What delicious crabs are there abroad?

What delicious crabs are there abroad?

The first is the blue crab.

Don't think that China is rich in blue crabs, and there are many varieties of blue crabs with tender meat and fat crab paste abroad, and the taste of crab meat is slightly different because of different waters and foods.

1. Australian mud crab

Australian mud crab is particularly fat and belongs to a kind of blue crab. Each weighs more than 2 kilograms. One of the traditional activities of traveling to Australia is to catch mud crabs. You can imagine its position in Australia. Australian mud crabs are big, tender and delicious, and they are very popular in Guangdong restaurants in Australia.

2. Korean blue crab

South Korean blue crab is also called Nanning water crab. Among the commercial crabs in the market, it is generally believed that cream crabs and heavy-shelled crabs are the best, followed by meat crabs and water crabs are considered the worst. The water crab is called water crab because its body has not recovered after molting, and its body is thin and full of water.

Water crabs are usually regarded as inferior crabs, because their shells are light, their limbs are shriveled, and their meat is scarce. Even so, water crabs still have a certain market share in China market.

3. Blue crabs in Vietnam

The blue crab in Vietnam is the "big brother" in the blue crab family. You can jump from half a catty to a catty and a half. It is a shallow sea crab that grows up eating seaweed. Its shell color is the greenest among all meat crabs, and its meat quality is the most compact among the three meat crabs. So it is also the most difficult to stew, especially suitable for dishes with rich flavor that need to be stewed for a long time. Its crab meat is firm, sweet, tender, smooth, fleshy and delicious. Cream crab is the female crab among the blue crabs in Vietnam. It has cream. In fact, cream is the egg of a female crab.

The paste quality of Vietnamese cream crab is still relatively strong. After steaming, it is bright red, smooth and delicious. Especially the female crab with mature gonads after mating, which has the reputation of ginseng in the sea, is an advanced tonic for pregnant women and the elderly. Compendium of Materia Medica also records: "Sturgeon, a marine reptile, has the functions of strengthening the kidney and waist, nourishing the heart and strengthening the spleen, and it is better to use it with Dangshen and Longan." In terms of price, the price of meat crab (male crab) in blue crab is much cheaper than that of cream crab (female crab).

4. South African blue crab

South African blue crabs are relatively heavy and can easily reach more than 750 grams. Compared with the Vietnamese blue crab, the South African crab shell is dark gray, the meat is full, and the crab pincers are strong. The best way is to steam. This crab is tender and a little sweet. The market price of male crabs is around 50 yuan 1 kg, while that of female crabs is slightly higher.

5. Malaysian cream crab

When choosing cream crab, it is best to choose fat cream, and steamed cream crab is the most delicious way. The wild cream crab produced in Malaysia, unlike crabs produced in inland rivers and freshwater lakes, smells like mud and grass. It tastes particularly delicious. Its crab meat has a lot of thick paste, which is covered with crab covers.

Wild cream crabs from Malaysia, each weighing about 750g, have a market price of about 100 yuan. The adaptive temperature is about 18- 19 degrees, just like the blue crab in Vietnam. This crab is afraid of cold.

Second, the golden crab

The origin of golden crab is Lan Sarot Island. The island is one of the famous tourist attractions in Spain, and it is a volcanic island. Lan Sarot Island is one of the seven largest islands in Spanish Canary Islands. Formed 0/90,000 years ago, it is 60 kilometers long and 20 kilometers wide, with an area of only 750 square kilometers and a population of 65,438+10,000. The pattern on the golden crab is like a crab burned by a volcano, and it tastes a little cooked.

Third, bread crab.

Bread crab is actually the common name of steamed bread crab, also known as ingot crab, water crab and shy crab, which is named after its appearance habits. Bread crabs are widely distributed in the Pacific Ocean and are common crab ingredients.

The popular way to eat bread crabs is steaming. Generally use a little salt, yellow wine, Jiang Mo, soy sauce, sugar, monosodium glutamate, sesame oil and balsamic vinegar to steam 15-20 minutes. There is also a western-style practice called "Golden Bread Crab". First, wrap the crab in noodles, then add cheese and milk. When cooked, it will taste like milk.

