Steamed crab with belly button or shell facing upwards

It is recommended to place the crab with its belly button facing upwards when steaming. Raising the belly button can prevent the loss of crab roe, prevent the crab meat from drying out, reduce the leakage of fishy odor, maintain the integrity of the crab shell, and facilitate even heating.

Crab belly button facing upwards can effectively lock in crab roe and juice. Crab roe is rich in fat and trace elements, and it is easy to flow out from the crevices of crab shells at high temperatures. When steamed upside down, gravity can cause nutrient loss. The crab belly shell is thick and concave in curvature, and when placed upwards, it can form a natural container to absorb the condensed water vapor during the steaming process, keeping the crab meat fresh, tender, and juicy. At the same time, the crab stomach and gills are located in the abdomen, facing upwards to allow the steamed fishy water to naturally settle in the concave part of the crab shell, reducing pollution to the crab meat. If the crab shell is steamed upwards, the high-temperature steam will directly impact the weakest abdominal connection of the crab shell. Crab shell joints are prone to cracking due to thermal expansion, which not only affects aesthetics but also causes a large amount of umami substances to evaporate with steam. When the crab's foot joints are facing downwards, the muscle fibers are easily separated from the shell due to gravity, and the phenomenon of empty shells is prone to occur after steaming. Some species, such as hairy crabs, have loose navel covers, and inverted steaming may cause the navel cover to fall off, resulting in crab roe leakage.

Before steaming crabs, use a brush to clean the gaps between the crab shells. For live crabs, it is recommended to tie them up and steam them to prevent them from struggling and breaking their feet. After the water boils, steam over high heat for 10-15 minutes, adjusting the time according to the size of the crab. Paired with ginger vinegar juice, it can neutralize coldness. For those with weak gastrointestinal function, it is recommended to pair it with perilla leaves or brown sugar ginger tea. Dead crabs produce histamine toxins, so it is necessary to ensure that the crabs are fresh before steaming. Overnight cooked crabs should be thoroughly heated before consumption.