There are many delicious ways to eat bread crab, and one of the most popular ways to eat it is curry bread crab. The curry has a stronger and stronger flavor, so it goes really well with breaded crab! Tips and methods for selecting bread crabs Cooked frozen bread crabs

1. Look at the label. When purchasing cooked frozen bread crab, consumers can first check the product's QS/SC mark, production date, manufacturer, shelf life, ingredient list, production license number, etc. In addition, you can also choose a brand. Generally speaking, the quality of products from big brands is relatively guaranteed. Try to choose products produced recently. The aroma and taste of cooked frozen bread crabs that have been produced for a long time will deteriorate. In addition, carefully check whether the date mark has been pasted, reprinted or tampered with. Packaging: Choose packaging that is well sealed, neat and smooth, with clear label fonts, strong concave and convex patterns, and bright and neat overall printing.

2. From the sensory aspect. High-quality cooked frozen bread crabs have normal color and no dark spots or other deterioration or discoloration. The carapace on the ventral surface is white and shiny, and there is no stomach mark on the upper part of the navel. The body is plump and the quality is fresh. When the chelicerae is lifted, the chelicerae and walking legs are stiff and straight, tightly connected to the body, and the abdomen is close to the central groove. Pressing the abdomen with your fingers will give a solid feeling. The meat is tight and elastic, and the crab roe is not fluid. It has double claws and no more than two legs are missing.

3. Impurities. High-quality bread crabs are pollution-free and have no sediment or impurities.

4. Steaming. After cooking, it has the inherent umami flavor of bread crab, the meat is tight, and there is no ammonia smell and other bad smells and tastes. Fresh bread crab

1. If you buy imported bread crab online, you can buy it on a website registered with the industrial and commercial department, and the merchant is required to provide an entry-exit inspection and quarantine certificate.

2. Look at the crab shell: it is bright, shiny, light brown, and generally thick and solid.

3. Pinch crab feet: The claws are strong and the "feet hair" on the feet is thick, which is generally more delicious.

4. Look at the crab belly: The belly of healthy bread crabs is white, while the belly of water-filled crabs or diseased crabs is prone to discoloration.

5. Look at the crab’s eyes: If you touch the side of the crab’s eyes, the eyes will flash flexibly or the mouth will foam. The crabs are the freshest.

6. Look at the thickness of the navel and crab shell: Use the thickness of the joint between the navel and crab cover to judge whether the crab is fat or thin. Thicker ones are better.

7. Look at the navel: the navel is plump and protruding, and is generally full of fat. You can also weigh it with your hands. Crabs that feel heavy or heavier are called fat crabs.

8. Press the belly button: Some crabs will be tied and it is difficult to judge. You can press the tip of the belly button. The harder it feels, the better. If it's not tied up, you can pull one leg to lift it up, that's fresh enough. How to make curry bread crab

Preparation materials: bread crab, carrots, potatoes, curry, butter, starch, ginger, green onion, coconut milk, light cream

How to make:

1. Defrost the bread crab and blanch it slightly with ginger water to make it less cold;

2. The completely thawed bread crab can begin to be disassembled. After removing the gills and mouth, cut into pieces Cut into small pieces, and smash the hard shell of the pliers with the back of the knife;

3. Cut the carrots and potatoes into pieces, fully tumble the crab pieces in the starch, and fry them briefly;

4. Put an appropriate amount of butter in the pot, add onions and ginger and sauté until fragrant, add carrot cubes and potato cubes, stir-fry over medium heat until cooked;

5. Add to the pot Stew the coconut milk, curry cubes and fried crabs over low heat for 5 minutes, then add two bowls of water and cook for another 10 minutes;

6. Add the remaining coconut milk and a small amount of light cream. Stir-fry for a few times, then cover and simmer. The juice will reduce in two minutes and it is ready to serve. Steps for processing cooked and frozen bread crabs

1. Heat hot water in a pot. After the water boils, put the bread crabs in and steam them for about 15 minutes;

2. Wait for the bread crabs to cool down After that, remove its belly button;

3. Peel off the hard shell of the bread crab from the opening where the belly button was removed;

4. Remove the gills on both sides of the bread crab. Remove and cut the crab body gradually;

5. Crush the crab claws with the back of the knife.