When buying crabs, it's important to distinguish between dry crabs and wet crabs. Dry crabs are generally packed in mesh bags or straw sacks, while wet crabs are placed 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 have absorbed a lot of water, they have a higher moisture content and their texture is inferior.
When steaming or boiling crabs, always start with cold water. This way, the crab legs are less likely to fall off. Since crabs grow in mud, their bodies often contain some toxins. To prevent these pathogenic microorganisms from entering the human body, crabs must be thoroughly cooked before consumption. Depending on the size of the crab, it is advisable 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 blue crabs, no seasonings are usually needed when cooking them. Even plain steaming in water results in a very savory flavor, although it can sometimes be accompanied by a fishy smell.
The method for removing this smell is simple: Untie the straw ropes 2-3 hours before cooking and place the blue crabs in fresh water (tap water). Allow the crabs to swim around to expel the accumulated ammonia and nitrogen from their bodies.
Just be aware that crabs that have been soaked in fresh water cannot be stored or kept alive any longer.
Crab-eating tips: 1. A dish of aged vinegar with shredded ginger for dipping the crab meat and roe; 2. Ordering a pot of warm, high-quality Huadiao wine will add even more flavor; 3. A glass of lemon water and a warm towel to wash away the fishy smell from your hands; 4. A cup of ginger tea after the meal to dispel the damp-heat from the crabs and aid digestion.