Is brown crab delicious or cream crab delicious, why is it hard to eat brown crab?

It must be that the paste of the brown crab is delicious, the meat of the blue crab is delicious, and the hairy crab is the worst. Where there are sea crabs along the coast, who will eat hairy crabs, it's rubbish. Brown crabs may be frozen in what everyone usually eats, but there are a lot of imported fresh ones here in Guangdong, and the paste is much better than hairy crabs.

Features of brown crab.

Brown crab. Alias: trowel crab, easy trowel crab.

The breastplate of the head of the brown crab is light brown; eye area with half-annular russet markings; chelicerae ankle and lateral surface of long segment with a russet spot; The tips of the feet are brown. The male cephalothorax is 62 mm long and 83 mm wide; The female cephalothorax is millimeters long and the nails are millimeters wide. Inhabits sandy or sandy muddy seabed at a depth of 30-100 meters.

Difference Between Prince Crab and Brown Crab.

Dungeness crab is mainly produced in California, Oregon, Washington and other places in the United States. This crab lives only in the waters of the northeastern Pacific Ocean from the Aleutian Islands in Alaska to Southern California.

Brown crabs are mainly found in the Pacific Ocean and can also be found in Hong Kong waters. Inhabits sandy or sandy muddy seabed at a depth of 30-100 meters.

The appearance is different] Dungeness crab shell meat is less than 80% of the meat plump of light crabs, tough and dry meat (delayed freezing or too long), the whole cooked crab appears to break the shell, the black belly only affects the appearance, does not affect the meat quality, and the body meat and leg meat are relatively high. Leg meat accounts for 60% of high-quality crab meat products.

The breastplate of the head of the brown crab is light brown; eye area with half-annular russet markings; chelicerae ankle and lateral surface of long segment with a russet spot; The tips of the feet are brown. The male cephalothorax is 62 mm long and 83 mm wide; The female cephalothorax is millimeters long and the nails are millimeters wide.

Brown crab. The main reason for the unpalatable is that most of the brown crabs on the market are cooked and frozen, not fresh, and the ** of fresh brown crabs is 2 times that of cooked and frozen brown crabs, and the taste of brown crabs is not very good, and the crab meat is a little thick, so many people don't want brown crabs, and there are many hairy crabs that can replace brown crabs, so no one wants them.

Brown crab grows on the sandy or muddy seabed at 30-100 meters, with its own fishy smell and salty taste, and the brown crab also has high requirements for the method, and it will be difficult to eat if it is not done well. Moreover, the brown crabs on the market are cooked and frozen, not fresh, and the crab meat of the brown crab is still relatively thick, and the taste is not as good as other crabs.

Precautions for buying brown crabs

1. Look at the crab shell: when selecting, the crab shell should be green, the crab belly should be white, and it should not be black; The second is that the tail of the crab should be red or yellow, and it should be raised high, and the crab shell part should be separated from the root of the crab navel, and there is a feeling of fullness, indicating that the crab roe is very full.

2. Look at the eyes: The eyes of the brown crab are the most sensitive to the outside world, and when selecting, touch the position on the side of the eyes of the brown crab first, and the reaction is more intense, indicating that it is fresh. You can also flip it belly up to see if you can flip it over to see if it's healthy and fresh enough.

The above content refers to Encyclopedia - Brown Crab.

The brown crabs on the market are cooked and frozen, not fresh, the crab meat of the brown crab is relatively thick, and the taste is not as good as other crabs, the brown crab grows in the sandy or muddy seabed of 30-100 meters, with its own fishy smell and salty taste, and the brown crab has high requirements for the practice, and it will be difficult to eat if it is not done well.

If you love crab paste, then it is a good choice to choose brown crab, brown crab is larger, fat and fat, and its action is slow, the range of activity is small, so the whole body can be filled with crab paste, known as the "king of crabs".

Precautions for brown crabs

Don't eat raw crabs, drunk crabs: Brown crabs contain various pathogenic microorganisms in their bodies. In particular, the larvae eggs of lung flukes in their bodies are highly infected and have strong resistance, which cannot be killed by soaking in rice wine and white wine alone.

Eating raw crabs and drunk crabs can easily induce paragonimiasis, cause cough and hemoptysis, and cause paralysis if the virus enters the brain.

