CATDOLL : CATDOLL: What are the correct steps to eat crabs?

What are the correct steps to eat crabs?

First cut off the legs and large claws, then open the crab shell, eat the crab meat and crab roe, and finally eat the meat inside the legs and claws.

Tools and materials: crab, scissors, spoon

step:

1. Cut eight feet of the crab, including the two large claws.

2. Remove the crab cover (a small piece of the crab's belly button, which is a different shape on male crabs), and then remove the crab cover.

3. Use a small spoon to remove the triangular and tapering part of the crab in the middle of the crab shell.

4. Cut the crab meat in half, tear it apart along the crab legs, and then remove the crab meat.

5. The crab claw is divided into three parts, and the first two parts can be crabs.

6. Cut the shell directly and scoop out the meat with a spoon.

7. Use scissors to cut open the last large claw that will be eaten by the meat.

Note:

1. Do not eat crab heart, crab lungs, crab belly and other parts. Be careful when eating;

2. When eating crabs, be careful not to eat raw crabs. Crabs should be cooked before eating to supplement some trace elements needed by the human body.

How to eat crabs

method

1

Before eating crabs, let's first take a look at the magic weapon for eating crabs - the eight crab pieces:

1. Crab basin: It can be used to hold crab shells, or you can innovate and improve it by using the shape of the container and putting in dipping sauce that goes well with the crab.

2. Scissors: Hairy crabs are very hairy, and the function of scissors is to cut off the long brown hair on the crab legs and claws.

3. Crab needle: remove the inedible white crab gills and the crab stomach covered with bones, which are not edible. At the same time, it can also be used to easily remove the meat from the crab body and hook out the meat from the crab legs for eating.

4. Long-handled spoon: Its function is self-evident. After opening the crab, you can use the spoon to put large pieces of crab roe or paste into your mouth. The taste is extremely satisfying.

5. Waist hammer: hammer-shaped objects are naturally used for hammering. Pick up a crab and gently knock on the edge of the crab's back to loosen the crab shell, which is convenient for opening the crab shell. Nowadays, the bold people can open it with their fingers, so most restaurants no longer use this tool.

6. Long-handled axe: Use a long-handled axe to open the back shell and belly button, and then hit it several times with a hammer, and it will be easy to open.

7. Crab claws: The best tool for opening crab claws. Place the hard crab claws in the claws, apply gentle force, and the shell will break. Then use a skewer to pick out the meat from the crab claws.

8. Crab claws stool: A small golden stool that looks like a small chopping board. You can place the crab on it, and then use other tools to easily remove the meat from the crab claws or the crab body.

2

It's time to eat the crab. First, use crab scissors to cut the crab legs from back to front. Be careful to avoid the joints and cut slightly in front of the joints (as shown below):

3

Use the crab needle to push out the leg meat, put it in the crab bowl, and add ginger vinegar to eat (as shown below):

4

To deal with the two large claws, use a crab hammer to gently loosen the crab claws on the crab table, peel off the crab shell and use a crab needle to pick out the crab meat. If you want to put the crab back to its original shape in the end, use crab scissors to cut it open from the inside and pick out the crab meat (as shown below):

5

Use a crab hammer to gently tap the sides of the crab shell to loosen it (as shown below):

6

Use a crab needle to pick open the loosened crab shell. After knocking, the crab meat and crab glue are completely separated from the crab shell. It is very easy to operate (as shown below):

7

Use the fork end of the crab needle to collect the white crab glue and put it in the crab bowl. In this way, the hairy crab is eaten cleanly (as shown below):

END

Precautions for eating crabs

1

Do not eat dead crabs: The parasitic bacteria in dead crabs will multiply and spread into the crab meat, causing protein decomposition to produce histamine. The longer the crab has been dead, the more histamine accumulates in the body and the more toxic it is. Even if the dead crab is cooked thoroughly, the toxins are still not easily destroyed. Eating it will cause nausea and vomiting, flushed cheeks, and accelerated heartbeats.

2

Don't eat crabs that have been left overnight: Crabs are foods that contain a lot of histidine. The histidine in crabs that have been left overnight will be decomposed into histamine under the action of certain vitamins. Reheating can kill pathogenic microorganisms, but it cannot destroy toxins, thus leading to histidine poisoning. Therefore, when eating crabs, you must remember that it is best to steam them and eat them immediately, and the longest time should not exceed 4 hours.

3

Don't eat the "four parts" of crabs: the crab stomach, which is the triangular bone bag in the crab shell. Eat the crab shell first, scoop out the crab stomach in the middle with a small spoon, and gently suck out the crab roe wrapped outside. For the crab body, first use scissors to cut off the extra crab legs and crab mouth; use the spoon handle to pick out the hexagonal piece in the middle of the crab body, which is the crab heart and should be discarded; the crab intestine, which is a black line from the crab stomach to the crab navel; the crab gills, which are two rows of soft things like eyebrows growing on the crab abdomen, should all be removed. This taboo of eating crabs must be remembered.

Steamed crabs are the most nutritious

Steaming is almost the best cooking method to preserve nutrients. There is no loss of nutrients dissolved into the soup when boiling or blanching vegetables, nor is there the excessive temperature when frying. The heating temperature does not exceed 100 degrees, the loss of thermal decomposition is small, the loss of oxidation is also small, there is no smoke, and it does not introduce too much oil.

