tea can turn into a mouthful of fragrance. If you feel uncomfortable after eating crabs, you can boil water with ginger slices and drink it while it is hot, which has the effect of warming your stomach.

Eating crabs with yellow rice wine and holding wine with claws has always been an uninhibited image of literati. Eating crabs with yellow wine can help you get rid of the cold of crabs by drinking.

Persimmons and crabs should not be eaten together. Crabs and persimmons are cold things, and eating too much can easily cause discomfort. It causes abdominal pain, vomiting and other symptoms, which is often called "stomach persimmon disease".

25 crab recipes

1, steamed hairy crabs

Production method: 1. Wash the crabs with clear water, and tie the crab feet of each crab with Ma Lian for later use.

2. Wash the fresh lotus leaf, put it in a steamer, put the crab navel down on the lotus leaf and steam it with strong fire.

3. Wash fresh ginger, peel and cut it into fine powder, mix it with Zhenjiang balsamic vinegar, and put it into two small bowls for crabs to dip in.

This is the most classic practice of hairy crabs, which mainly highlights the original flavor of crabs and can maximize the color, fragrance and taste of hairy crabs. Put the steamed crab on the table. The color of hairy crabs is orange, and the meat is tender, sweet and delicious. Open the bottom cover and peel off the crab's back together, and the golden cream on the crab's back will be displayed in front of you. Carefully peel off the cream, pour the vinegar, put it in your mouth, savor it carefully and chew it slowly. It's really "crab meat tastes tasteless on the table."

2, lotus fried crab powder

Shanghai style has always been exquisite. The old record player, radio and clock are on the wall of the dining room. Under the dim orange light, the whole restaurant is full of old-school Shanghai style. The best way to cook crabs is steaming, but Shanghai chefs often split the crab meat and mix it with crab paste and crab oil to make "crab powder" and then make various crab dishes.

3, lotus fried crab powder

The name of the dish is very nice. Hibiscus refers to egg white. Snow-white protein sprinkled with crab powder looks light. When eating, add some vinegar first, and then stir the egg white and crab powder evenly, which is more convenient to eat. Autumn and winter are also the time to eat clams. Crab powder clams steamed eggs, and egg whites set off the umami flavor of crab powder, and clams played a role in freshness enhancement. According to Master Yu of Shanghai-Hangzhou Private Cuisine The Last Romance, at present, crabs are only yellow and oily, and eating steamed crabs alone is easy to get full. Therefore, many light and delicious raw materials, such as eggs and seafood, are added to crab dishes, which set off the fresh and sweet taste of crabs. The combination of light and heavy taste can offset the greasy taste. Eating a few crab dishes at a time like this will not make the taste buds addicted, but will make the stomach suffer.

4. Drunken crab

Drunken crabs are also a common way to eat. Soak the crab in clear water for two days, then take it out of the water for one day without touching it, then pour it into your mouth with wine, add appropriate amount of salt, cooking wine, onion, ginger and sugar, put it in a small jar, seal it, put it in the refrigerator and eat it directly after one week. You can also stew chicken or pigeon with drunken crab, and its soup is mellow and nutritious.

The aroma of wine and the umami taste of crab complement each other. Eating drunken crabs requires two important ingredients-ginger tea and vinegar. Because hairy crabs are cold, ginger tea is usually used to warm the stomach after eating. When eating crabs, pay attention to the order of the parts. Crab shell should be eaten last, because the essence of crab paste is in the shell. If you eat the meat of crab feet first, its delicacy will be greatly reduced, so the best one should be eaten last.

5. Boiling crab method

After washing the crab, put it in a pot full of boiling water, add a piece of ginger and cook it over high fire. Generally, 20 minutes is more than half a catty, and 15 minutes is less than six ounces.

Steaming crab method: when the water boils, put the crab belly upside down into a steamer, put the washed and dried perilla leaves on it, and steam for/kloc-0.5 to 20 minutes.

Dip: Chop and stew for 20 minutes with one and a half bowls of vinegar, three and a half bowls of soy sauce, six spoonfuls of sugar and ginger.

6, liar crab

Ingredients: one crab, four liang of garlic, pepper, Sophora japonica salt.

Practice: (1). First, clean the crabs and cut them into 4 ~ 6 pieces.

(2) Take out the oil pan, fry the crabs until golden brown, and take out for later use.

(3) fry the garlic bait in the oil pan until golden brown, and take it out for later use.

(4) Stir-fry the pepper, then put the crab and garlic bait into the pot, add the Sophora japonica salt and mix well.

Kung fu: (1). Sophora japonica salt is a mixture of spiced powder and salt.

