Is the butter crab a river crab or a sea crab? When will it be good to eat? How do you eat it?

Butter crab is a kind of crab that is more expensive. It is famous for the large amount of yellow oil in the joints such as crab claws and lid. Its price is calculated on the basis of two, so most people cannot afford it. Is it a sea crab or a river crab? When will it be good to eat? How do you eat it?

Butter crab is a sea crab, its predecessor is ointment crab, is a female green crab, so its appearance is the same as ointment crab. The difference is that the color of the steamed crab body is between red and yellow, and yellow oil can be seen on the crab lid and crab claw joints. According to local experts, during the summer spawning season, mature ointment crabs live on the banks of the shoals when they lay eggs. When the tide goes out, the fierce sun raises the water temperature on the shoal, and the paste crab is stimulated. The crab paste in the crab decomposes into golden oil, and then permeates into all parts of the body. The whole crab is filled with butter, and the crab body is orange, so it is called butter crab. Because the yield and quality of the butter crab are directly affected by the breeding environment and weather, and the production period is not long, it makes the butter crab seem very precious.

When do you eat?

The butter crab is famous for its sweet ointment and fresh meat. The best time to eat butter crab is usually just more than two months from the end of May to the middle of August of the lunar calendar. It is now September. Friends must not miss the good time of eating butter crab.

The best season for butter crabs is the seventh and eighth months of the lunar calendar, which is different from hairy crabs. From May to August every year, at the confluence of the sea and the Pearl River Estuary, many paste crabs climb ashore to bask in the sun and change their shells. At this time, the appearance of the butter crab is the same as the paste crab, the difference is that the crab body shows a color between red and yellow, and yellow oil can be seen at the crab cover and the joints of crab claws. The plump "figure" is enough to make people swallow.

Introduction to how to eat:

1. Fried crab with butter

Raw materials: 3 butter crabs, 1 ginger, 20 ml cooking wine, 15 grams of cornflour, a little salt, the right amount of oil, 1 spring onion.

Practice: wash the crab clean, split the spring onions in half, cut the ginger into 6 large slices, cut the rest into shredded pieces, and cut the onions into sections. Seal the incision of the crab with sliced ginger and proper amount of salt. Add oil to the pan. After the oil is 50% hot, dip the crab's incision with cornflour and put it down into the pot. After the incision solidifies and turns golden, put the crab pieces flat, sprinkle with shredded ginger and onion garlic, sprinkle with cooking wine, cover and simmer for about 7 minutes. Turn the crab pieces after 7 minutes and continue to cover and simmer for about 3 minutes.

2. Chili butter crab

Ingredients: 600 grams of butter crab, 2 green and 2 red peppers, 3 diced peppers, 1 tbsp chopped ginger, 1 teaspoon minced garlic

Seasoning: 1 teaspoon of sauce, 1 teaspoon of fish sauce, 1 / 2 teaspoon of salt, a little sesame oil, pepper, 1 / 2 cup of water

Thickening sauce: half a teaspoon of corn flour and 2 tablespoons of water

Practice: wash the butter crab, cut it into 4 to 6 pieces, and keep the crab cover as it is. Dice green and red peppers. Burn the oil until it boils, pour the crab pieces on a little corn flour, put down the bubble oil, remove and drain. Add 2 tbsp oil and saute ginger, minced garlic, diced green and red peppers. Return the crab to the wok, add seasoning and bring to a boil. Thicken and serve.