1. Russian brown crab

Russian brown crab weighs about 500 grams and lives in the deep sea of 200 meters. The water temperature is 5-8 degrees and the salinity is 22-24 degrees. Because living in cold water needs to accumulate enough fat and energy in the body, it grows slowly, and it will grow to 1 kg in about 15 years. The market price is about 40 yuan per catty. It is a kind of deep-sea food with high cost performance and occupies a certain market in China.

2. American brown crab

American brown crab is also a bread crab, and its main producing area is in the United States. It is called sweet crab, ecliptic crab or brown crab. In fact, they are all the same crabs. The quality of American brown crab is second only to Irish bread crab and Norwegian wild golden crab. In contrast, the market price is also slightly lower.

3. French bread crab

French bread crab, also known as Irish sweet crab or edible ecliptic crab, is produced in the North Sea and North Atlantic of Britain, France and Ireland. It is famous for its natural size, rich crab roe (especially female crab) and rich nutrition! Individuals are generally above 600 grams, and the large ones can reach more than 1 kg.

4. English bread crab

English bread crab, also known as golden crab, is native to Scottish waters. It grows in the Atlantic Ocean below 200 meters in northern Scotland. It is a pure natural ecological sea area, hardly affected by any environmental pollution. The golden crab is deep-sea wild, and its growth period is generally 12- 18. The crab shell is hard, and the crab feet have sharp crab hairs, which are rich in nutrition. It is not only a tonic with low fat and high protein, but also rich in trace elements such as copper, selenium, zinc and magnesium, as well as unsaturated fatty acid ω, which is necessary for human body.

Golden crab looks like a loaf of bread, so it is also called bread crab. The smallest crab is about 500 grams. This kind of crab has thick and tender meat. The fattest season is from September to March. At this time, the Scottish golden crab is "full of meat and fat" and is highly sought after by diners from all walks of life. The crab meat is full, the crab pincers are more full, and the original seafood is full of flavor, which is suitable for different tastes such as steamed, spicy fried, ginger and onion. The current market price is around 50 yuan per catty.

5. American rare crabs

This crab only lives in the northeast Pacific Ocean from Aleutian Islands in Alaska to Southern California. It is big and fleshy, and only rare male crabs can catch it.

The back cover length of rare crabs should not be less than16cm, which is equivalent to 500g. Treasure crabs can reach a maximum of 1.5 kg. Rare crabs caught in Alaska waters are much larger than those on other coasts. Average weight of rare crabs in Alaska 1 kg.

6. Norwegian wild golden crab

The fish market in Bergen, Norway is sold, and it is also a kind of bread crab. Bread crab is shaped like a huge bread, and the crab meat tastes thick and tender. Fashion restaurants must have important seafood ingredients. They are stout and reddish-brown, with round shells and black pliers.

It is rich in the northeast Atlantic, Norway in the north and North Africa in the south. They inhabit the shallow subtidal zone with water depth 100. They often hide in crevices and caves, and sometimes walk in open places. Smaller individuals will live under rocks in coastal areas. The English Channel is the largest exporter of this crab. Features: full! Full! How creamy!

7.purple polka-dot crab

The purple spotted crab looks like fermented bread. The origin is the Golden Gate Strait, which connects San Francisco Bay in California with the Pacific Ocean.

8. Red Line Dawn Crab

Red-line dawn crab is an animal belonging to the genus Dawn Crab. It is distributed in Korea, Japan, Australia, Indonesia, Singapore, Vietnam, Thailand, India, Iran Gulf, South Africa and other places. Its living environment is seawater, and it mainly lives in the shallow sandy shore of intertidal zone.

Five, the king crab

1. Alaska king crab

Alaska king crab is the largest of the three kinds of crabs in Alaska. Because it grows in the cold deep sea for a long time, its meat quality is not only fat and full, but also has unparalleled excellent taste. The meat is tender and sweet. With the natural delicacy of the sea.

