How do you kill crabs? How to kill live crabs

1.Use scissors or chopsticks to poke into the crab's mouth. Generally, crabs will be tied with ropes, and the ropes will be dismantled after being poked to death, otherwise there will be a risk of being trapped. And the crab may not die if the rope is removed, and the safest thing is to break its two pincers directly.

2.The navel part of the crab is taken apart, and then you will see the crab's poop. You can either squeeze it out or cut it out entirely. Then, starting from the cut hole, stick your left thumb in, and break it with force to separate the shell from the crab body.

3.After disassembly, it is divided into two parts: the shell and the body.

4.There is a crab stomach (a bag containing water in it) hidden in the crab shell, and it is necessary to find it out and clean it out (the reason is that the crab is cold, and the stomach, lungs, and mouth can reduce the impact on the body), and then use a brush to clean the shell and clean the crab shell.

5.The crab body part, the crab mouth and crab lungs are all pulled out, the mouth is gently clamped with scissors and broken downward, and the lungs and crab heart are removed by hand. Then use a brush to clean the limbs, inside the body, and back, and the crab body is finished.

6.The inside of the crab claw joint is easy to get dirty, so don't miss it when brushing.

2. Then open the lid of the triangle on the crab's abdomen first, as shown in the picture below.

4. Next, you can see the internal organs.

5. Pick out the crab gills inside.

6. Finally, the crab can be slaughtered, as shown in the figure below.

Crab is a common edible aquatic animal, delicious taste, has the effect of relaxing muscles and invigorating qi, regulating stomach and eliminating food, clearing meridians, clearing heat and nourishing yin. Sichuan people love to eat spicy crabs, and after the crabs are processed, they are directly stir-fried with spices. After a while, a pot of spicy crab with golden color and fresh and spicy flavor was done.

It's fragrant and crispy, so delicious that you lick your fingers!

There are two ways to cook crabs, one is to cook them whole; There's also the frying of it, and when you say killing crabs, you're actually cutting crabs into cubes.

The specific steps are:

Clean the crabs, brush the crab body, chela (also called crab claws) and crab legs with a brush, and rinse them with clean water.

Cut off the chela first so that you don't bite your hand.

Dig up the navel of the crab and cut it off with a knife, turn the crab body over, and cut it from the crab body with a chopping knife, so as to avoid the loss of crab roe to the greatest extent.

Once you've cut it in half, you can cut the crab into smaller pieces as needed.

Put it directly on the pot and steam, and steam for more than ten minutes after boiling.

Can't kill, dead crabs are not good for the body, directly put the live crabs into the pot to cook, if you don't eat for the time being, use a pot to raise in water, don't give food to raise for four or five days no problem.

1. Crab cleaning method:

1. Soak in salt water

When the water spit out by the crab is no longer cloudy, you can start brushing, which requires guts and a certain amount of skill, and you must be careful not to get caught in your fingers by the crab's claws. You can use your thumb and middle finger to firmly pinch the left and right sides of the crab and place the shell towards it. Practice has proved that this grip is the safest and will never be caught.

2. Liquor drunken crab method:

After putting the crab in the basin, pour an appropriate amount of water, and then pour in a small amount of liquor and mix well, so that the crab will get drunk and become comatose after drinking the water containing liquor, and you will have no strength to pinch people at your mercy. If you're still not too relieved, you can also take out the drunk crab and stun it with the back of the spatula, which is foolproof, and you can brush it however you want.

3. Scalding crab method in warm water:

Put the crab belly up in warm water at about 45 degrees Celsius, and when it turns over, it will be scalded by the warm water, and you can rest assured that you will not be caught in your hands and will not affect the delicious taste of the crab. The most important thing to pay attention to in this method is to control the water temperature, the water temperature is too low to stun the crab, and the water temperature is too high to make the crab's feet fall off.

2. Crab scrubbing method:

1. Brush the sides, back, abdomen and mouth of the crab first, and then brush the roots of the feet and tongs.

2. The next step is to clean up the abdominal cover, which is very important, because there are a lot of dirt and crab excrement in the abdominal cover. Before cleaning the belly cover, the crab's double pincers must be firmly grasped to prevent it from being pinched. Then you can open the belly cover, squeeze out the excrement first, then scrub off the dirt in the belly cover, and finally brush the crab claws to be completed.

Take the chopsticks and poke them directly between the crab's eyes and turn them outward. Lean against the edge of the table to peel off the shell of the crab. After peeling off the shell of the crab, clean the gallbladder that adheres to the shell** of the crab.

Remove the long mesh gills and use a brush to clean the inside and outside of the crab. Peel off the triangular or peach-shaped belly of the crab's abdomen. Take a knife and chop off the claws and pat the claws with the back of the knife to make them crack.

1. Take chopsticks and poke them directly between the crab's eyes, and turn them outward. Lean against the edge of the table and peel off the shell of the crab on the left and right edges.

2. After peeling off the shell of the crab, clean up the gallbladder that adheres to the shell of the crab.

3. Remove the long mesh gills of the crab, and then use a brush to clean the outer and inner layers of the crab.

4. Peel off the triangular or peach-shaped abdomen of the crab's abdomen. Take a knife and chop off the crab claws, and use the back of the knife to pat the crab claws to make cracks.

5. Chop off the tentacles of the crab head and the crab legs of the first section. Chop the crab in half from the middle and cut it into small pieces according to your cooking needs.