Last night, my husband's friend sent four red cream crabs, each weighing 7- 8. They were taken directly from the fish boat, and they were all fresh.
To be honest, we rarely buy red cream crabs because it is too expensive. Now that it is a gift from a friend, of course I have to plan how to eat it.
There is no suspense that one is definitely a salty red cream crab that is going to be made in brine--I will introduce it next time.
Let's make one of them the vermicelli pot that our family likes.
A steaming pot of red cream crab vermicelli casserole is sure to be very popular!
Red cream crab and onion vermicelli pot
By RyleighRatke
Recipe Recommendations
Steps for Red cream crab and onion vermicelli pot
1
Before preparing to eat, peel the onions, wash them, slice them, and soak the vermicelli until soft
2
Wash red cream crabs with a brush.
3
Open the red cream crab, remove the stomach, gills, and bottom cover.
4
Remove the rubber band from the crab tongs, cut it in half, and pat it with starch.
5
Put it into the pan and fry it, and serve out.
6
Take a medium casserole, add proper amount of water, and add vermicelli.
7
Add the onions.
8
Add the red cream crab lid and add cooking wine.
9
Add the red cream crab and cook for 8 minutes.
10
Add salt, pepper, and soy sauce.
11
Garnish with some coriander.Red cream crab and onion vermicelli pot Make Tips
1. Put only a little bit of minced coriander for decoration. 2. Do not cook for too long. If you take a long time, the onions will not taste good. 3. Patients with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should eat less or not.