How to buy crabs, how to choose crabs

How to pick crabs

At a glance: the dorsal carapace of the crab is blue-gray and shiny, the abdomen is white, the color is bright, the upper part of the umbilicus is not marked, and the limbs are firmly connected and curved.

Second: For the sea crabs that meet the requirements of the appearance, check the weight of it one by one, and the heavy or heavier ones are fat crabs.

Three peels: peel off the umbilical cover of the sea crab, if the crab roe in the shell is condensed and formed, the crab is a good crab.

Four pulls: The legs of the sea crab are intact, and the legs of the crab are weakly elastic, indicating that they are fresh sea crabs; If the crab is not fresh, pull the crab leg gently, not only there is no weak force, but the crab leg is easy to break.

Five smells: If you smell a fishy smell of sea crabs, it means that the sea crabs have spoiled and can no longer be eaten.

Crabs "don't buy two".

1. Of course, crabs are better to be fresh, especially sea crabs, don't eat dead crabs.

2. The most critical point is to take a closer look at the belly button of the crab or the joint of the big tongs, whether there is a needle eye, if there is a needle eye, it is possible that the illegal trader has injected water with a syringe, even if it is very heavy, it is an empty shell and no meat when you cook it at home, so don't buy it.

River crabs are based on the criterion of freshness, and the following tricks should be mastered to select river crabs:

1) Look at the color.

The shell of the fresh live crab is blue-black, shiny, full umbilicus, and white abdomen; The shell of the dying crab is yellow, and the crab legs are soft, making it difficult to straighten out.

2) Look at the eyes.

Touch its eyes with your hands, and quickly retract into the eye sockets and can't touch it at all, and vice versa.

3) Look at chelicerae.

1 pair of pliers (large claws) is indispensable, because the missing foot may have a flesh texture due to the wound, and the plump will also be worse due to physiological effects.

4) Look at vitality.

Turn the river crab over, with the abdomen facing the sky, and can quickly turn back with chelicerae, which has strong vitality and can be preserved; If it can't be turned back, the vitality is poor, and the storage time can't be long.

5) Look at the fullness.

To see the plumpness of the river crab, first open the navel of the river crab, as long as it shows egg yolk, it means that the river crab has a lot of crab roe; If it is white, it means that the crab is less plump. In addition, under the sun, see if the edge of the river crab cover is transparent, if not, the crab meat is fatter, otherwise it may be empty, and it will be full of water when cooked.

2. Look at the navel. The navel protruded, and the whole was full of fat; Most of the concave ones are underweight.

3) Look at chelicerae. All chelerae with hairs are more robust; On the other hand, if there is no villi on the chelicerae, the body is soft and weak.

4) Look at vitality. Turn the crab over, with the abdomen facing the sky, and can quickly turn over with the stinging foot, which is vigorous and can be preserved; If it can't be turned back, the vitality is poor, and it can be stored for a short time.