Unlocking the Secrets to Buying the Perfect Crab: 5 Golden Rules for Succulent, Meaty Treats

Cua and ghe (a type of crab) are at their most delicious and easiest to select during autumn. But what about the other seasons? Here are five tips from an old fisherman to help you buy tasty crabs all year round.

Check the Shell

Crabs with dark brown spots on their shells tend to be skinny, with little meat, and the meat is often mushy. Some may even have a foul odor.

According to the fisherman’s experience, tasty crabs should have bright, smooth shells, free of any strange spots. The greener the shell, the fresher and meatier the crab. Conversely, a yellower shell indicates a skinnier, less tasty crab.

Check the Belly

Whether you’re buying crab or ghe, always observe the belly. The tastiest ones have white, non-sunken bellies. Male crabs tend to have flatter bellies, while female crabs have rounder, fuller ones. If you see a slightly protruding belly with a reddish or yellowish liquid, it means there are many eggs inside, making the meat richer and more savory.

Avoid crabs with dull, blackish bellies or strange spots. These crabs may have been injected with water to increase their weight.

Check the Claws

One of the tricks fishermen use to select crabs is to observe their claws. If the claws are golden-yellow, and the body appears slightly puffy, then it’s likely meatier.

Choose crabs with claws firmly attached to their bodies, and that are still crawling vigorously. The hair on the claws should be firmly attached and not easily pulled out.

Avoid crabs with a yellowish tint, and when you gently pull the hair on their claws, it comes out easily. These are likely immature crabs.

Weight

Another thing to consider when buying crabs is their weight. You can distinguish a tasty crab from its weight. The fresher and meatier the crab, the heavier it is. If you hold two crabs of similar size, the heavier one is likely tastier and meatier.

Type of Crab

In addition to the above criteria, many people choose crabs based on their gender. Female crabs tend to have more eggs, and their meat is fragrant, rich, and tender. However, after they lay their eggs, they become skinny, and their meat loses its sweetness.

On the other hand, male crabs have firmer and chewier meat. Generally, the choice depends on individual preferences. To identify the gender, observe the triangle under the crab’s belly; it will be smaller in male crabs.

Additionally, observe the crab’s crawling behavior. If it crawls while releasing air bubbles, it’s a sign of good health. If you don’t plan to eat the crabs immediately, you can store them in the refrigerator’s cool compartment. The crabs will enter a state of hibernation and can survive for an extended period.

Once you’ve selected your tasty crabs, you can cook them in various ways. One of the most popular methods is steaming. Check out this super simple and delicious steamed crab recipe.

STEAMED CRAB RECIPE

* Ingredients

– Crabs: 4

– Leeks: 1-2 stalks

– Balsamic vinegar: 2 tablespoons

– White sugar: 1 teaspoon

– Ginger: 1 knob

– Soy sauce: 1 tablespoon

– Sesame oil: 1 teaspoon

– Garlic: 1 bulb

* Simple Steamed Crab Recipe

1. Rinse the crabs thoroughly. Use a brush to scrub the shells and claws.

2. Cut off the roots of the leeks, rinse them, and cut the white parts into sections.

3. Boil water and place a steamer inside. Arrange the ginger slices and leek whites in the steamer, then place the crabs on top.

4. Turn the crabs on their backs, cover, and steam over high heat for 15-20 minutes. Larger crabs will take longer to cook.

5. Prepare the dipping sauce by mixing soy sauce, vinegar, sugar, garlic, ginger, and sesame oil.

6. Serve the crabs on a plate and enjoy. The meat is sweet and tender, and when dipped in the spicy soy sauce, it’s incredibly flavorful.