Tips for killing crabs

(Crab primary processing)

Fresh crabs bought from the market need to be cleaned, scrubbed, eviscerated and chopped before they can be cooked, boiled or steamed.

1. Ice After buying fresh crabs, prepare a larger container, put 5-7 minutes full of ice cubes, and then pour water until the ice cubes float. At this time, the crab is completely immersed in the ice, and it will die after about 5 minutes. There is also a simple way, that is, use a toothpick to pierce the middle of the crab's mouth, and the action should be fast and powerful, which can make the crab die quickly.

2. Break the shell and beat the chest shell with a knife until a slight crack appears. This method is suitable for small crabs that don't need to be dismembered, because they are too small, which is convenient for crabs to taste.

3. Shelling When the live crab is completely unconscious, hold the sharp corner of the chest shell with one hand (there is an obvious sharp corner on the left and right), and hold the crab's abdomen with the other hand to pull the chest shell away from the crab. In addition, the method of peeling crab shells can also be directly cut from the joint between the chest shell and the crab abdomen and navel with a kitchen knife to separate them; You can also pierce the crab's mouth with scissors, and then pull the scissors, which can easily pull the crab away; For larger crabs, you can also use a method similar to that of opening the bottle cap by migrating hands. Hold the crab in tandem with both hands, press the sharp corner of the breastplate against the chopping board, and pull the breastplate away from the crab.

4. Clean the breastplate, peel off the crab completely, and take out the crab umbilical cover, sandbags, lung sacs and mouth.

5. Wash the belly, body, claws and legs of the crab with a fine steel brush.

6. First cut off the crab claws and legs, cut the crab body in half with a straight knife, then cut it in half with a knife (if the crab is bigger, you can split the two knives equally), and then knock the crab claws until cracks appear (this is convenient for cooking and tasting).