What dishes can crabs do How to make them

Stir-fried hoof tendons with crab roe, steamed crab, grilled crab, spicy crab, and soup.

Crab meat and mushroom soup:

1. Scrub the crab clean, steam it for 8 minutes, then remove the meat and set aside;

2. Peel and remove the gourd, cut into small pieces, and boil with ginger and soup for 15 minutes until rotten;

3. Take out the ginger slices, put the winter melon and soup into a blender and beat them into puree;

4. Bring the winter melon to a boil, add seasonings, sauce and egg whites, mix well, put it in a pot, and sprinkle with green onions.

Jinsha crab: 1. Soak the crab you bought back in water for 20 minutes, and then clean the surface;

2. Unscrew the crab claws first, and then clean the crab body;

3. Chop pieces and marinate evenly with salt and pepper;

4. Wrap with a little flour before frying;

5. Put it in the electric fryer and fry it, cut it into small pieces and put it on a plate for later use;

6. Boil the salted duck eggs and press the yolks into a puree;

7. Heat a little oil in a wok, then add the egg yolk and stir-fry until fragrant;

8. Finally, return the fried crab to the pot and stir-fry the salted duck egg yolk together, so that the egg yolk is evenly coated with crab pieces.

Grilled crab meat with orange radish:

1. Wash the skin of the orange carrot and cut it in half longitudinally; Preheat the oven;

2. Smear a layer of miso on the cut section of the carrot and bake it in the Tsaiju oven;

3. Boil a pot of hot water, boil, add crab leg meat and rice wine to blanch, drain, mix in mirin and soak;

4. Take out the roasted carrots, add the crab legs, and drizzle with mayonnaise.

Small crabs are more homely, one is spicy small crabs, and the other is boiled crabs.

Spicy little crab method:

1.Rinse the small crabs, cut them, and marinate them in koji sake for about 10 minutes. Serve with green bamboo shoots and lotus root, wash and peel separately and cut well.

2.Add an appropriate amount of oil to the pot, wait for the oil to boil slightly, put the green peppercorns and dried red peppers into the pot, and when the fragrance comes out, pour in the green onions, ginger and minced garlic and stir-fry.

3.Put the condiments in the pot, pour in the crab pieces and stir-fry together until the crab legs turn red, and then pour in the green bamboo shoots and lotus root pieces that have been cut.

4.Finally, put chili sauce, soy sauce, sugar and salt, at this time pour an appropriate amount of water, the amount of water is higher than one-third of the height of the crab in the pot is more appropriate, cover the pot, simmer over medium heat for about 2 minutes, lift the lid, turn the heat to the maximum, wait for the water in the pot to boil, and the spicy crab is ready.

<> boiled crab method:

1. Rinse the crab first, and if you want to make it more flavorful, it is recommended to cut the crab into pieces.

2. Put the chopped green onion and minced garlic into the pot and stir-fry with an egg.

3. Put the crab into the pot and add salt, MSG and water.

4. At this time, just wait for the crab shell to turn red, and then simmer it with the lid for a minute or two, and the boiled crab is done.

In fact, there are many crab recipes themselves, and everyone's taste is different, but personally, I think boiled crabs are the best. Moreover, the practice of boiled crab is also relatively simple, and it is easier to learn. If you are going to make boiled crabs, then you need to prepare an appropriate amount of large crabs, then prepare a piece of old ginger, prepare some perilla leaves, an appropriate amount of cooking wine, green onions, vinegar, sugar and salt.

First of all, we must clean the crabs, and the crabs must be tied up after cleaning them with water. Clean the ginger, perilla leaves, and green onion and cut them all into sections. Put an appropriate amount of water in the pot, then put the bundled crabs into the pot, and then put the chopped perilla leaves, ginger slices and green onions into the pot and bring to a boil over high heat.

After boiling over high heat, turn the heat to medium and continue to cook for about 5 8 minutes. During the cooking process, we need to add some cooking wine to it, so that we can remove some of the dirt in the crab and also remove some fishy smell. After cooking, we take the crab out of the pot and arrange it.

