Garlic crabs
By VicentaLakin
Garlic crabs are a classic way to cook crabs in Western. Butter, mixed with a variety of foods, is wrapped on fresh crabs and baked in the oven for a moment, a top-class crab. Living in California, I'd like to introduce one of California's specialty crabs, Dungenescrab. The average Douglas crab is around 2 pounds (0.9 pounds) and the gap is quite wide from $4 a pound in the season to over $10 a pound in the non-response season. The title is StoneCrab, and you'll ask me why I want crab Douglas. Because the Florida Crab is a good substitute for Douglas crabs when they're expensive. Crabs are usually at half the price of Douglas crabs, about a pound. In Florida, where everyone eats only crabs, the fisherman picks them up, strips them off and throws them back into the sea, so that they can grow new crabs and continue to cycle. It still hurts... the good thing about the crabs is that they all sell them. Douglas crabs are only male crabs, and the law prohibits mother crab fishing. Crabs have a disadvantage, like their names, which is very hard. If it tastes, it'll be tougher, and Douglas crabs will be a little more beautiful. Overall, they're good crabs. In order to save money, this time I'm making Crab。
Recipe Recommendations
- stone crab 1KG
- garlic half a head
- black pepper appropriate amount
- parsley appropriate amount
- salt trace
- butter appropriate amount
- white onions half an
- chili noodles appropriate amount
Steps for Garlic crabs
1
Pick fresh crabs and go home and brush a little. If you don't take crabs, you can buy a big one. It can be used for crabs and barbecues. And when it's boiled, the crab's stomach is up. So you can keep the crab's own juice. I'll probably get 15-20 minutes of fire after the water's out, and then I'll get a little suffocation after the fire's off. I don't like the Western way of doing it, and I put it in the water, and it lowers the taste of crabs themselves. Photo by Douglas Krabs
2
Cold pot in butter, little fire to heat. And when the butter starts to melt, put it onions. The little fire lasted about two to three minutes. Then add garlic. It's gonna turn off the fire until the garlic changes a little bit, so the oil doesn't burn. After the fire was shut down, the pepper noodles and oscillators were added, followed by black pepper powder and a little salt sauce. Salt doesn't have to be too salty for its own crabs. The whole process is very patient, and it has to be slow and slow, and the tastes are getting stronger, so the smell is getting hungry. And when you do it, open the doors and windows so that your neighbors can smell it。
3
Preheat the oven 190°C (375°C). Prepare clean dishes and knives and split the crabs apart. Crab shells leave food mixed and the crabs' cheeks removed. All the crabs are in the butter juice. Let every crab put on oil juice. Put it in the oven for 5-10 minutes. The garlic crab is finishedGarlic crabs Make Tips
Crabs are steaming when it's off. Crabs are cooked with extra heat, preventing water from passing. If you want to taste a little less, change half of the butter to olive oil. I don't think it'd be much worse to save butter. The whole butter is the most fragrance. If you can't eat spicy, save yourself some pepper noodles. Garlic and onions regulate their preferences. The amount of oil is enough to cover all the crab blocks. If you want crabs to taste better, you break crab shells with a knife on your back。