How to make delicious chilled swimming crabs
Recently, swimming crabs have become a hot topic in the seafood market, especially chilled swimming crabs, which are favored by consumers because of their tender meat and affordable prices. This article will combine the hot content on the Internet in the past 10 days to introduce in detail the purchasing skills, classic methods and precautions of chilled swimming crab to help you easily unlock the delicious taste.
1. Recent hot topics and swimming crab related data
| topic | heat index | Main discussion platform |
|---|---|---|
| “Price reduction on swimming crabs” | 852,000 | Weibo, Douyin |
| “Comparison of the taste of chilled vs. live crab” | 627,000 | Xiaohongshu, Bilibili |
| “New way to eat swimming crab” | 485,000 | Go to the kitchen, Zhihu |
2. Chilled Swimming Crab Purchasing Guide
1.Look at the appearance: The crab shell is blue-gray and shiny, and the abdomen is white without dark spots.
2.smell: Fresh swimming crabs have a light sea smell, so be careful if there is any sour smell.
3.Pinch hardness: When pressed, the roots of the crab legs should be plump and elastic. If they are soft, they may go bad.
| Quality characteristics | high quality | inferior quality |
|---|---|---|
| Crab legs status | Tight joints | loose and fall off |
| eye reaction | Will move when touched | No response |
3. Recommended classic practices
1. Steamed swimming crab (the most original flavor)
- Processing: Brush behind the crabs and place them on the plate with the belly facing up.
- Steaming: After the water boils, put it in the pot and steam over high heat for 8-10 minutes
- Dipping sauce: Ginger vinegar juice (minced ginger + balsamic vinegar + a little sugar)
2. Swimming crab with scallion oil (new way to eat by internet celebrities)
- Steps:
① Cut the crab into pieces, coat in starch and fry until golden brown
② Sauté the onion segments and pour hot oil over them
③ Add steamed fish soy sauce to taste
| practice | cooking time | difficulty |
|---|---|---|
| steamed | 15 minutes | ★☆☆☆☆ |
| scallion oil | 25 minutes | ★★★☆☆ |
4. Precautions
1.Thawing tips: Defrost slowly in the refrigerator (about 6 hours). Do not soak in hot water.
2.Contraindications: Crab heart, gills and stomach need to be removed and should not be eaten with persimmons
3.Save method: Uneaten crab meat must be sealed and refrigerated and consumed within 24 hours.
5. Nutrition Tips
| Nutritional information | Content per 100g |
|---|---|
| protein | 15.8g |
| fat | 2.3g |
| Selenium | 33μg (accounting for 60% of daily requirement) |
Once you master these tips, you can easily cook restaurant-quality swimming crab dishes. It’s the peak season for swimming crabs recently, and prices are about 20% lower than in previous years. It’s a good time to feast!
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