Of course, if you want to eat boiled crab, you must prepare a dip in water in advance. Prepare a small bowl, put some minced ginger, minced garlic, put a spoonful of vinegar, put a little red pepper, stir well, and let it stand for half an hour. Then use this ingredient to stick the crab and eat it, which is actually very delicious.

Boiled crabs are particularly fragrant and delicate, and juicy and delicious, and boiled crabs melt in your mouth when you eat them. If you eat boiled crab, then you must eat it hot, and it must be dipped in vinegar, so that the taste is very refreshing. <>

There are also some points when making boiled crabs, first of all, the crabs must be cleaned, if it is a live crab that you just bought, you can raise it for a few days and then clean it. Crabs belong to aquatic products, so the fishy smell of crabs is relatively heavy, so when we make boiled crabs, we must add cooking wine and green onions, so that they can play a certain neutralizing role.

I think eating crabs is mainly about eating the umami of crabs, so fresh crabs don't need much processing, just put cooking wine, ginger, and steam directly after cleaning.

Crab is not only delicious, but also rich in trace elements such as zinc, iron and calcium, as well as protein, which is good for the body when eaten properly. Personally, I think the crab should be braised and delicious, or steamed and dipped in seafood soy sauce.

I think the best way to eat crabs is to steam them, because they retain the original flavor of the crabs as much as possible.

My hometown is coastal Guangdong, and I mainly eat sea crabs, such as pike crabs, orchid crabs, red crabs, stone crabs, three-point crabs, blue crabs, etc. My personal favorite is baked crabs in a dry pot: after the wok is heated, add a small amount of cooking oil to moisten the pan, put the washed crabs into the pot whole, cover the lid and adjust to low heat, and turn off the fire when you smell the burnt aroma.

The crab is made in this way with the original flavor, the crab meat is dry, sweet and delicious, and no other condiments are needed. If you like to eat a sweet taste, you can steam it, and only steam it or chop it with minced garlic. It can also be chopped and stir-fried with ginger and shallots, which is more suitable for friends who are sensitive to the fishy smell of seafood.

There is a slight amount of saltiness in the meat of the crab itself, but you don't need to add too many condiments, which will mask the flavor of the crab meat. Boiled crabs are strongly discouraged, and the taste of the crabs is lost when cooked, unless you just want to drink crab soup.

1. Spicy crab ingredients: 1000 grams of crab, seasoning: green onion, salt, sugar, white wine, dried chili, ginger, cooking wine, vinegar, Sichuan pepper, chicken essence, appropriate amount of edible oil.

Method: 1. Put the meat crab in a utensil and add an appropriate amount of liquor, and cut the gills, stomach and intestines into pieces after the crab is drunk. 2、.

Wash the green onion and ginger, cut the green onion into segments, and cut the ginger into slices. 2. Sit in the pot and light the fire and put the oil, when the oil is hot, put in the pepper and dried chili pepper to fry the spicy fragrance, add ginger slices, green onions, crab pieces, pour in cooking wine, vinegar, sugar, salt and stir-fry evenly out of the pot and eat.

2. Ginger and scallion crab ingredients: 1000 grams of crab, 1000 grams of salt, monosodium glutamate, pepper, 15 grams of cooking wine, 750 grams of peanut oil, green onions, ginger, starch, balsamic vinegar, 25 grams of oyster sauce. Method:

1. Remove the shell and wash the crab, and change the knife into pieces. 2. Take a bowl and put the broth, salt, monosodium glutamate, pepper, green onion, ginger, garlic, starch, sesame oil, oyster sauce, mix into juice and set aside. 3. Put the crabs into the pan and fry them slightly.

Leave the bottom oil in the pot, stir-fry the white section of the green onion, add the crab to cook the wine, quickly cover the pot, pour in the adjusted juice, and stir evenly out of the pot.

3. Curry crab ingredients: 1 crab, 200 grams of celery, 30 grams of green onions, 30 grams of chopped coriander, 1 tablespoon of minced red pepper, 1 tablespoon of minced shallots, 1 2 onions, 2 tablespoons of curry powder, 2 teaspoons of brown sugar, 2 tablespoons of fish sauce, 1 teaspoon of soy sauce, 3 tablespoons of coconut milk, 1 2 cups of water. Method: 1. Handle the crab well, remove the inedible parts such as the gills, cut it into pieces for later use, remove the leaves from the celery, and cut it obliquely into sections for later use.