In China market, crabs usually weigh about 4 kilograms, and the big ones are about 6 kilograms. It is one of the essential deep-sea ingredients for high-end banquets in large restaurants. China has a very stable market. The temperature in seafood pool restaurant is 5 degrees, and the salinity is 22-24 degrees. Usually, this crab is 28 cm wide, but its legs can be 2 meters long. Fishermen who catch crabs on the coast of Alaska are engaged in the most dangerous occupation in the world, and their work-related death rate is 50 times that of ordinary workers. Delicious food is hard to come by.

2. Norwegian king crab

The northernmost part of the earth's continent is in the northern corner of Norway, from which you can take a luxury cruise to a quiet small fishing village. From there, you can catch the legendary wild Norwegian king crab. Norwegian king crab is a huge guy, with a pair of proud imperial demeanor, thick crab legs and heavy "armor". The king crab in Norway is not only huge in size, but also extremely thick in meat, which can be said to be the "most weighty" food. Winter is an excellent time to taste the delicious taste of king crab, and the sweetest season is from June 165438+ 10 to March of the following year.

3. Russian king crab

Russian king crab is characterized by very full, tender, sweet and refreshing meat, and is the king of crabs. It is considered as one of the most delicious crabs in the world, because it tastes fresh and sweet. The fat and delicious king crab has a mysterious breath of the deep sea. This is the famous Russian king crab.

Indeed, savoring it carefully will bring you imperial enjoyment. Growing in cold deep-sea waters, it is green and pollution-free, and is deeply loved and respected by people. Russian direct flights to China market, the full and tender meat quality will deeply touch your taste buds and make you feel the domineering of King Crab!

If you eat it raw, you will see the crystal clear and mouth-watering crab fat crab paste of the king crab with your own eyes; The unique sweetness of the king crab can only be smelled from the crab legs full of fragrance and smoke. In China market, each Russian king crab weighs about 5-6 Jin, especially in Jiangsu, Zhejiang and Shanghai.

4. King Crab in Hokkaido

King crab in Hokkaido, a cod farm crab in Hokkaido, is an important commercial crab species. Naturally distributed in the cold waters of the North Pacific Ocean, from the Sea of Japan, the Sea of Okhotsk to the Bering Sea. Its meat is delicious and elastic, and it is an authentic food that all visitors to Hokkaido must not miss.

Compared with Chilean king crab, Hokkaido king crab seems to be of higher quality and should be the best among king crabs. It may be suitable for a more advanced restaurant.

5. Chilean king crab

Chilean king crabs are mainly distributed in the Antarctic waters of Chile. In China market, there are two kinds of fresh king crabs and frozen king crabs. Chilean king crab has a high market share in China because of its bright red color, close price and full meat.

It is worth noting that the king crab caught after July every year has a high meat fullness. King crabs caught before July have a low fullness due to seasonal reasons. On holidays, the cooked frozen king crab will also be one of the essential ingredients in the seafood spree.

Six, red hairy crab

Japan, Vladivostok, Russia, Korea Bay and other sea areas are rich in red hairy crabs. Generally living below a kilometer, adult male red hairy crabs are generally between 0.6 and 2 kilograms, and females are relatively small, generally between 0.3 and 0.7 kilograms. Like low temperature, generally 5 degrees above zero is its favorite temperature. At present, red hairy crabs are well-known in China, and they are found in top Japanese cuisine and seafood hotels in major cities in China.

According to the eating experience, whether it's crab, breeding crab or red hairy crab, the meat quality is the most full and the taste is the best after autumn, but in other seasons, red hairy crab still has a higher advantage, and the price is naturally higher than other crabs.

Seven, American blue crab

This kind of crab is a common edible crab on the west coast of the Atlantic Ocean, and it tastes delicious. Often inhabit mudflats, ports and deltas. The American blue crab is named for its blue legs and claws (the crab shell is brown-green and the crab belly is white). The difference between American blue crabs and domestic crabs is that the crab clips are blue. The fresh crab has a strong flavor, and steaming is the most primitive way to eat it, which keeps a very wonderful flavor. The meat of this blue crab is really special and will leave a long memory.

