The bread crab is a decapod in the phylum Arthropoda and the class Crustacea.

The bread crab is a decapod in the phylum Arthropoda and the class Crustacea. The back of the bread crab's head carapace is very convex, with 5 longitudinal wart-like protrusions on the surface and soft hairs on the sides; the forehead is narrow, the front edge is concave, the claw shape is asymmetrical, the knuckles on the right are relatively thick, and the steps are slender. And smooth. The bread crab gets its name because its carapace is round and large, like a loaf of bread.

Bread crabs are mainly found in the Pacific Ocean. Bread crabs are nocturnal, foraging upstream for food, and burying themselves in the sand during the day.

The crab roe and shell of the bread crab can be used for medicinal purposes. The crab roe has the effect of clearing away heat and detoxifying, and can treat athlete's foot. The crab shell has the effect of regulating qi and relieving pain, and is mainly used to treat chest pain. In addition, bread crab is also edible. The more famous bread crab recipes include steamed bread crab, golden bread crab and English bread crab.

Softshell Crab is a seafood ingredient that although it is eaten in its shelled state, it still provides some nutritional value. Here are the general nutritional facts of bread crab:

1. Protein: Bread crab is a protein-rich food, which is essential for muscle growth, tissue repair and maintenance of body functions.

2. Minerals: Bread crab is rich in many minerals, including potassium, magnesium, calcium, phosphorus and iron. These minerals play an important role in bone health, blood circulation, and normal body function.

3. Vitamins: Bread crab contains a variety of vitamins, such as vitamin B12, riboflavin and niacin. These vitamins play key roles in energy metabolism, nervous system function, and cell growth.

4. Omega-3 fatty acids: Loaf crab may contain some Omega-3 fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Omega-3 fatty acids are beneficial for heart health and brain function.

It's important to note that the nutritional value of bread crabs may vary depending on their size, origin and cooking method. Additionally, bread crab is typically enjoyed as part of a dish or as a snack, so its nutritional content may be related to overall diet composition and ingredients.

If you have special concerns about specific nutritional needs or the nutritional content of ingredients, it is recommended that you consult a nutrition expert or a reliable source of nutritional information to ensure that your diet is balanced and meets your individual needs.

Bread crab can be cooked in a variety of ways to bring out its delicious texture and flavor. Here are a few common ways to cook bread crab:

1. Steamed bread crab: Rinse the bread crab with a toothbrush or brush under water and place it in a container with the belly facing up (to prevent the crab roe from flowing out). You can add a little salt to make the taste more delicious; put the minced ginger in a small wine bowl, add cooked soy sauce, sugar, monosodium glutamate, rice wine and sesame oil and stir. Take another small bowl and add vinegar for later use; put the breaded crabs in the cage and steam them for 15-20 minutes until the crab shells turn bright red and the crab meat is mature. Serve with vinegar and dressing. The orange crab roe, white jade-like fat, and white and tender crab meat make people salivate.

2. Secret crab: clean the bread crab first and cut it into 4 to 6 pieces; fry the crab in the oil pan until golden brown, remove it and set aside; put the garlic bait in the oil pan and fry it until golden brown, remove it and set aside; Stir-fry the chili, then put the crab and garlic bait into the pot, add sophora japonica salt and mix well.

3. English Bread Crab: Combine onions and butter in a 2-quart glass measuring cup. Cook on high for 3 minutes; stir in mushrooms and cook on high for 2 minutes. Add flour and mix well. Add cream, wine, salt and pepper. Cook over high heat for 5-6 minutes, until rich; stir in egg yolks. Cook on high heat for 2-3 minutes, stirring every minute. Stir in breaded crab. Cook over high heat for 2 to 3 minutes, stirring every half minute; serve on a breadcrumb-crusted dish. Serve in custard cups, cake cups or crab shells, depending on preference.

No matter which cooking method you choose, the cooking time of bread crab should be controlled to avoid overcooking and hardening. When cooking, you can add appropriate amounts of seasonings and ingredients according to personal taste to enrich the taste and texture. Make sure to use fresh bread crabs and clean them before cooking.