Preparation method: Hold the two sides of the crab's large cover at the base of the two rows of legs with your hands (the crab cannot pinch your hands no matter how you move it), and then use a toothbrush to brush all the places you can reach. Brush as clean as possible and put it in a container; then 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 vinegar in it for later use; finally, put the crab in a steamer and steam it for 15 to 20 minutes, and take it out when the crab shell turns bright red.

First, break off the crab's navel.

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2

Use scissors to cut off the 8 legs and 2 claws of the crab. After cooling, the meat will separate from the crab shell and can be easily pushed out or sucked out, so save it for last.

3

Then peel off the crab shell.

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4

Pour some ginger vinegar juice into the crab shell and eat the crab roe. There is a triangular cone-shaped area under the crab mouth, which is the crab stomach and cannot be eaten.

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5

There is a hexagonal piece in the middle of the crab body. That is the crab heart and it cannot be eaten.

6

Use scissors to cut off the excess crab mouth and crab lungs (the eyebrow-like parts on both sides of the crab body).

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7

Use a small spoon to scoop some ginger vinegar and pour it on the crab, then eat all the crab roe and crab paste in the crab body, and then break the crab body into two halves.

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8

Remove the meat from the crab and eat it. The clean crab shell will become translucent.

9

Use scissors to cut the crab legs into three parts. The tip of the last section can be used as a tool.

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10

Use the thick end of the crab's toe to push out the meat at the front of the crab leg. As for the crab claws, use scissors to cut the two sides, and then bend the two claws in opposite directions to separate the crab claws.

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Please click to enter image description

01 Lift the crab shell

After the cooked crabs are dried, crack open the crab shells with your hands.

02

Remove the crab navel

The crab navel contains crab intestines, which are full of dirt and cannot be eaten.

03

Eat crab roe/roe

Eat the roe of female crabs and the roe of male crabs; after opening the crab shell, first remove the crab stomach in the crab shell, then use a spoon to take out the crab roe/roe, dip it in vinegar and shredded ginger and eat it.

04

Eat crab body

Use a toothpick to pick it up or break it apart with your hands, then dip it in vinegar and ginger and eat it.

05

Eat crab legs

It's mainly the thighs. If you are good at eating, you can just bite off the two ends and suck out the crab meat inside. You can also use scissors to remove the shell of the crab legs before eating.

06

Crab scissors

Break it into three parts. The middle part is the area with meat to be eaten. Use scissors to cut open the crab shell and eat it directly.

Special Tips

There are four parts of crab that cannot be eaten: crab stomach, crab heart, crab intestines and crab gills.

Typhoon Shelter style dishes originated in Hong Kong, and this Typhoon Shelter Fried Crab is one of the classics. It is golden, crispy, tender and tasty, and so delicious that you will lick your fingers. And the more you eat, the more appetizing it becomes. Crabs are a delicacy in our lives and have a high edible value. If you are tired of eating steamed crabs, you must try this method!

Spicy Crab

Ingredients: swimming crab, bean paste, peppercorns, onion and ginger slices, salt, and white sugar.

1. Clean the crabs and cut them into two halves with a knife.

2. Dip the halved crab in starch, put it into the pan and fry it until golden brown.

3. Add onion, ginger and garlic to the pan, then lower the heat and add peppercorns and bean paste and stir-fry until fragrant.

4. Add clean water, put in the fried crabs and stir-fry, then add salt and sugar to season.

Steamed Crab

Ingredients: Crab, Garlic

step:

1. First break off the crab claws and use a tool to crack the outer shell of the crab claws (this step is to make it easier to eat the crab claws, otherwise you won’t be able to bite them open even if your teeth are broken).

2. Use an old toothbrush to clean the crab.

3. Remove the crab shell.

4. Split the body into two.

5. Chop the garlic.

6. Sprinkle the minced garlic over the crabs.

7. Steam over high heat for 15 minutes.

Crab, Cabbage and Tofu Stew

Ingredients:

Crab, Chiba tofu, Tianjin white, ginger, chives

step:

1. Wash the crabs, remove the gills, open the shells, and cut the crabs into four pieces

2. Cut the cabbage into small pieces, cut the tofu into small pieces, peel and slice the ginger, and cut the green onions into small pieces

3. Add oil to the pan and add scallion and ginger slices.

4. Add cabbage and continue to stir-fry for a while

5. Add appropriate amount of water, put in tofu and crab and bring to a boil

6. Continue cooking until the flavor is absorbed, add some white pepper, salt and sprinkle with chopped green onions.

Crab with sauce

Ingredients:

Blue crab, garlic, onion, ginger, pork rib sauce, cooking wine, water

step:

1. Clean the crab shell. Also make sure to clean the back of the crab's legs.

2. Tear off the part on the belly with your hands. Rinse the newly connected part with running water.

3. Remove the shell, remove the gills on both sides, and carefully rinse the crab roe.

4. Clean the crab's legs and pat them open with the back of a knife.

5. Cut the body into 3 pieces. If the size is small, cut it into 4 pieces.

6. Cut the green onion into sections, cut the ginger into strips, and slice the garlic for later use

Steamed Crab with Vermicelli

Ingredients:

Crab, vermicelli, onion, ginger, garlic

step:

1. Soak the vermicelli until soft, spread it on the bottom of the plate. Sprinkle with chopped green onion, garlic and ginger

2. Clean the crab, cut it in half, and place it upside down on the vermicelli.

3. Pour steamed fish soy sauce on top and steam (put in after the water boils and keep steaming on high heat)

4. Steam over high heat for 5-8 minutes (depending on the size of the crab), then take it out and sprinkle some chopped green onions.

5. Pour boiling hot oil on it and you can eat it.