The blue crabs produced on the east coast of the United States in the middle of the Atlantic Ocean (from New Jersey in the north to South Carolina in the south) are as famous as these tourist attractions. When the blue crab season comes, people who like seafood will go to the seaside tourist attractions to enjoy the hot blue crabs. Taste: Full and tender, tender and sweet, full of fat paste from crab crab, and more nutritious!

Eight, Australian champagne crab

The wild champagne crab in the deep sea of Australia has a strange shape and is covered with hair and thorns. Champagne crab is produced in Australia and grows in the deep sea of Australia, which occurs all year round. It grows naturally, without artificial culture. Because there are many champagne dots on the crab shell, it is called "champagne crab". The body is champagne, like a noble beauty in a dress. Adapt to water temperature 13- 15 degrees and salinity 19-20 degrees. How to eat: steamed.

Nine, Australian king crab

King crab is the top grade of seafood and the king of crabs, which is produced in Australia. It must be noted that king crab and king crab are not the same kind of crab and cannot be confused. In the China market, the average weight of king crabs flown in from Australia is 2 kg to 5 kg, and there are not a few king crabs weighing more than 10 kg. It will take about ten years to grow to seven or eight pounds. King crab is huge in size, thick in fat, hard in shell, red and black in color, rich in paste, delicious in meat, and firm and refreshing in crab meat. The emperor crab is as big as a washbasin, and it looks very powerful and magnificent. Looking at it makes people drool.

Australian king crab is definitely a high-end deep-sea food in China, and the market price is between 400 and 600 per 500 g. When the restaurant is continuously maintained, the water temperature should be controlled at 13- 15 degrees and the salinity should be controlled at 19-20 degrees. If the water quality is good, it can be preserved for half a year.

Crab with long legs

1. Alaskan long-legged crab

Alaska is located at the northwest end of the North American continent, bordering Canada in the east and the Arctic Ocean, Bering Sea and North Pacific Ocean on the other three sides. There are many kinds of seafood. Alaska seafood grows freely in the sea, which is not expensive but fat. On the contrary, it is lean and the meat is particularly fresh and sweet. It is suggested that the water temperature is 5-8 degrees, the salinity is 22-24 degrees, and each piece weighs about 2 kilograms. The crab meat of Lars Long Leg Crab is fresh and sweet, which is one of the must-eat seafood for senior foodies. Most domestic markets are fresh, so this crab is not suitable for freezing for too long, otherwise it will lose its delicious taste. In addition, it is also produced in Korea and Russia, but the quality is definitely not as good as the famous Laszlo crab.

2. Russian long-legged crab

Russian long-legged crabs grow on the cold seabed of Russia. In China market, each crab weighs 500g- 1500mg, and there are also Russian long-legged crabs over 2000mg. The meat is full and delicious, which is an economical deep-sea ingredient and occupies a certain position in seafood buffets and mid-range restaurants. Suitable for water temperature of 5 degrees and salinity of 22-24 degrees.

3. Pine leaf crab

One of the three famous crabs in Japan. The best winter food in northern China is pine leaf crab, also known as Kamchatka stone crab. In order to protect resources, fishing in the waters near Nengdeng Peninsula is closed, and only 165438+ is allowed in the first ten days of June every year, and fishing begins in the Sea of Japan from Toyama Prefecture to Shimane Prefecture. Until next March. This is a specialty along the coast of Japan. The neighboring Fukui Prefecture called it "Qian Yue Crab" and Yinshan District called it "Pine Leaf Crab". It is reported that the fishing period of Kamchatka Pseudo-Stone Crab ended at the end of 65438+February, and the male crab ended on March 20th.

How to eat: Boiled crabs, white and tender, can be gently pulled out with long legs, dipped in sweet and sour, or just eaten, all delicious. It is much bigger than Shanghai hairy crabs. The diameter of the shell alone ranges from 12 to 15 cm, and the length of the leg can reach 50 cm.