Redspot swimming crab

Redspot swimming crab is a large economic crab belonging to the family Portunidae of the order Decapoda. The cephalothorax is fusiform, with an arcuate anterior edge, and an arc-shaped posterior edge connected with the posterior edge; the anterior surface is granular, and the posterior part is almost smooth with ridges; the lower eye socket area, lower liver area, cheek area, and The third maxillary segment is covered with dense villi; the first abdominal limb of the female is slender, curved, and the end gradually becomes pointed; the basal half of the outer side is exposed, and then has small spines pointing rearward, sparsely arranged; the male abdomen is triangular, The terminal edge of the telson is rounded and blunt, and the length is approximately equal to the width. It is so named because there are three juxtaposed purple-red round spots on the back half.

The red star swimming crab is a benthic food type and also preys on a certain number of swimming animals and a small amount of zooplankton.

It is distributed in Japan, Hawaii, the Philippines, Australia, New Zealand, the Malay Islands, the entire Indo-Pacific warm water area from the Indian Ocean to the coast of South Africa, Taiwan Island, and Guangxi, Guangdong, Fujian and other places in mainland China. The living environment is seawater, and it is more common in A sandy seabed 10-30 meters deep.

Red Star Swimming Crab is delicious and nutritious. Swimming crabs that have mated, have mature ovaries, but have not laid eggs have higher nutritional value and richer protein, fat and vitamin content, which is comparable to river crabs in autumn and winter.

Nutritional content: Each hundred grams of crab contains 14 grams of protein and 2.6 grams of fat.

Red star swimming crab is rich in protein and trace elements, which has a good nourishing effect on the body. Crab also has anti-tuberculosis effect, and eating crab is very beneficial to the recovery of tuberculosis.

hint

1. Crabs are salty and cold in nature and are scavengers, so they must be dipped in minced ginger and vinegar to dispel cold and sterilize them. They should not be eaten alone;

2. Crab gills, sandbags, and internal organs contain a large amount of bacteria and toxins, so they must be removed before eating;

3. Unripe crabs such as drunken crabs or pickled crabs should not be eaten. They should be steamed and cooked before eating. Cooked crabs that have been stored for too long should not be eaten. They should not be eaten with tea. When eating crabs and within 1 hour after eating crabs Avoid drinking tea; crab fat is the season when persimmons are ripe, so you should be careful not to eat crabs and persimmons together;

4. When selecting crabs, you should pay attention to: they must be alive and flexible. After turning the crab over with your hands, you can turn it over immediately. Good river crabs can continue to spit and make noises;

5. Crab cleaning: First pour a small amount of white wine into the crab bucket to remove the fishy smell. When the crab is slightly comatose, use the back of a spatula to stun the crab. Quickly grab its back with your hands and use a brush to move it towards the crab. Brush the flat crab abdomen vigorously, do not miss any corners, check that there is no mud, throw it into another bucket, and rinse with clean water;

6. Avoid eating raw crabs and undercooked crabs. Although there is a folk saying of eating crabs raw and shrimps alive, this is not advisable;

7. Crab meat is delicious and nutritious, but dead crabs should not be eaten. Because crabs like to eat decaying materials such as animal carcasses, their gastrointestinal tracts often carry pathogenic bacteria and toxic substances. Once they die, these bacteria multiply in large numbers; In addition, crabs also contain a lot of histidine. Histidine is easy to decompose and can produce histamine and histamine-like substances under the action of decarboxylase. Especially when the crab dies, histidine decomposes more quickly, and then the crab dies. The longer the crab dies, the more histamine accumulates in the body, and when the histamine accumulates to a certain amount, it will cause poisoning.