When buying crabs, it's important to distinguish between dry and wet crabs. Dry crabs are generally packed in mesh bags or straw sacks, while wet crabs are kept in glass water tanks. Wet crabs of the same weight are cheaper than dry ones, and they have a more appealing appearance with blue shells and white bellies. However, because they are full of water, they have a high moisture content and their texture is inferior.
When steaming or boiling crabs, always start with cold water. This helps prevent the crab legs from falling off. Since crabs grow in mud, they often carry some toxins. To prevent these pathogenic microorganisms from entering the body, crabs must be thoroughly cooked. Depending on the size of the crab, it is best to steam or boil for 8-10 minutes after the water comes to a boil. This ensures the meat is cooked but not overcooked.
Furthermore, due to the unique umami flavor of green crabs, no seasonings are usually needed when cooking. Even plain steaming in water results in a very flavorful dish, although it can sometimes have a slightly fishy or gamey smell.
The method for removing this smell is simple: 2-3 hours before cooking, untie the straw rope binding the crab and place it in fresh water (tap water). Let the crab swim around to expel the accumulated ammonia and nitrogen from its system. Just be aware that crabs soaked in fresh water cannot be stored or kept alive any longer. Tips for eating crab:
1. Dip the crab meat and roe in a dish of aged vinegar with shredded ginger;
2. For an enhanced flavor, order a pot of warm, high-quality Huadiao wine;
3. A bowl of lemon water and a warm towel can be used to wash away the fishy smell from your hands;
4. Drink a cup of ginger tea after the meal to dispel the "damp heat" from the crab and aid digestion.