(2) Crab meat is quite easy to cook. Let the crab pass through the oil pan first, so that the gravy can be sealed and not lost. But the time should not be too long, or the meat will be too old and the gravy will be gone.

7. Sauce crab

Materials: crab 1 one, lobster sauce 1/2, 2 red peppers and 2 garlic baits.

You 2 yuan

Seasoning: oyster sauce, sugar, chicken powder.

Practice: (1). Wash the crab and cut it into six pieces.

(2) Put the crabs in a frying pan and fry until golden brown, and take them out for later use.

(3) Slice the red pepper, add cream and fermented soybean, stir-fry, add twelve kinds of stock and seasonings, and cook for 2 minutes to thicken.

8. Baked crab with cheese

Ingredients: crab 1 piece, 2 onions, 1 teaspoon cream, 1 soup, 1 cheese, 2 to1cheese.

Practice: (1). First, wash the crab and cut it into six pieces.

(2) Out of the oil pan, the crabs are oiled and picked up.

(3) Dice onion, add cream and onion, stir-fry until fragrant, and add stock.

(4) Put the crab in 3, add the cheese and cook for 2 minutes, thicken and mix well.

9.curry crab

Materials: 2 crabs, 1 root onion, 1 root onion, 1 root ginger, 2 lettuce leaves, 1 root Liu Ding, 2 red peppers, and appropriate starch.

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

B 2 tsps salt, 2 tsps sugar 1 tsp wine 1 tsp curry powder.

Practice: 1. Wash the crab, gut it, peel off the crab cover completely, cut the crab belly into large pieces, mash the onion and ginger and marinate it in the crab with material A.

2. Shred the onion, slice it in Liu Ding, cut the red pepper into small squares, dip the pickled crab with a little white powder, fry it in the oil pan, and take it out for later use.

3. Stir-fry shredded onion in an oil pan, then add material B and stir-fry curry flavor with low fire, then add 1 glass of water and dry it with crabs until the soup is almost dry.

10, crab powder pot in winter

Materials: Crab 1 crab, winter flour 1 handful, 20g white radish, 20g carrot, onion 1 root, and ginger 1 root.

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

B, salt 1 tsp, sugar and wine 1 tsp, and 2 tsps of sand tea sauce are marinated in crabs; Slice radish and carrot, slice ginger and mince onion for later use.

(2) Dip the pickled crab in a little white powder, fry it in the oil pan, and take it out for later use.

(3) Stir-fry ginger slices and onion slices in a frying pan, then add material B, white and carrot slices, and 2 cups of water and crabs for seasoning, put them in a casserole, add winter flour and keep rolling until the winter flour boils. Practice: (1). Wash the crab, gut it, peel off the crab cover completely, cut the crab belly into large pieces, mash the onion and ginger and add A.

1 1, golden bread crab

Choose the sea crab "prism crab", which is thin in meat and has a gap between the shell and the meat, so it is very suitable for making bread. Wrap crabs in noodles, then add cheese and milk. When it is cooked, it smells like milk. Cut the crispy bread, and the hot air with cheese flavor will come out in an instant. Crab meat completely absorbed the flavor of cheese and milk, and the gap between shells was filled with sauce. Bite it down, and the sauce permeates the crab meat, which is really attractive. Peripheral bread can also be used as a staple food, not oily or greasy.

12, pepper radish crab

According to Compendium of Materia Medica, crabs have the functions of relaxing muscles and tendons, benefiting qi, harmonizing stomach, promoting digestion, dredging meridians, clearing away heat and removing blood stasis, and the fat red crab soup is the most nourishing. First, add radish to the old turkey soup and stew for an hour, then add red crab and pepper and cook until the crab is cooked. Radish is permeated with the sweetness of chicken soup, and occasionally reveals the slightly spicy pepper. All the ingredients complement each other. The red crab paste is soft and thick, which is perfectly matched with radish and pepper to form an autumn throat-moistening and wind-dispelling soup rich in vitamins. In the dry season of autumn wind, it is most suitable for ladies to enjoy. At this time, a glass of golden crab carved red wine is a great enjoyment of life!

13, tiger and crab two feet

If you want to eat the real taste of crabs, it is best to wash your hands and eat them directly, so that you can enjoy the original free taste. Just like the fried crab in the typhoon shelter, it is a delicious accompaniment, which always makes people want to eat it in one breath. Tiger and crab are deep-fried first, and then fried with garlic, pepper and lobster sauce. This is a historical food handed down from Hong Kong, and it is best served with white wine.

14, roast crab cover noodles

Choose a tiger and crab cover coated with sweet ointment, which is filled with noodle soup boiled with crab juice, just as dazzling as uncovering clam shells and finding dazzling pearls. The unique flavor of crab roe is wrapped around the noodles, and with some sprouts, it is sweet and refreshing, with endless aftertaste. The weight of noodles is properly matched according to the size of crab cover, which is absolutely low in oil and can be enjoyed by greedy ladies.

