How to cook crab with crab roe

Seafood is the most popular food, especially in coastal areas, where seafood is very abundant. Crabs are a type of seafood, and every type of crab has crab roe. However, when cooking crabs, some people do not like to eat crab roe, so they need to pick out the crab roe. The crab roe exists in the body of the crab, and the process of picking out the crab roe is very difficult. You can steam the crab first, and then pick out the crab roe. The following is a detailed introduction to the method.

The ovaries and digestive glands inside the crab are orange-yellow and taste delicious. Crab roe is not crab eggs. Although the ingredients are basically the same as crab eggs, there are essential differences between the two. Crab roe does contain unexcreted egg cells, but it also contains other crab organs, glands, tissue fluid and other substances. It is not just crab eggs. When the crab roe becomes larger and becomes bright orange, it means that the gonads of the female crab have matured. What is produced and discharged from the body at this time are crab eggs, and the egg cells that remain in the gonads in the body are still part of the crab roe.

Crab roe is rich in protein, phospholipids and other nutrients, and is nutritious, but it also contains high levels of fat and cholesterol. Crab roe can be made into many delicious foods: crab roe porridge, etc. Shanghai also has a famous delicious snack - crab meat dumplings. As the name suggests, the main ingredient is crab roe. There are two types of crab roe: river crab roe and sea crab roe.

Cooking Instructions

Crab roe can be fried or roasted, and can also be used in stews or as stuffing.

Specific approach

The best crab roe is bright in color, orange-red or dark yellow, clean and free of impurities, delicious, and dry. Crab butter is very greasy and should be stored in an airtight container.

Making nutritious crab roe

raw material:

1 box of crab legs, 1 crab, 1 carrot, 120 grams of cod, 110 grams of sea cucumber, 110 grams of shrimp, 300 grams of clams, 1 piece of tender tofu, and 1 scallion.

Excipients:

1. A little salt and a little starch;

2. 2 teaspoons salt, 1 tablespoon wine, a pinch of pepper;

3. Appropriate amount of protein.

practice:

1. Boil the crab legs and peel them into shreds; peel the carrots and use a large spoon to scrape them into a puree; put 1 tablespoon of oil in a wok, add the carrot puree first, and stir-fry over low heat for 20 minutes. When it becomes soft, add the crab legs to make artificial crab roe.

2. Cut the cod into small pieces and fry in oil until golden brown; cut the sea cucumber into small pieces and blanch in boiling water to remove the fishy smell; wash and dry the shrimps, then mix in egg whites and seasoning 1.

3 Cut the soft tofu into 8 pieces; cut the scallion white into sections and the rest into chopped green onions.

4 Stir-fry the scallions until fragrant, then add the crab roe, crab, cod, sea cucumber and clams. Add 1 bowl of water, then add the tofu and shrimp and cook for 2 minutes; finally, add seasoning 2.

Note:

1 It takes a long time to make this crab roe, so you might as well make more at a time and store them;

2 Because carrots contain a lot of sugar, you need to stir them constantly while making them to prevent them from sticking to the pan and turning black, affecting their color.