What kind of crab is delicious? Which crab is the best?

Personally, I think Sanmen blue crab is not bad, not only delicious, but also just the right size. I don't want hairy crabs to be too small to eat, not to be enjoyable to eat, or too big to cook like other crabs. A few days ago, a friend brought it from Sanmen, it was relatively fresh, and the taste was really super delicious!

Finally, a few pictures.

Delicious crabs meet the following requirements:

See. The dorsal carapace of high-quality crabs is blue-gray, shiny, the abdomen is white, the golden claws are covered with yellow hair, the color is bright, the umbilicus is rounded, convex outward, the limbs are firmly connected and curved shape, the body is large and old, if the back is yellow, the meat is thinner. In addition, if it is active, the crab that crawls around is a strong and good crab.

OK. For crabs that meet the requirements of the appearance, you should weigh it one by one with your hands, and the heavy ones are fat crabs. This trick does not apply to river crabs and live sea crabs, as these crabs are often tied up with flowers.

Peel. Peel off the umbilicus of the crab, if the crab roe in the shell is many, neat, and condensed into shape, the crab is a good crab.

Pull. If you buy a dead sea crab, you should observe the crab's legs, which are intact, and the crab legs are weakly elastic when gently pulled, indicating that they are fresh sea crabs.

Sniff. If you smell a fishy smell of sea crabs, it means that the sea crabs have spoiled and can no longer be eaten. Consumption of spoiled sea crabs can easily cause food poisoning.

Consume at the right time. Around the ninth month of the lunar calendar, the female crab's gonads are mature and the meat is plump; After the tenth month of the lunar calendar, the male crab has mature gonads and plump meat, so it should be eaten at the right time.

1. Look: Judge whether the crab is of high quality by observing the appearance of the crab. Look at the crab shell first, the fresh crab shell is dark green and shiny, and the body is generally thick and solid; Look at the navel of the crab again, the belly button protrusion is generally full of fat and concave, most of the fat is insufficient, if the crab paste is bright, the crab navel will generally reveal red on both sides, that is, the red mark is often said.

Three look at the chelicerae, that is, the two pincers in front of the crab, if there are a lot of villi on the chelicerae, the chelicerae are old and healthy; If the chelicerae are hairless, they are soft and weak.

2. Pinching: Pinching the crab claws with your fingers can help check the ripeness of the crab meat. The claws of crabs that are fully mature are generally hard and firm, and those that are not yet fully mature are generally softer.

3. Tease: By teasing the crab, judge whether the crab is fresh and energetic. First of all, you can use your fingers to tease the eyes of the crab, if the eyes of the crab react immediately, it means that the vitality is vigorous;If the crab's eyes are protruding and unresponsive, it may have died;Secondly, turn the crab over with its belly facing the sky, if the crab can quickly turn over and crawl, it means that it is vigorous and can be saved;If it cannot be corrected or it is difficult to straighten, it means that the vitality is poor, and the storage time cannot be long.

4. Pick: Eat female crabs in September of the lunar calendar, there are more crab roes, and eat male crabs in October of the lunar calendar, and there is more white gum, so it is said that male and female crabs should be picked in different seasons. In fact, the way to distinguish is very simple, just turn the crab over to look at the abdomen, the male crab has a triangular navel, and the female crab has an oval navel.

King Crab Five Stars There is king crab in the leopard, but when my sister goes to eat it, the meat is relatively empty, and **king crab** is different. Generally, the cooked frozen and chilled ones are cheaper, a pound is about 100 yuan, and the fresh ones are more expensive, about 300 yuan per catty, the problem is that the king crab is very large, the smallest is more than 2 catties, the largest is 8 to 10 catties, and the hotel is going to be thousands.

Crabs can't be eaten with anything.

Crabs should not be eaten with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, melons, peanuts, snails, celery, persimmons, rabbit meat, nepeta, eggplant, as there is a risk of food poisoning. Eating crabs should not be drunk cold drinks, which can cause diarrhea.

1. Don't eat persimmons after eating crabs: From the perspective of food medicinal properties, persimmon crabs are cold, and the two eat together, cold hurts the spleen and stomach, and people with weak and cold constitution should especially avoid it;Persimmon contains tannic acid, crab is rich in protein, the two meet, coagulation to form tannic acid protein, is not easy to digest and hinders digestive function, so that the food is stranded in the intestine for fermentation, vomiting, abdominal pain, diarrhea and other food poisoning.

2. Don't drink tea after eating crabs: When eating crabs, the best drink is warm rice wine, and it is best not to drink tea before and after eating crabs. Because the crab legs and crab gills inevitably have a little bacteria, drinking wine and vinegar can kill them, and our gastric juice also has a certain bactericidal ability, but after drinking tea, the gastric juice will be diluted, and the sterilization effect will be greatly reducedAnd tea, like persimmons, also contains tannic acid, which can cause gastrointestinal discomfort when eaten together.

Therefore, avoid drinking tea when eating crabs and within one hour after eating crabs.

