How can crabs not lose their claws

The easy shedding of claws during crab cooking is mainly related to the operating techniques and heat control. Methods such as low-temperature treatment, steaming with the abdomen facing upwards, binding and fixing, rapid freezing pretreatment, and adjusting the water salt ratio can be used to reduce shedding.

1. Low temperature treatment

Before putting live crabs into the pot, soak them in ice water for 15 minutes to put them into a dormant state. Low temperature can reduce crab nerve activity and struggle. It is advisable to control the temperature of ice water between 0-4 degrees Celsius, as excessive freezing can cause muscle tissue damage. This method is particularly suitable for species with thinner shells such as swimming crabs, and the steaming integrity rate is significantly improved after processing.

2. When placing the steamer with the crab belly facing upwards, it can prevent the crab claws from sagging and breaking due to gravity. Steam permeates evenly through the gaps in the abdominal shell, shortening the maturation time by about 20% compared to facing upwards from the back. When using this method for thick shelled species such as green crabs, it is recommended to place ginger slices on the abdomen to prevent direct contact with the steaming basket.

3. Binding and fixation

Using cotton rope or fragrant grass to bind crab claws and walking feet can effectively restrict movement. Traditional crab binding techniques require cross fixation of 8 joint points. For aggressive species such as hairy crabs, it is recommended to use double-layer bundling and avoid the crab navel breathing hole. The binding material should be made of odorless natural fibers to avoid the production of harmful substances at high temperatures.

4. Rapid freezing

Cooking live crabs immediately after 3 minutes of rapid freezing can maintain muscle relaxation and complete heating before the cell ice crystals penetrate the tissue. This method is particularly effective for deep-sea species such as snow crabs, as freezing for more than 5 minutes can lead to the loss of umami substances. The crab can be sealed and laid flat in the freezer compartment of the refrigerator for home use.

5. Salt water ratio

When cooking crabs, adding sea salt at a ratio of 1:10 can reduce muscle contractions in an isotonic environment. Large species such as king crabs can be soaked in 3% saline solution for 10 minutes to reduce the amount of calcium dissolved in the shell, which helps maintain the strength of the connection. Adding a small amount of sea crystal during freshwater cooking can simulate the native environment.

Choosing energetic crabs is the foundation for ensuring integrity, and individuals who can quickly retract upon touching their eyes are fresher. 2 hours before cooking, let it rest in light salt water to promote spitting. The cooking time should be determined based on the color change of the crab shell. After the green shell turns red, continue heating for 2 minutes. When consumed, pairing it with ginger vinegar juice can not only remove coldness but also decompose chitin. The thin film connecting crab claws and the body is rich in flavor enhancing amino acids, and it is recommended to keep it. If the crab claws are found to have fallen off, the fracture can be dipped in egg white solution and briefly baked to achieve adhesion.