What are the nutrients of Australian crabs? How to eat Australian crabs

Australian Crab Introduction

Australian Red Crabs Migrating red crabs gather on the beach. The food of Australian red crabs is mainly fallen leaves, fruits, flowers and young trees. They like fresh green leaves. Of course, fallen leaves can make do when food is scarce. Red crabs are not absolute vegetarians. They also eat other dead crabs and dead birds. If there is a chance, they will also eat large African snails and garbage left by humans.

What nutrients does Australian crab have

The crab meat of Australian red crab is rich in protein, vitamins and trace elements, and the content of these nutrients in it is much higher than that of most meat foods. Its nourishing effect on the human body cannot be ignored.

The protein in it has an extremely powerful effect on improving brain function, strengthening the body and replenishing energy; the vitamin A in it can moisturize the skin, prevent and treat dermatitis and night blindness, and can also delay aging; the B vitamins in it can be used to prevent vitamin B deficiency; and the calcium in it is even more effective in promoting bone development in children and preventing osteoporosis in the elderly.

In general, Australian red crabs are very nutritious. It can be said that they contain almost all the nutrients and benefits you can think of in crabs.

How to eat Australian crab

Method 1

1. I bought this king crab and it has been frozen in the refrigerator for two months. Take it out to thaw. Use a small brush to clean the crab surface, legs, and claws.

2. Use kitchen shears to cut the king crab into eight pieces. The skin of the king crab is thin, so be careful when cutting to avoid being pricked by the thorns. Open the crab shell, don't throw it away, and remove the cheeks, crab stomach, etc. and throw them away.

3. Cut the crab legs, use the main legs to steam with garlic vermicelli, and crush the small legs and claws to prepare porridge.

4. Wash 2 portions of rice and 1 portion of glutinous rice, and cook the porridge base first. Soak the vermicelli.

5. Chop 1.5 heads of garlic into fine pieces and fry half of them until golden brown. Be careful not to burn them over low heat. Mix the fried garlic with the raw garlic, spread the softened vermicelli on the bottom, and sprinkle with the minced garlic mixture and steamed fish soy sauce. Steam for 10 minutes after the water in the steamer boils. Sprinkle with red pepper and chives and drizzle with a little hot oil. The first dish of steamed crab legs with garlic vermicelli is ready.

6. Wash the shrimps, remove the black lines and cut the whiskers. Do not remove the shrimp heads. The red oil of the shrimp heads will make the porridge fragrant. Cut the ginger into shreds (if you don't like ginger, cut it into slices so that it is convenient to pick out later). Put the cooked porridge base into the casserole, add the processed shrimps, crab legs and crab claws, and cook for 10 minutes after the pot boils. The color of the porridge has turned yellow due to the shrimp oil. Add appropriate amount of salt according to your taste, sprinkle with chives, and turn off the heat. The second seafood porridge is ready.

7. Beat an egg, add an equal amount of warm water, steam for 12 minutes, and add a little sesame oil and June fresh soy sauce. The third steamed crab shell is complete.

8. Since the crab has been frozen for a long time, the main parts of the crab are not steamed. I choose to stir-fry with ginger and scallion. Cut the crab body and crab claws into small pieces, coat them with dry powder, and fry the crab pieces. In another pot, add ginger, scallion and garlic to stir-fry until fragrant, add the fried king crab, cooking wine, soy sauce, oyster sauce, Lao Gan Ma (optional if you don’t like spicy food), stir-fry quickly, add a little sugar to enhance the flavor, thicken with a thin starch and serve. The fourth dish of stir-fried crab with scallion and ginger is ready.

9. There is only one dish for dinner - king crab, which can be cooked in four ways. It includes both the side dish and the staple food to meet different needs.

10. The meat of the crab legs is the most delicious. I plan to make it baked with cheese next time.

Method 2

1. My king crabs are chilled, which means they are frozen immediately after being caught. When cooking, take them out in advance to thaw naturally. The meat that is thawed naturally is the most perfect.

2. The thawed king crab has stretched out, it is so big and the color is so beautiful~~ Scrub it with a brush.

3. Turn it over and cut off the crab legs. Although the king crab is so big, it is actually very easy to cut. Be careful when handling the king crab, as the spines on its body are very prickly.

4. The crab legs have been cut.

5. Cut the crab legs shorter along the joints.

6. Cut off the spines on the crab legs one by one so that they won’t prick your mouth when you eat them.

7. Cut the crab legs on both sides to make them more flavorful.

8. Take out the six thighs of the crab, leaving only half of the crab shell, and steam this part with vermicelli and garlic paste (because the king crab is a stone crab family, not a crab, so it only has six legs. In fact, its other two legs have degenerated and shrunk in the crab shell. You will see them when you open the crab shell later.)

9. The other leg parts are used to make stir-fried crab with scallions and ginger.

10. Now, clean the crab body by breaking it like this and using scissors to cut off the part with meat under the shell. Then, it will be easy to remove the crab shell.

11. Remove the gills on both sides. The black area is the crab's mouth and stomach.

12. Cut the crab body in half, and cut each side into 4 pieces according to the texture. Cut open the crab tail, remove the black crab intestine in the middle, and expose the full crab roe. (The king crabs you can buy are all male crabs, and it is almost impossible to buy female crabs. Because in order to maintain the ecological balance, they will be sorted when they are caught, and the young crabs and female crabs are returned to the sea, so there is only crab roe but no crab roe). This part has crab roe, so of course it needs to be steamed~

13. Now start preparing the side ingredients. Chop the garlic and 2 Thai peppers. If you don’t like spicy food, you can omit the Thai peppers.

14. Put the garlic into the pan with oil and fry over medium heat until the garlic turns slightly yellow. The heat should not be too high, otherwise the garlic will be fried dry.

15. Add some salt to it.

16. Beat the eggs, add twice the amount of cold water and a little salt, and pour into the crab shell.

17. Soak the vermicelli in cold water until soft, cut it short with scissors, put it in the bowl of garlic oil and mix well, so that the steamed vermicelli will not stick together. Put the mixed vermicelli on the bottom of the plate, and then put the crab thighs on it. I cut each one in half, but you can also leave it as is. Finally, add some steamed fish soy sauce to the remaining garlic in the bowl and pour it on the crab meat. Bring the water to a boil and start steaming the crab body and shell together for 15 minutes.

18. When frying the crab legs while steaming crabs, deep-fry them for about 30 seconds first to prevent the crab meat from becoming loose.

19. Chop the onion, ginger, garlic and Thai pepper. If you don’t like spicy food, don’t add the Thai pepper.

20. Pour in the auxiliary ingredients when the oil is hot, stir-fry until fragrant, then pour in the crab legs and pour in the steamed fish soy sauce. Stir-fry for 2 minutes before serving.

21. Stir-fried crab legs with scallions and ginger.

22. Steamed vermicelli with garlic sauce. The vermicelli absorbs the crab juice and is delicious.

23. Steamed crab. No need for any dipping sauce, just enjoy the sweet crab meat.

24. Steamed Eggs with Crab Shell. Drip some oyster sauce on the eggs and sprinkle with chopped green onions. The eggs absorb the freshness of the crab shell and have a unique flavor.

25. One crab and one dish, isn't that luxurious~~hahahaha. In fact, there are many ways to cook it, such as removing part of the crab meat to make crab meat porridge. In short, such a big crab is delicious no matter how you eat it~~