3. Don't eat peanuts after eating crabs: peanuts have a sweet taste, fat content of 45%, and greasy things are easy to cause diarrhea when cold and profitable, so crabs should not be eaten with peanuts, especially those with weak stomach.

4. Don't eat cold drinks after eating crabs: cold drinks such as ice water and ice cream are cold things, which reduce the temperature of the stomach and intestines, and eating with crabs will cause diarrhea. Therefore, it cannot be eaten with crabs, and cold drinks cannot be eaten immediately after eating crabs.

5. Don't eat loaches after eating crabs: According to the "Compendium of Materia Medica": "Loach Ganping is non-toxic, can warm the mood, treat cough and water, and can't afford to be yang." It can be seen that its sex is warm. The crab is cold and profitable, and the function is opposite, so the two should not be eaten together.

6. Don't eat mutton after eating crabs: mutton is sweet and hot, and crabs are cold, and the two not only greatly reduce the warming and tonic effect of mutton after eating together, but also hinder the spleen and stomach.

7. Don't eat pears after eating crabs: pears are sweet and cold, and crabs are also cold.

Many people say that Yangcheng Lake hairy crabs mention crabs, but in fact, hairy crabs are lake crabs, which belong to freshwater crabs, and eating freshwater crabs is mainly popular. If you talk about freshness, it is definitely not as good as sea crab, the more famous and common is the pike crab, in September this season, basically every one is very fat, whether it is steamed or boiled or braised in the braised sea, it is very delicious.

Whether it's a river crab or a sea crab, you can choose mainly according to your own preferences. Both are a variety of crabs, and the meat quality and taste are relatively delicious; It's just that the meat of sea crabs is more scattered, while the meat of river crabs is firmer.

We all know that river crabs and sea crabs are very delicious and nutritious food, the taste of the two crabs is not the same, in general, the fresh sea crabs before and after Qingming are very delicious, and the sea crabs are relatively large and the meat is fat; Before and after the Mid-Autumn Festival, it is suitable to eat river crabs, the meat of river crabs is less, but there are a lot of crab roe and crab paste, and they are also very delicious.

Difference Between River Crab and Sea Crab.

1. First of all, the appearance of river crabs and sea crabs is somewhat different, and there are small fluff on the legs and pincers of river crabs, and the color is cyan; Whereas, sea crabs have a lot of colors and do not have small fuzz on their bodies.

2. In addition, the taste of river crab and sea crab is also different, the meat of river crab is firm, while the meat of sea crab is looser, and there will be a seafood flavor.

3. The nutritional value of river crabs and sea crabs is also different, and the vitamin A, vitamin B1 and vitamin B2 in river crabs are higher than those in sea crabs; The calcium, potassium and magnesium content of sea crabs is higher than that of river crabs.

Barracuda crab is a sea crab, called "white crab" in some areas. As the name suggests, it is named because it is generally in the shape of a shuttle, and there are three protrusions at the carapace, so it is also called "three-wart pike crab". It can be steamed, which fully retains the integrity of the crab meat and greatly improves the freshness of the meat, in addition, the fresh pike crab can be stewed with the local chicken, so that the chicken and crab meat complement each other, one is more tender than the other.

Delicious crab recommendation:

1. Hairy crabs.

Hairy crab is also called Chinese mitten crab, is a unique aquatic product in our country, hairy crab generally lives on the shores of rivers, rivers, lakes, etc., mainly to animal carcasses, grains as food, every autumn, female crabs have to swim to the offshore sea to breed. Therefore, when fishermen catch crabs, they generally carry out fortified catches on the way back after the female crabs have laid eggs.

2. Brown crab.

Brown crabs are generally caught in summer and autumn, and they are generally hidden in sandy beaches, rocky shores or rock crevices, so they are easy to find. Most of the brown crabs you see on the market are frozen, and the taste is not as good as fresh brown crabs. When making brown crab, it is best to crack its shell, otherwise it will be very difficult to eat.

3. Alaskan king crab.

Alaskan king crab is a kind of crab that lives in cold waters, its meat is huge and delicious, and the mouth is sweet and a little sweet, the meat is rich and delicate, and it is particularly delicious. The Alaskan king crab is so large that it can be a meter long if you put its legs. Unlike other crabs, the Alaskan king crab can crawl horizontally or vertically, because of its delicious meat, the Alaskan king crab is also known as the "king of crabs".

4. Australian king crab.

The Australian king crab, also known as the giant crab, mainly grows in the western and southern seas of Australia, and is very large and heavy, with a maximum weight of 36 kilograms. King crabs are generally nocturnal, and they are very interesting to make at sunrise and sunset. The king crab meat is fat, its feet can be as big as a basin, generally when steaming, the king crab needs to be divided into several large pieces, otherwise the pot can not be put at all.

5. Red crab.

The red crab is a kind of crab in the waters of Japan, generally living in the water below a kilometer, the size is not very large, but its appearance is bright red, very beautiful and generous, although the limbs of this crab are not very developed, but the speed of swimming is very fast, once you meet the enemy, you will use your front feet to attack the enemy. Because the taste of the red crab itself is very good, there is no need to add any seasonings at all.