15, steamed carved red crab

Brewed from aged carved wine, it can neutralize the coldness of crab meat without covering up the sweetness of crab. When serving, the wine aroma of carved wine drives the rich meat aroma to diffuse in the air, but the wine aroma is rich but not bitter, which makes people salivate. The red crab is steamed with eggs, and the golden juice is soaked in the dish, as if it were born. Chewing the down-to-earth red crab, the smell of old red wine flows inadvertently between the lips and teeth.

16, red crab baked with Ma Deli vermicelli.

Cream hairy crabs are made from Ma Deli, vermicelli and chef's special seasoning. The cream crab is not only fresh and sweet, but also full of game after absorbing the aroma of Madaili. This practice is also very innovative. It is a very bold attempt to match Madieli with cream crab.

17, fried lotus crab paste

Required materials: crab meat 1/2 rice bowl (cooked), 8 egg whites (egg yolk can be used as ornaments), 8 ~ 10 tbsp salad oil, 0/2 tbsp chopped green onion12 tbsp pepper12 tsp salt, a little monosodium glutamate.

Steps: (1) After the fresh eggs are steamed, dig out the meat 1, wash with water and oil, and scoop up the dripping water.

(2) Beat the egg whites carefully, add the crab meat and material A, and stir well.

(3) Add oil to the wok, heat it to warm, pour in the crab meat, slowly scoop up the egg liquid with medium fire, turn it slightly, so that the egg liquid is solidified but not hard, and it can be eaten after it is completely solidified.

Remarks: You can also buy steamed fresh peeled crab meat, or buy canned crab meat for cooking.

18, Fresh Crab with Garlic and Douchi

Ingredients: 500g of crab [11/8lb/13], 2 tablespoons of Lee Kum Kee ginger, 2 teaspoons of Lee Kum Kee garlic 1/2 teaspoons, Jiang Mo, 2 tablespoons of raw rice flour 1/2, and 65438 pepper.

manufacturing method

(1). Wash crabs, drain them, dip them in raw flour, soak them in oil until they are half cooked, and drain them for later use.

(2) Add 2 tbsp oil and saute ginger, garlic and minced pork.

(3) Add crab and seasoning and stir-fry for about 8 minutes.

(4) Finally, add the sauce and cook until the juice is thick.

19, orange crab

Traditional dishes in Hangzhou, Zhejiang. Founded in the Southern Song Dynasty, it has been handed down to this day. Stir-fried crab roe and crab meat are the main ingredients, and then steamed in oranges. The finished dishes are colorful and beautiful, with crab fat orange, unique flavor and mellow aftertaste.

Raw materials: 200g clean crab paste, 2 eggs, fresh orange 10, 3g refined salt of pig fat, 20g clean water chestnut, 5g white wine, 5g ginger, 2g monosodium glutamate and pepper1g.

Methods: (1). Cut a piece on the top of each fresh orange, keep the top, dig out the pulp of the orange, leave some orange meat, and chop the ginger;

(2) Cook the fat pork, cut it to the top, clean the water chestnut and cut it into diced meat, crab meat, diced fat meat and water chestnut. Add egg liquid, Jiang Mo, pepper, salt, monosodium glutamate and white wine, mix well and divide into 10.

(3) Put the orange with the sauce into a dish, steam it for 30 minutes and take it out.

20. Steamed crab with carved flowers

Main course ingredients: 1 blue crab, 50g of Huadiao wine, 1.75g of sugar, 1.75g of monosodium glutamate, 1g of salt, 5g of chicken oil and 2 slices of ginger.

Accessories: 1 dried red pepper, 2 shallots and a little coriander leaves.

Practice: After washing the blue crabs, put all the raw materials in and steam for 10 minute. Shred shallots, cut dried red peppers into sections, shred shallots in red peppers and put them on coriander leaves.

Tip: This is an upscale dish with little cooking skill. Be careful not to overdo it. Crab meat is really a bad thing if it is kept for a long time. The key to decide whether this dish is delicious or not is carving wine. The aroma of authentic Shaoxing carved wine can best reflect the freshness of crabs. Of course, if you are willing to use this artistic champagne instead of carved wine, you will get different results. Chicken oil is used here to get its fragrance. If you switch to other oils, peanut oil is recommended.

2 1, fried sea crab

Main ingredients Portunus trituberculatus 1 kg.

900g of seasoning vegetable oil (the actual dosage is about 100g), sesame oil 10g, salt 4g, cooking wine 15g, Jiang Mo 8g, rice vinegar 100g and dried starch 50g.