Do not eat the four "parts": the body surface, gills and gastrointestinal tract of the brown crab, which are full of bacteria, viruses and other pathogenic microorganisms. Therefore, when eating, it is necessary to remove the crab gills, crab intestines, crab heart (commonly known as hexagonal plate), crab stomach (that is, a triangular bone packet with sediment inside).

Because personal tastes are different,Eat brown crab to eat fresh, if it is cooked and frozen, the taste will be much worse. Steamed brown crab is the best choice, so as to maximize the original flavor of the crab.

At the same time, it is also necessary to master the heat, because if this kind of cooked and frozen food is overcooked, the water loss will be more serious, so that the crab meat inside will age and become unpalatable.

Nutritional value of brown crabThe content of protein and trace elements in brown crab is very rich, protein can bring sufficient nutrition to the body, make the body healthier and stronger, and trace elements are important substances to maintain the normal operation of body tissues, it is the best choice to supplement trace elements through food, the crab roe in brown crab is with the effect of clearing heat and detoxifying, and also has high medicinal value, with the effect of killing insects, and can also be used to treat athlete's foot and other diseases, and the crab shell also has the effect of regulating qi and relieving pain. Moreover, it has an anti-tuberculosis effect, and for tuberculosis patients, eating some sea crabs such as brown crabs in their daily lives will help them recover.

saidBrown crab. It's hard to eat because the brown crabs you eat now are frozen。How can frozen crabs be delicious, the meat is not fresh, and the taste is not delicious.

In fact, people who like to eat brown crab will like him very much. People who don't like him will not like him because of his hard meat and think that he doesn't taste like a regular crab.

Preparation of steamed brown crab

Ingredients: 4 crabs, salt, rice wine, minced ginger, soy sauce, sugar.

A little monosodium glutamate, sesame oil, and balsamic vinegar.

Method: Rinse the crab with a toothbrush or brush against the water (I cut off the mud hairs on the big clip), put it in a brown crab container, and the belly is upward (in order to keep the yellow in the crab's belly from flowing out). You can add a little salt for a more delicious taste.

Put the minced ginger in a small wine bowl, add boiled soy sauce, sugar, monosodium glutamate, rice wine, and sesame oil and stir. Take another small bowl and put the vinegar for later use; Put the crab in the basket and steam it over fire for 1520 minutes, until the crab shell is bright red and the crab meat is ripe, then take it out. Serve with brown crab oil to taste and vinegar.

1.The claws of Dungeness crab are fat, and when you gently crush them with tongs, you will find plump and white crab meat. The meat of Dungeness crab is firmer and tougher, and there is a wonderful light aftertaste.

2.The meat quality of the brown crab is relatively coarse, and the taste of cooked and frozen crab is still incomparable, and it is generally more suitable for curry crab or spicy crab, and the taste of direct cooking or steaming is not very good, and the meat is relatively dry.

1. Different origins:

Brown crab, England, Ireland, France and Spain.

Dungeness crab, produced in the United States and Canada.

2. Different genders:

Brown crabs, most of which enter China, are female crabs, which are more popular with Chinese consumers because of their yellow color. Dungeness crab, all (yes, yes) into the territory of China are male crabs, because according to the laws of the United States and Canada, in order to maintain the sustainable development of the ecological environment (MSC), no company or fishing fleet is allowed to catch the female crab of Dungeness crab, so Dungeness crab is also known as prince crab.

3. Edible parts:

Brown crab: Eat meat and eat yellow. Dungeness crab: Eat meat and paste.

4. **: Dungeness crab** is relatively high, brown crab** is low.

Extended content: Dungeness crab is mostly meaty, the meat is thick, delicious and slightly sweet. And the meat yield is high, it is an excellent high-quality protein**, containing all essential amino acids, low fat and low calorie. It is also rich in several important minerals such as zinc, copper, calcium, magnesium and iron.

It is a natural choice for balanced nutritionists. Crab meat is rich in protein and low in calories, at only 110 calories per ounce.

The plump orange crab paste of brown crab is 6-10 times that of ordinary crab paste, so it is commonly known as the "king of the world's cream crab". The meat is plump and thick, plump and pleasant, full of seafood. Brown crab is rich in nutrients, he is not only a low-fat, high-protein nourishment, but also rich in copper, zinc, selenium, magnesium and other important trace elements required by human beings and essential unsaturated fats, eating a serving of brown crab is equivalent to twice a week of seafood consumption and can meet the human body's needs of omega-3 in a week.