How to distinguish between live frozen and dead frozen king crabs? How to cook king crabs deliciously

In recent issues, we have shared with you some common knowledge, cooking methods and nutritional value of king crabs. Today, we will share with you how to distinguish between live and frozen king crabs? How to cook king crabs deliciously? How to choose king crabs? Let you learn more about different king crab knowledge.

Contents of this article

1. How to distinguish whether king crabs are frozen alive or frozen dead

2. How to cook king crab

3. How to choose king crab

How to distinguish between live frozen and dead frozen king crabs

There are only two kinds of good king crabs, one is alive and the other is cooked and frozen.

Because raw king crabs will produce ammonia during the long freezing process, which will have a urine smell over time, king crabs are cooked and frozen immediately after being caught.

The so-called "live frozen" king crabs on the market are actually live crabs that died during transportation, and the merchants froze them and made up the so-called "live frozen". From the price, it can be found that the so-called "live frozen" king crabs are cheaper than cooked frozen ones.

How to cook king crab

The first spicy fried king crab

Material

Ingredients: 600g frozen king crab (half a crab), red and green chili peppers, onions, ginger and garlic as needed

Seasoning: 1 tablespoon oyster sauce, 2 tablespoons seafood soy sauce

practice

1. After the king crab is thawed, chop it into pieces of appropriate size; cut the chili pepper into small sections, and slice the onion, ginger, and garlic for later use.

2. Turn on the heat, pour oil into the wok, add chili pepper, onion, ginger and garlic and stir-fry until fragrant.

3. Add oyster sauce and seafood soy sauce to enhance the flavor, then add the king crab and stir-fry.

4. Remove from the pan when the aroma comes out.

Second Sichuan pepper crab

Material

1 fresh crab, 50g shredded red pepper, 20g chopped Sichuan pepper, 5g each of chopped green onion and garlic, 1 spoon each of refined salt, soy sauce, cooking wine, bean paste, pepper, flour, starch, and sesame oil to taste

practice

1. Wash the crab, chop it into large pieces, put it in a large bowl, add a little salt and cooking wine, mix well, marinate for 15 minutes, sprinkle with flour and starch and mix well.

2. Heat vegetable oil in a pan until it is 60% hot, add the crab pieces and fry until they are tender, then remove from the pan. When the oil in the pan is 80% hot, add the crab pieces and fry again until they are crispy.

3. Leave some oil in the pan, add chopped green onion and garlic, sauté until fragrant, then add shredded chili pepper, bean paste and cooking wine. Then add soy sauce, salt and pepper, mix well, add crab pieces, fry while sprinkling pepper and salt, drizzle with sesame oil, and serve.

How to Choose King Crab

Authenticity Identification

Real crabs have four pairs of legs and a pair of claws, and the joints of the legs are bent forward. King crabs have only three pairs of legs and a pair of claws (the larger claws are called "killers" and the smaller ones are called "feeders"), and their legs are bent backwards.

True crabs are fast walkers, while king crabs are leisurely walkers.

Identification of defective products

Green meat color - not cooked or cleaned thoroughly. The crab mortality rate during transportation is too high. The crab mortality rate should not exceed 10%.

The presence of crystals in the crab meat indicates that it has been thawed and then frozen again or has been frozen slowly.

Crab meat is too salty - crab meat is not cooled enough before freezing

Low plumpness - the plumpness of red and blue king crabs is not less than 80%, and that of golden king crabs is not less than 70%

Net weight is not accurate (10 kg package plus 10% glaze weight is 11 kg)

The number of crab legs and claws does not match. For example, a 20-pound king crab graded 9/12 should have 18-24 crab legs and a corresponding number of claws.

There are too many broken pieces. In a 20-pound package of crab products, the broken pieces should not exceed 1 to 1.5 pounds.