What can be made with crab products
Crab products (crab meat, crab roe, crab eggs, crab paste)
Types of crab and processed products Crabs are divided into two main categories: sea crabs and freshwater crabs. Sea crabs are large and diamond-shaped, also known as swimming crabs or gun crabs. They belong to the Crustacean class, are nutritious, and have a delicious flavor. In the autumn, when the weather is clear and crisp, it is the peak season for crab, as the saying goes, "The crabs are plump in the middle of the eighth lunar month." Depending on their origin, they can be further divided into river crabs, sea crabs, and lake crabs. The river crabs from Shengfang in Hebei, the river crabs from Nanjing, and the red-haired crabs from Yangcheng Lake in Jiangsu are the most famous. Crab meat is delicious and can be eaten fresh, and its processed products can also be used as seasonings.
1. Crab meat: This is a lightly dried product made from the meat of fresh crabs. The leg meat is called crab legs or crab claws, while the other parts are simply called crab meat. The best quality is those that are dry, yellowish in color, clean, without black spots or mold, and free of shell fragments or debris.
2. Crab roe: This is a processed product made from the yellow substance in the abdomen of fresh crabs. It can also be canned while fresh. It is yellow in color and has a fresh taste, making it excellent for braising and stewing with fresh vegetables.
3. Crab eggs: These are the dried eggs of crabs, also known as crab roe. They are yellow in color and used as an ingredient in cooking. The best quality is those that are dry, with coarse grains, a bright yellow or brown color, and free of crab hair or debris.
4. Crab paste: This is a paste made by grinding and processing fresh crabs. It has a fine texture, red color, and a fragrant aroma. It can be used to cook fresh vegetables, steamed, or even eaten raw.
Product quality Crabs are considered good if they are fat and large, have full flesh, complete front claws, and no unpleasant odor or signs of spoilage. For processed products like crab meat, crab roe, and crab eggs, the best quality is those that are dry, bright yellow in color, without black spots, odor, mold, or debris.
Nutritional content (per 100g) River crab: Water 79.0g, Protein 15.7g, Fat 2.1g, Carbohydrates 0.8g, Calcium 293mg, Phosphorus 113mg, Iron 13.5mg
Crab legs (dried meat): Water 15.0g, Protein 72.2g, Fat 5.2g, Calcium 307mg, Phosphorus 748mg, Iron 44mg, Thiamine trace, Riboflavin 0.12mg, Niacin 2.9mg.
In addition, it also contains eight essential amino acids for the human body, such as valine and lysine.
How to eat Due to their rich protein content, crab products are nutritious and delicious foods. They can be served as dishes or used as seasonings. The method of eating is as follows: First, rinse the dried products with cold water, then steam them in a steamer until soft. A few slices of ginger can be added during steaming. They are generally used to cook various fresh vegetables and meats, as well as for stewing and making soups. For braising, first stir-fry chicken pieces or meat slices in a pan, then add seasonings like ginger, wine, and sugar with some water. Add the steamed crab meat and cook until done; the flavor is exceptionally delicious.
Storage methods Processed crab products like crab meat, crab roe, and crab eggs should be packed in wooden boxes lined with moisture-proof paper. It is best to place bags of quicklime around the inside of the box to absorb moisture. Store in a cool, ventilated place, preferably on an upper floor, and place the box on wooden blocks. If insects or mold are found but the problem is not severe, the mold spots can be washed off with cold water, then the product can be dried in the sun, fumigated with 1.5% sulfur, and stored in a sealed jar. If there is a strong unpleasant odor, it indicates spoilage and the product should not be consumed as food.