Sanmen Blue Crab, a specialty of Sanmen County, Zhejiang Province, China.

Sanmen Blue Crab , a specialty of Sanmen County, Zhejiang Province, China. Blue crabs are bright blue in color, have thin shells and large claws. They look plump overall and have a rich flavor and tender meat when eaten.

Blue crab has a bright blue color, thin shell and large claws, strong and plump body, tender meat and rich fragrance. It is a low-fat and high-protein food. Blue crab has low water content, high protein content, and rich sweet and sweet amino acid content. Its meat is plump and firm, delicious and sweet, and has a good taste. The characteristic appearance of "green back, yellow belly, golden claws, and scarlet pincers" has been formed, forming an excellent variety with cold resistance, wide salt tolerance, and wide temperature tolerance.

Blue crab is a nutritious ingredient that provides a variety of important nutrients. The following is the nutritional value of blue crab:

1. Protein: Blue crab is rich in high-quality protein, which is one of the important nutrients needed by the body. Protein is important for muscle growth, tissue repair, and maintaining normal body function.

2. Minerals: Blue crabs are rich in minerals, including potassium, calcium, magnesium, zinc and iron. These minerals play a key role in the body's normal functions, such as maintaining bone health, blood circulation, and nerve conduction.

3. Vitamins: Blue crabs are rich in multiple vitamins, including vitamin B12, vitamin C, riboflavin and niacin. These vitamins play important roles in the body's energy metabolism, immune function, and nervous system health.

4. Omega-3 fatty acids: Blue crabs contain a certain amount of Omega-3 fatty acids, although they are not as rich as fish. Omega-3 fatty acids have benefits for heart health, brain function and inflammation regulation.

Please note that specific nutritional content may vary depending on the crab's size, growth environment, and dietary habits. In addition, blue crabs also contain a certain amount of cholesterol and sodium, so they should be eaten in moderation and consumed reasonably according to personal health conditions and dietary needs.

If you have specific nutritional needs or are concerned about the nutritional content of an ingredient, please consult a nutrition expert or a reliable source of nutritional information.

Blue crab is a common crab with delicious crab meat and unique flavor. Here are a few common ways to cook blue crab:

1. Boil: Put the washed blue crabs into the pot with rice wine, ginger, garlic and a little water, bring to a boil over high heat, then simmer over low heat for 15 minutes. When the color turns red, serve.

2. Fry the blue crabs: Clean the three-door blue crabs, cut them in half, and let them cool slightly to dry; heat the oil, add ginger and garlic in turn, until they turn slightly brown; put down the three-door green crabs with their cut sides down, and then Put it in; wait until the three-door blue crabs are slightly brown, add salt and pour in the old wine; cover the lid, take it out of the pot and eat.

3. Stir-fried blue crabs with green onions and ginger: Clean the blue crabs, cut them into eight pieces, and marinate them with a little white wine to remove the flavor and enhance the freshness; slice the ginger, cut the garlic into small pieces, cut the green onions into sections, and cut the yellow and green peppers into small pieces; Add oil, heat 60%, add green onion, ginger and garlic until fragrant; add three-door blue crab pieces, stir-fry, add salt, sugar and cooking wine; cover the pot and simmer for 7 minutes; add green onions and serve on a plate .

4. Blue crab with fresh sand, ginger and peppercorns: Wash the three-door blue crab and place it on the chopping board. Peel off the crab shell with force and divide the crab shell into two parts; chop the crab legs and divide them into four parts; divide the crab body into four parts. For four; put 100 grams of salad oil in the pot, and when it is 70% hot, add Sichuan peppercorns and simmer for 5 minutes to make Sichuan peppercorn oil and set aside; put 900g of salad oil in the pot, and when it is 70% hot, add Dip the three-door blue crabs in low heat for 1 minute and then remove from the pot and set aside; put the casserole on the fire, heat it up and add the boiled pepper oil. When it is 70% hot, add fresh ginger, shredded green onions and minced garlic and stir-fry Stir-fry until fragrant, add the three-door blue crabs and stir-fry over high heat until fragrant. Add Huadiao wine, salt, monosodium glutamate, and sugar to taste. Add coriander powder and take out the pan. Arrange them neatly according to the shape of the three-door blue crabs.

These cooking methods are just some of the common ones, and you can innovate and experiment based on your personal tastes and preferences. No matter which method you choose, make sure the blue crabs are cooked well, fresh and eaten in moderation based on your personal health and dietary needs.