Steamed royal crab
By AlenaKreiger
Australia, also known as Wrench Crab, is the main producer country for its fat and tender taste. Around February every year is the best time to use wild royal crab. In order to maintain its original flavor, I mainly steam it like Antarctic crabs. You can also use French foie gras or XO sauce to stir-fry it, and it tastes very good. I will provide it one by one in future recipes!!
- salty and fresh
- burn
- ten minutes
- simple
Steps for Steamed royal crab
1
Wash the royal crab first to remove the fine sand grains in the fine hair
2
After the water boils, put it on the steamer and cover it for 20 minutes
3
To check whether it is ripe, you can observe the crab lid. If the crab body is wine red and the back of the crab lid has been issued to prove that it is ripe.
4
Use a knife to open the lid and cut it from the middle of the head to the middle of the tail. It is not easy to cut
5
Set up dishes (more than 75% of the best banquet items are crab meat)