How to burn spider crabs, can spider crabs be eaten

Spider crabs are a species of sea crab that grows in Alaska, United States. Because it has eight legs, looks like a spider, and has more antennae than ordinary crabs, it is called spider crab.

Crafting materials. Ingredients: 250 grams of crab meat, 100 grams of shrimp.

Excipients: 50 grams of pork (fat), 50 grams of water chestnuts, 30 grams of leeks, 30 grams of shiitake mushrooms (fresh), 30 grams of egg white, 50 grams of celery, 30 grams of pineapple, 150 grams of pickled cucumbers, 10 grams of hair cabbage (dry).

Seasoning: 10 grams of monosodium glutamate, 10 grams of salt, 10 grams of sesame oil, 10 grams of soy sauce, 5 grams of pepper, 150 grams of lard, 50 grams of lard (refined).

How it is made. 1. Wash and dry the shrimp first, put it on the cutting board and chop it with a knife, add egg white, monosodium glutamate, refined salt, and beat it into shrimp glue with 2 pairs of chopsticks;

2. Cut the fatty meat, water chestnuts, mushrooms and leeks into small cubes;

3. Chop the ham into puree and put all the ingredients into the shrimp glue;

4. Add the crab meat at the same time and stir well, and divide it into 24 parts;

5.Blanch the celery stalks with boiling water, cool them in cold water, and tear them into toothpick-like thick wires;

6. Spread out the lard on a cutting board and cut each slice into squares with a length and width of centimeters;

7.Wrap each portion of crab meat with net oil sheets, stuff a small amount of fat cabbage into the net oil stack mouth, and then tie it tightly with celery shreds;

8.Put the crab buns into the oil pan and fry them for about 4 minutes until they are cooked and pour them back into the frying pan, then pour the crab buns back into the oil pan, add soy sauce, sesame oil and pepper, stir-fry evenly and put on a plate;

9. Serve the dish with coriander.

Just steam it, the original taste,

First remove the feet, brush the crab shells, and steam in a large pot

Spider crabs can be eaten.

Spider crabs generally weigh 1 2 kg each, all of which are imported from natural wild, and the meat of spider crabs is delicious and rich in protein, and they are mainly sold to high-end hotels in Fuzhou.

Spider crabs are a species of sea crab that grows in Alaska, United States. Because of the eight-legged extraordinary, the appearance resembles a spider, and the antennae are more than ordinary crabs, spider crabs are suitable for steaming, steamed spider crabs can retain the umami to the greatest extent, and the meat is delicious and delicate when eating.

Spider crab is currently a high-end ingredient, because the survival conditions of spider crab are more harsh, so it will be more expensive than other crabs, which is a relatively rare delicacy. When eating spider crabs, you should eat live crabs, and try to cook spider crabs before eating, so as to ensure that they are safe to eat.

Spider crab practice

1. Fried spider crab: first wash and dry the shrimp, put it on the cutting board and chop it with a knife, add egg white, monosodium glutamate, refined salt, and use 2 pairs of chopsticks to beat it into shrimp glue; Fatty meat, water chestnuts, mushrooms, and leeks are all cut into small cubes; Chop the ham into puree, and put all the ingredients into the shrimp glue; Add the crab meat at the same time and stir well, divide into 24 portions; Blanch the celery stalks and ears with boiling water, overcool the water, and tear them into toothpick-like thick wires;

Spread out the lard on a cutting board and cut each slice into squares of length and centimeter width; Wrap each portion of crab meat with net oil sheets, stuff a small amount of fat cabbage into the net oil stack mouth, and then tie it tightly with celery shreds; Put the crab buns into the oil pan and fry them for about 4 minutes until they are cooked and pour them back into the frying pan, then pour the crab buns back into the oil pan, add soy sauce, sesame oil and pepper, stir-fry evenly and put on a plate; Serve on the side of the dish with coriander.

2. Steamed spider crab: After washing the spider crab, wait for the water to boil, then put the crab in a pot and steam it for at least 30 minutes. While steaming the crab, you can adjust the sauce for dipping the crab.

Find a piece of fresh ginger first, wash the ginger, rub it into minced pieces, squeeze out the ginger juice, put it in a bowl, pour some balsamic vinegar, sugar and chicken powder into the bowl, and then pour a little olive oil. Mix the juice well with chopsticks or a spoon and you're done.

"The autumn wind rises, the crab feet are itchy, and it is another year to eat crabs. On the occasion of the Mid-Autumn Festival and the National Day, many families will buy some crabs as seasonal delicacies to enjoy, and the most nutritious way to eat crabs is steamed, so today I will share with you how to eat steamed crabs.

Ingredients: vinegar, shredded ginger, seasoning dish.

Scissors, spoons, toothpicks, or special tools for eating crabs.

Preparation before consumption.

Tools for eating crabs.

Crabs are delicious, but eating crabs is a delicate job, in addition to having good craftsmanship, of course, you must also have the right tools, if you do not have a good pair of teeth and a pair of skillful hands, it is recommended that you prepare some tools to eat crabs, in short, you are ready with a clean pair of scissors and some toothpicks, scissors are used to pick the shell, toothpicks are used to pick the meat.