Shred the onion as well and set aside. 2. Remove the oil from the pan, put a little flour on the crab pieces, put them in the pot, fry them until the appearance is golden brown, and then remove them for later use. 3. Heat the pot, add 2 tablespoons of oil, stir-fry ingredient 2 until fragrant, add seasoning 1 and stir-fry until the curry fragrance is dispersed, pour in the fried crab pieces, celery segments, green onion segments and seasoning 2, fry and put on a plate, and sprinkle with chopped coriander to complete.

Web page.

1. The position of the crab's gills: After the crab shell is opened, the two rows of gray fan-like soft tissue on the crab body are the crab gills. Crab gills are the respiratory system of crabs and should not be eaten.

2. The position of the crab's heart: The crab heart is a white hexagonal shape, which is usually located under a black membrane coating. Traditional Chinese medicine often says that crabs are extremely cold, and crab hearts are the most, and crab hearts are not suitable for consumption.

3. The position of the crab's stomach: open the crab shell and see that there are some crab roe on the shell, and the crab stomach is hidden in the crab roe of the shell.

4. The position of the crab's intestines: A black line crab intestine leading from the crab stomach to the crab navel is located in the triangle that can be broken in the lower abdomen of the crab. Open the triangle to see a black line at the top of the crab.

Extended Materials. Precautions for eating crabs:

When eating crabs or hairy crabs, be sure to dip them in minced ginger and vinegar. Because ginger has the effect of dissipating cold and detoxifying, vinegar can remove the fishy smell of crab meat, and wine also has the effect of sterilization, dissipating cold and promoting blood circulation. Together, these three can not only protect the stomach and intestines, but also be very effective for dysentery caused by overeating seafood.

Rice wine and crab are a wonderful pairing. In fact, this habit is not without scientific basis. Although the crab is delicious, it is cold in nature, and it is easy to hurt the stomach and intestines when eating more, and rice wine has the effect of invigorating blood and warming the stomach, and it is mild, so it has always been regarded as the best choice to remove the cold when eating crabs.

Moreover, the sweetness of the crab meat and the sweetness of the rice wine are also extremely harmonious in taste.

500 grams of crab, 4 slices of bai ginger, 4 green onions, 4 red peppers, an appropriate amount of salt, 6 garlic heads, and 1 fragrant cabbage.

1. Put the crab in the water first.

After cleaning the genus, use a brush to brush the crab hair and shell.

2. Prepare green onions, ginger, garlic, red peppers, and coriander, and cut and wash them.

3. Heat the pan with cold oil, add ginger, garlic and red pepper and stir-fry for more than ten seconds to fry the fragrance. If you are afraid of spicy, you can put less to remove the fish. The taste of the people of northern Jiangsu is still quite heavy, and it is indispensable to put chili peppers.

4. Pour in the brushed crabs and stir-fry, well, the crabs are so naughty! When I poured it in, two of them escaped quickly from the pot, and I caught them three times.

5. Quickly pour in half a pot of cold water.

6. Put in the green onion segments, cover the pot and slowly boil over low heat, add salt, and then turn to medium heat and cook for about 10 minutes.

7. Cook until the crab paste solidifies, do not put it out immediately, cover the pot and simmer for 10 minutes before taking it out, it will be very flavorful.

Crab (500g).

Accessories kitchenware. Wok classification.

Hot Dish Salty Fresh Other Twenty Minutes Easy difficulty.

Steamed crabs.

Spicy crab one. Steamed crabs.

Ingredients: Crab (1000g).

Accessories: kitchenware, steamer.

Category: Hot Dish Original Steamed Within 10 Minutes Easy Difficulty.

1.The crab is washed with a brush and brushed clean.

2.Tie the feet on all sides with cotton thread.

3.Add an appropriate amount of water to the pot, add some cooking wine, put the crab on the steaming drawer, and sprinkle with some shredded ginger.

4.Steam over water for 5 minutes on high heat and 10 minutes on low heat.

