Should crabs be steamed in bundles or released

When steaming crabs, it is recommended to tie them up and steam them to prevent them from struggling and causing broken legs to turn yellow. Loose steaming makes it easier to preserve the original freshness. The specific selection needs to be determined based on cooking requirements and the freshness of the ingredients.

Steaming crabs after bundling can effectively avoid limb breakage caused by intense struggle at high temperatures, especially suitable for species such as paste crabs and hairy crabs that are prone to yellowing. Binding with hemp rope can maintain the integrity of the crab body, allowing steam to evenly penetrate the gaps in the shell, and making the crab meat fibers more compact. When using this method, it is important to note that the rope material must be food grade cotton thread, and the amount of water in the steamer should not be too much to prevent the knots from becoming loose. The steaming time should be extended by a few minutes compared to the loose state to ensure that the center is fully cooked.

Direct loose steaming is suitable for highly active species of sea crabs such as horseshoe crabs and flower crabs. Instantly high temperatures can lock in the juice and highlight the original flavor. This method requires the crabs to be in a fresh state before being put into the pot, and the steaming process needs to be closely observed to prevent the crab lid from opening. It is recommended to pair it with ginger slices and perilla leaves at the bottom to remove the fishy smell. Loose steaming time is usually shorter than bundling, and crab meat has a higher moisture content, but some varieties may experience slight foot loss.

Regardless of the method used, before steaming the crab, use a brush to clean the crevices of the crab shell, boil the water and bring it back to the pot to maintain even heat. Paired with ginger vinegar juice, it can neutralize coldness. For those with weak digestive system, it is recommended to pair it with perilla soup or yellow wine. Dead crabs are prone to bacterial growth and must be discarded. Overnight cooked crabs should be thoroughly heated before consumption. Children and the elderly should control their single intake to avoid indigestion.