Prepare the dressing. Take the fresh ginger, wash it, cut it into minced ginger and put it in a bowl; Pour the vinegar into a bowl and mix well with the minced ginger, because the taste of the vinegar and ginger is large, you can add an appropriate amount of sugar and ginger and vinegar to mix well, so that the taste is easy to eat.

Pick crab in September, round navel in October, tip. Its "round" and "pointed" refer to the crab navel (bottom), the female crab crab navel is round and has horizontal stripes, and the female crab should eat female crabs in September, when the female crab roe is full of thick flesh; In October, male crabs should be eaten, and at this time, the male crab crab has a pointed navel and has a firm flesh.

Steps to eat crabs.

Lift your red hood.

According to your preference, pick the male and female crabs, take out the cooked crabs, let them dry (so as not to burn your hands), and then break the crab's head with your hands.

Tips: Note: To break the crab lid easily, start with your thumb and forefinger from the bottom of the shell.

Go to the crab navel to turn the crab over and break the crab's crab navel, because the crab intestines in the crab navel are dirty and inedible, even if there is some yellow in the crab navel of the female crab, if the technique is improper, it is not recommended to eat it for fear of being polluted by the crab intestines.

Eat crab roe paste.

Female crabs eat yellow, male crabs eat yellow; After the crab lid is lifted, first remove the crab stomach in the crab cover, then use a spoon to take the crab roe paste in the crab cover, dip it in vinegar and ginger shreds. Of course, if you have good eating skills, you can suck a layer of crab roe paste wrapped around the crab stomach.

Tips: The black crab coat in the crab lid should not be eaten by people with cold bodies.

Eat the crab body with both hands to break the crab body, the crab roe paste on the cross-section of the crab body sucks it, and then grab the root of the crab leg with your fingers along the texture of the crab body to tear off the crab body, dip it in vinegar and ginger to eat, or use a toothpick to pick the crab body meat to eat.

After eating the crab legs, you can eat the crab legs, and the crab legs mainly eat their thighs. You can break off the crab legs, bite off both ends, and suck them skillfully to suck out the whole crab thigh. If you don't have enough work, you can use scissors to cut the crab leg shell at one time and pick the crab leg meat to eat.

Eating crab scissors The most powerful thing about crabs is the crab horn scissors, so save it for the last one to eat it. Crab scissors are broken into three sections by hand according to their joints, the largest part of which has a crab scissors that can be moved, and then use scissors to cut the crab shell and pick the meat to eat, and then pick out the meat in the rest of the joints in turn.

Ingredients: 250 grams of crab meat, 100 grams of shrimp.

Excipients: 50 grams of pork (fat), 50 grams of water chestnuts, 30 grams of leeks, 30 grams of shiitake mushrooms (fresh), 30 grams of egg white, 50 grams of celery, 30 grams of pineapple, 150 grams of pickled cucumbers, 10 grams of hair cabbage (dry).

Seasoning: 10 grams of monosodium glutamate, 10 grams of salt, 10 grams of sesame oil, 10 grams of soy sauce, 5 grams of pepper, 150 grams of lard, 50 grams of lard (refined), appropriate amount of each.

How to fry spider crabs:

1.First, wash and dry the shrimp, put it on the cutting board and beat it flat with a knife and chop it, add egg white, monosodium glutamate, refined salt, and use 2 pairs of chopsticks to beat it into shrimp glue;

2.Fatty meat, water chestnuts, mushrooms, and leeks are all cut into small cubes;

3.Chop the ham into puree and put all the ingredients into the shrimp glue;

4.Add the crab meat at the same time and stir well, divide into 24 portions;

5.Blanch the celery stalks with boiling water, cool them in cold water, and tear them into toothpick-like thick wires;

6.Spread the lard on a cutting board and cut each slice into squares long and centimeters wide;

7.Wrap each portion of crab meat with net oil sheets, stuff a small amount of fat cabbage into the net oil stack mouth, and then tie it tightly with celery shreds;

8.Put the crab buns into the oil pan and fry them for about 4 minutes until they are cooked and pour them back into the frying pan, then pour the crab buns back into the oil pan, add soy sauce, sesame oil and pepper, stir-fry evenly and put on a plate;

9.Serve on the side of the dish with coriander.

Preface. Spider crabs grow in Alaska, USA, and their species are thick and round, with slender feet, slow movements, and long octagonal legs, which resemble spiders!

Material. Ingredients: a spider crab;

Excipients: 50 grams of minced ginger, 150 grams of vinegar, 5 grams of salt, 10 grams of sesame oil.

Steamed spider crab.

Today I had the fate to meet a spider crab, a crab weighing several pounds!

No matter what kind of crab is steamed, it is the most suitable for friends who don't like to go to the kitchen, spider crab, spider crab, don't climb!

Hurry up to the pot, cool the pot under water, and steam for half an hour after the water is boiled!

You can eat it when steamed, without any seasonings, it is original, but it is recommended to wear minced ginger and vinegar to eat, because crabs are cold!

Tips: No matter what kind of live crab is suitable for steaming, but crabs are cold, so it is recommended that friends add some minced ginger!