5.Cut the cotton thread and stick the ginger-flavored seasoning when eating.

Tips: Crabs are cold, and friends with cold stomachs should eat less.

Two. Spicy crab.

Ingredients: Crab (1800g).

Accessories: kitchenware, wok.

Categories: Hot Dishes Spicy Stir-fried Three Quarters of an Hour Normal Difficulty.

1.With the crab belly facing up, peel off the soft lid from the bottom first.

2.Then turn it over and peel off the large shell cover on the front, remove the whites of the cheeks and the burrs on the sides with your hands, leave off the two large crab claws, use the back of the knife to shoot the cracks, and then divide the body in two.

3.Slice the ginger, peel the garlic, cut the green onion diagonally into long slices, and put the peppercorns, dried peppers, cinnamon and star anise in a bowl for later use.

Pour more oil into the wok and bring to a high heat until it is 80% hot.

Steamed crabs.

First of all, soak the crabs in water for about an hour to soak the river water clean.

Then clean the crab, you can use a toothbrush to scrub the surface of the crab, wash off the sediment, and then uncover the triangular lid of the crab, remove the dirt inside, and then remove the crab gills, stomach and other parts.

Then put it on a plate, put green onions and ginger slices at the bottom of the plate, and then put the washed crabs on the top and steam them in the cage drawer, steaming for about 20 minutes.

Steaming crabs can not only retain the original umami of crabs, but also will not destroy the vitamins in the crabs, and the nutrition will not be lost.

Braised crab. First of all, wash the crab and cut it in half, slice the green onion and garlic, cut the ginger into shreds, and set aside a little dried chili. Put oil in the pot, add the peppercorns and dried chili peppers to fry until fragrant, then put the processed and cut crabs into the pot, add ginger, shallots and garlic slices and fry until fragrant. Wait until the crab is fried until it changes color, then put some cooking wine to enhance the fragrance, vinegar to remove the fish, add some water, add a little sugar, and boil the soy sauce until the water boils, then remove the juice from the pot.

The meat of braised crab is delicious and juicy, the crab roe is fragrant, and the aftertaste is endless. Crab meat is also rich in nutrients, which allows you to absorb the nutrients of crabs.

Crab in scallion oil. After the crab is washed, add ginger slices and green onions to the pot and steam, take it out and cut the crab into pieces and put it on the plate, then pour the soup of the steamed crab into a small bowl, add salt, sugar, monosodium glutamate and steamed fish soy sauce, stir it and pour it into the plate, then cut some green onions and ginger shreds, and sprinkle the minced garlic on the crab.

Next, the last procedure, heat oil in the pot, turn on high heat, pour the oil directly on the green onion and ginger shreds after the oil is hot, the scallion oil crab is completed, the aroma of the green onion, ginger and garlic mixture is immersed in the crab meat, and the taste is drooling just thinking about it.

Spicy crab. First of all, put the crab in a pot and soak it with a small amount of white wine, wait for the crab to get drunk, and then remove the gills on both sides, then cut it into several pieces, cut the green onion into sections, cut the ginger into slices, and mince the garlic for later use. Pour oil from the pot, after the oil is hot, add Sichuan pepper and dried chili pepper to fry the fragrance, add ginger slices, green onions, crab pieces, and then pour in cooking wine, vinegar, sugar, light soy sauce and stir-fry.

Spicy crab belongs to Sichuan cuisine, fresh and spicy is its main feature, spicy crab is delicious and spicy, nutritious and extremely rich, is a signature dish of many hotels and hotels. It has always been loved by many people.

Drunken crab Drunken crab is a famous local dish in Shanghai, its method is actually not complicated, green onion, ginger and garlic are minced, and salt, sugar, pepper, star anise are put into the water together to boil, and after cooling, add rice wine and white wine to evenly mix into drunk marinade.

Wash the crab to control the moisture, pour the prepared drunken brine into the container containing the crab, sprinkle with an appropriate amount of salt, turn the crab up and down, so that each crab is evenly stained with seasoning, cover the lid, and marinate for 24 hours. The taste is salty and fresh. It is characterized by its aromatic and fishy flavor and delicious crab taste.