Is coconut crab delicious, is coconut crab delicious

Coconut crab is a precious seafood, and it is not easy to eat it. Coconut crabs are distributed on the islands of the Pacific generation, and in China, only southern Taiwan and Hainan are occasionally found. It is said that the coconut crab is only bought, and the ** of one is about 30 US dollars.

If you want to eat coconut crab in China, you need to make a reservation in advance at a high-end hotel. Originally, the number of coconut crabs was still relatively large, but in recent years, with the large number of people hunting, the number of coconut crabs has declined rapidly.

The coconut crab meat is delicious, belly fat, and nutritious, especially its eight strong feet, which taste like the tail of a lobster, and have a unique coconut flavor, which makes people unforgettable. Their balloon-like tail is full of crab roe, also called paste yellow, and those who have eaten it have praised it as "the best in the world", which is indescribably beautiful.

The naturally beautiful coconut crab cooking method does not need to be fancy, and its original taste can be best tasted by steaming it in clear water. Despite its name, it tastes more delicate than other crab meats and is closer to the umami of lobster. In addition, coconut crab eats coconut as its staple food, so its meat tastes like a faint coconut milk flavor and has a very unique taste.

1. Coconut crab.

Coconut crab is a terrestrial crab that looks very much like a spider, weighing up to 6 kilograms, coconut crab has a hard shell, there are two strong and powerful giant claws, it is a master tree climber, especially good at climbing straight coconut trees, because they can peel off the hard coconut shell with strong double chela, so they get their name from eating the coconut pulp in it. The coconut crab meat is delicious, belly fat, and nutritious, especially its eight legs, which taste like the tail of a lobster, and has a unique coconut flavor. In terms of food, whether steamed, stewed or boiled, the taste is very delicious and delicious; The crab paste steamed eggs taste excellent; If you use angelica, red dates, and round meat with stewed soup, it is regarded as a good tonic product.

Second, reviews. This crab will have a coconut-flavored flavor if you taste it, but it is not too obvious. The meat of the legs is too woody, and there is more fat in the abdomen, which is relatively good.

Three, view. Coconut crab is relatively rare, expensive, delicious, nourishing, and can be eaten appropriately.

1] Spicy crab.

Seasoning: green onion, salt, sugar, white wine, dried chili, ginger, cooking wine, vinegar, Sichuan pepper, chicken essence, edible oil.

Production process: 1Put the crab in a utensil, 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;

3.When the oil is hot to three percent, put in Sichuan 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, grams of monosodium glutamate, grams of pepper, 15 grams of cooking wine, 750 grams of peanut oil, green onions, grams of minced ginger, grams of starch, grams of balsamic vinegar, 25 grams of oyster sauce.

Production process: 1. Remove the shell and wash the crab, and change the knife into pieces; Take a bowl and put clear broth, salt, monosodium glutamate, pepper, green onion, ginger, garlic, starch, sesame oil, oyster sauce, mix into juice and set aside;

2. 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] Steamed crab with ginger vinegar.

Ingredients: 200 grams of live crab (2 pieces), 15 grams of ginger, 5 grams of coriander, half a tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar.

Production process: 1Wash the live crab, tie the crab legs with a rope, put it in a steamer and steam it over a hot fire for later use.

2.Scrape off the skin of the tender ginger and finely chop it for later use.

3.Take a small bowl and mix soy sauce, rice vinegar, sugar and minced ginger into a ginger vinegar sauce for later use.

4.Remove the toes and tails of cooked crabs, cut them into pieces, neatly stack them in two pots, pour ginger vinegar sauce, and sprinkle with coriander segments.

4] Butter garlic crab.

Ingredients: Crab (2 pieces) Minced garlic (1 3 cups) Minced green onion (1 teaspoon) Butter (1/2 oz) Cornstarch (1 tablespoon) Water (1 4 cups) Salt (1 3 teaspoons) Sugar (1 3 teaspoons) Pepper (small amount) Cornstarch (1 teaspoon).

Production process: 1. The crab is well placed, rinsed, drained, and sprinkled with a little salt after chopping and mixing well.

2. Chop the garlic and chop the green onion.

3. Boil six tablespoons of oil, isolate the crab pieces, sprinkle the cornstarch, and mix gently. Put down the medium heat oil, soak and fry until it turns red, reverse and cook for a while.

4. Take out the crab pieces, leave two tablespoons of oil, stir-fry the garlic until fragrant, add butter and stir-fry until fragrant, return the crab pieces to the wok, add the sauce and minced garlic to mix well.

5. Sprinkle the green onion and serve.

Whether it tastes good or not depends on personal taste, and there is no food that is absolutely delicious or unpalatable.

As a seaside person from the snack crab, I am very responsible to tell you that it is not delicious! As for what others say about the smell of coconut, I haven't eaten it anyway, it's all a strange smell. I wonder if they added coconut flour to it when they cooked it.

I can eat it. The tail of the coconut crab is like a balloon, and the inside is full of crab roe, which is called the paste yellow, and in addition to the belly and eight strong crab legs, the paste yellow of the coconut crab's tail is a rare delicacy.

Coconut crab food:

1. Coconut meat is the best erbium material for coconut crabs.

2. Feed on all kinds of fruits and nuts.

3. Rotten leaves and wood.

4. Decomposing animal carcasses.

5. The crustacean sheds the ruler vertical song leather shell.

6. Smaller than their own kind.

Coconut meat is the best erbium material for coconut crabs, and because the coconut crabs are very powerful, Ling Zheng can easily climb a tall tree to cut the coconut and chisel the shell to eat the coconut meat. It eats almost any organic matter, whether it is the fruit and leaves of plants, the decaying animal carcasses, or even smaller than its own kind, so it has the nickname of robber crab.