The production process (1) removes the navel, hard shell, gills and claw tips of the sea crab, cuts them in half with a vertical knife, cuts them into 8 pieces along the root of the crab leg, and marinates them with cooking wine and salt 10 minute.

(2) Heat the frying spoon, heat the vegetable oil to 90% heat, dip the cut edges of crab legs in dry starch, fry them in oil until golden brown, take them out, and control the oil and put them in a plate.

(3) Divide rice vinegar and sesame oil into two bowls, and Jiang Mo will divide them into two plates and serve them with crabs.

22, spicy meat crab

Ingredients: 500g fresh crab, pepper powder 10g, chili oil 15g, coriander 5g, three or four small red peppers, salt 10g, ginger 5g, sugar 5g, cooking wine 10g and cooked sesame 5g.

Practice: (1). Wash the meat crab with a brush first, remove the feet and pliers of the meat crab, and break the crab shell. Note that it is broken from the end without pliers to the end with pliers. After breaking, clean up the internal organs of the cavity, then cut the crab body into two knives and four pieces with a knife, beat the crab pliers and put them all into the plate.

(2) Cut the pepper into small pieces, cut the coriander into sections, wash the ginger and cut it into powder, then sprinkle cooking wine and salt on the meat crab dish, put it in a steamer for 8 minutes, and turn off the heat.

(3) Take another wok, add chili oil, crush chili, pour another small chili slice, stir-fry with slow fire, then pour all steamed crabs and steamed soup into the wok, stir-fry for 4 minutes, hook the sauce, sprinkle sesame seeds, and then take out the wok. After serving, you can beat the crab back to its original state with chopsticks and sprinkle some coriander, which is red, green and beautiful.

Remarks: Choose crabs that are lively and heavy. As a meat crab, the shell is not necessarily cost-effective, but it is best to be full. Be careful when you break the crab shell. Don't break the crab claws too much, just a little.

23. Chili crab

Ingredients: 600g crab, 2 green peppers, 2 red peppers, 3 finger peppers, ginger 1 spoon, garlic 1 teaspoon.

Seasoning: sauce green, fish sauce each 1 teaspoon salt, sesame oil and pepper each with a little water and a half cup; 1/2 teaspoons of thick sauce and corn flour and 2 tablespoons of water.

Practice: (1) Wash the crab, cut it into 4 to 6 pieces, and keep the crab cover intact. Dice green pepper and red pepper.

(2) Heat the oil to a boiling point, pour a little corn flour on the crab blocks, put down the soaked oil, and take out the drained oil.

(3) Add 2 tbsp oil and saute ginger, garlic, sweet pepper and green pepper. Put crabs in a pot, add seasonings and bring to a boil. Bury the sauce and serve.

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Pepper is rich in vitamins, which can dispel cold and dampness and cheer up the spirit. It can be used as a dish or as a side dish to add beauty.

24. Spicy Fried Crab

Raw materials: live meat crab, dried Chili festival, pepper, ginger slice, garlic slice, onion festival, refined salt, pepper, cooking wine, dried fine starch, seafood sauce, powdered water, chicken essence, sesame oil, pepper oil, refined oil and fresh soup.

Production process: (1). Live meat crabs take shells from abdomen and navel, clean viscera and gills, slaughter leg tips and shell edges, clean, cut into eight pieces, add appropriate amount of refined salt and mix well with cooking wine.

(2) Put the pot on a big fire, heat the refined oil to 50% oil temperature, then stick dry fine starch on the cut of the crab and dip it in the oil pan until it is cooked (crab shells are cooked at the same time).

(3) Add oil to the pot, heat it to 40% oil temperature, add dried Chili festival, saute pepper, add fresh soup, cook for a while, add ginger, scallion, sea crab, add refined salt, cooking wine, seafood sauce and chicken essence, cook for about 2 minutes, thicken with water starch, and finally add sesame oil, pepper oil and pepper. Flavor characteristics: red and bright color, fresh and spicy, rich flavor.

25. Baisha red crab

Main ingredient red crab auxiliary ingredient onion dried Chili seasoning edible oil salt monosodium glutamate chicken essence yellow rice wine starch

Practice (1). Wash two red crabs, cut them into small pieces, blanch them, and then add salt, monosodium glutamate, chicken essence and yellow wine for pickling.

(2) Take an oil pan. When it is 60% hot, first put the crab shells into the oil pan, then pat the pickled red paste crab pieces with starch, put them into the oil pan, fry them until golden brown, and take them out.

(3) Stir-fry the onion and dried pepper in the pot, pour in the fried salt and crab, stir-fry for a while, and serve.

The characteristics of red and white are very suitable, just like crabs walking in white sand, which have a particularly crisp taste.