How to choose whether crabs are fat or not

Choosing plump crabs can be judged by observing the color of the crab shell, pressing the hardness of the abdomen, weighing the weight, checking the fullness of the crab legs, and observing the amount of crab roe in the crab paste.

1. Crab shell color

A green crab shell with a glossy finish indicates a good growth environment, and a shuttle crab shell with a clear green gray color is preferred. Dark or white shell color may have been stored for too long, and damaged or black spots on the shell surface may indicate poor health. River crabs are characterized by their plump and beautiful shell color, which is golden red and shiny, while sea crabs are preferred for their deep colored patterns.

2. Abdominal hardness

Press the crab navel with your thumb. The plump and plump crab's abdomen is hard and elastic, and can quickly rebound after pressing. The male crab's pointed navel should be tight and protruding, while the female crab's round navel should be thick and full. If the pressure is soft and inelastic, the meat may be hollow or about to molt.

3. Weight Comparison

The heavier the crab of the same volume, the fuller the meat. You can weigh the crab in your palm, and those with obvious heaviness are usually more plump and delicious. The ones that float lightly are mostly "water crabs" that have just molted their shells or individuals that have lost their water. When making a purchase, multiple comparisons can be used to select relatively heavier individuals.

4. Crab Leg Condition

Fat crabs have thick and swollen leg joints, which feel firm and meaty when pinched. The muscles at the base of the second pair of walking feet are significantly raised, and the inner wall of the crab claws is full and pink. If the leg joints are dry, the joints are loose, or the inner wall of the crab claws turns green and white, then the meat quality is less.

5. Crab paste and crab roe

In the eighth and ninth lunar months, the ovaries of the female crab are fully developed, and orange red crab roe can be seen through the abdominal shell; If the male crab's testis is semi transparent and gelatinous, it is filled with paste. Sea crabs can observe the connection between their head and chest armor and abdomen, and those with yellowish cream overflow are even fatter. Dead crab paste is prone to spoilage and should not be purchased. Fresh crabs should be bought and eaten immediately, and stored in refrigeration for no more than two days. When steaming, keep the abdomen facing upwards to prevent the loss of cream. After the water boils, steam for 10-15 minutes according to the size. Paired with ginger vinegar juice, it can neutralize coldness and be consumed in moderation for those with weak gastrointestinal health. Dead crabs produce histamine toxins, which are absolutely inedible. During the autumn season, 2-3 crabs can be eaten per week as fertilizer. Paired with yellow wine, it helps with nutrient absorption, but gout patients need to control their intake.