Sea crabs
There are many crabs produced in China's coastal areas, and there are more than a dozen kinds of pike crabs, green crabs, Japanese sturgeon, striped crabs, dawn crabs, etc. commonly found in the market, and their characteristics are as follows:
Pike crab, the back shell is tea green. There are nine serrated teeth on the front side and nine on the left and right, and the last one is large and long, protruding to the left and right. Its whole shape is slightly similar to a woven shuttle, so it is called a pike crab. China's coastal areas are produced from Liaoning to Guangdong, but Hebei, Shandong and Zhejiang have the largest production.
Blue crab, similar in appearance to pike crab, large claws, back shell uplifted and smooth, blue-green, so the name "green crab". Its body is smaller than the pike crab, the body width is about 4 inches, this crab is mainly produced in Zhejiang, Fujian, Guangdong and other coastal areas, late summer and early autumn is the harvesting season. The well-known Cantonese cream crab is raised by young female blue crabs. Male green crabs are called meat crabs after fattening. These two kinds of crabs are abundant in Yangjiang and Dianbai in Guangdong, and the meat is delicious.
Dawn crab, the dorsal shell is almost round, the shell surface is light yellow, each side has a thorn, the dorsal shell has many red dots, forming many different shapes of red rounds. The vast number of fishermen call it "lion crab". Its quality is relatively firm meat, is one of the more valuable sea crabs, mainly sold in Guangdong, Fujian, Zhejiang three provinces. Sea crab is rich in nutrients, the meat taste is more delicious than ordinary seafood, and it is an aquatic delicacy.
Hairy crabs
Hairy crabs are also known as river crabs, crabs. According to the place of origin, there are three kinds of river crabs, lake crabs, and river crabs. This kind of crab is produced in all parts of China, widely distributed, large in output, is a popular aquatic products by consumers.
The river crabs produced by Shengfang in Hebei Province, the river crabs produced in Jiangsu, Zhejiang and Anhui, and the lake crabs produced in Shandong are all famous hairy crabs. The characteristics of these crabs are as follows:
Shengfang crab, also known as "Chinese fluffy crab" produced in Hebei Baxian Dongdian side, its unique growth environment and other places river crab is different, its characteristics are leather book, shell does not sting hands, tender meat, fresh, fat, crab yellow full, thick aroma, steamed two poop. Shengfang River Crab is not only well-known in Beijing and Tianjin, but also exported to Hong Kong, Macao and other places. It was ranked first in the national crab competition.
Yanting river crab (Yanting pike crab), the southern coastline of Zhejiang is tortuous, the shallow sea is vast, rich in river crabs, and especially the river crabs produced in Yanting, Pingyang County, are famous in the international market. Yanting, located at the sea of the Ao River, the confluence of cold and warm currents, is rich in bait, and is a unique breeding place for river crabs. The river crabs here are not only numerous, but also have large meat and delicious flavor. Generally each weighs 5 to 6 two, the large one has more than 1 pound.
Yangcheng Lake hairy crab is also known as golden claw crab. Yangcheng Lake is located in the east of Wanqing Taihu Lake, at the junction of Changshu, Wu County and Kunshan Counties in Suzhou. The lake is wide and rippling with turquoise waters. The shallow water is clear to the bottom, the bottom of the lake is rich in aquatic grass, and there are reeds around the lake, which is suitable for crab growth. Due to the good natural conditions of Yangcheng Lake, the river crabs produced are characterized by a large taste, generally 3 per kilogram, a large weight of more than half a kilogram, green back and white belly, golden claws and yellow hair, ten limbs, crab meat rich, tender meat, yellow and oily, delicious and delicious, rich in nutrition.
River crabs, generally males are larger than females, but females are more expensive than males. The use of river crab in cooking is seasonal, and it is generally the peak of crab hunting around the Mid-Autumn Festival. "September group October tip", September to eat female crabs, October to choose male crabs. River crab is a delicious, nutrient-rich ingredient. Generally, there are steamed or boiled methods, accompanied by ginger juice with unique flavor, and there are also steamed and peeled meat to make other dishes, called crab flour dishes. River crabs themselves are not poisonous, but dead crabs are easy to spoil and can become poisonous, so dead crabs cannot be eaten. River crab meat often has lung trematode parasites, so it can not be eaten raw.