How to steam crabs without tying ropes

Crabs can be steamed directly without tying ropes, but care should be taken to prevent the crab legs from falling off or the crab roe from being lost. When steaming, it is recommended to place the crab with its belly facing upwards, add cold water to the pot, and control the heat. When steaming crabs without tying ropes, placing them with their abdomen facing upwards can reduce the loss of crab roe. Putting them in cold water can evenly heat the crabs and avoid sudden high temperatures causing intense struggle. Boil the water in the steamer and turn it to medium heat. Steam the crab for 10-15 minutes according to the size of the crab. The crab shell turns red and is cooked. During the steaming process, a damp cloth can be covered or perilla leaves can be placed on top, which can remove the fishy smell and keep the crab meat fresh and tender. If you are worried about the crab legs falling off, you can cushion them with cabbage leaves or bamboo curtains at the bottom of the steamer.

In special cases where crabs have excessive vitality, they can be frozen for 20 minutes to enter a dormant state before steaming. For crabs weighing over 500 grams, it is recommended to cut them in half and steam them to ensure that the central part is fully cooked. After steaming, take it out immediately to avoid prolonged simmering and affecting the taste. Eating it with ginger vinegar sauce can neutralize coldness. The water level in the steamer should be lower than the steamer to prevent boiling water from directly contacting the crab body, and maintaining steam circulation is more conducive to uniform heating.

It is recommended to choose live crabs for steaming fresh crabs. Crabs that have been dead for more than 2 hours should not be consumed. Clean the crevices of crab shells with a brush before steaming, and avoid eating them with persimmons or strong tea. For those with spleen and stomach deficiency and cold, it is recommended to pair with ginger tea. Gout patients should control their intake. The remaining crab meat can be refrigerated for 24 hours, and when consumed again, it needs to be thoroughly heated to boiling.