When is the best season to eat swimming crabs? Why are steamed swimming crabs so salty?

Swimming crab is a common marine crab. It is rich in protein, amino acids, cholesterol, calcium, magnesium, zinc and other nutrients. It has high nutritional value and a fresh taste. Swimming crab can be eaten fresh, steamed, fried, stir-fried, cut in half and stewed with bean paste, or stir-fried with crab, stir-fried with rice cakes, pickles, and boiled tofu. Here is what is the best season to eat swimming crab.

Contents of this article

1. When is the best season to eat swimming crabs?

2. Why is steamed swimming crab so salty?

3. Calories of swimming crab

When is the best season to eat swimming crabs?

The best season to eat swimming crabs is from August to November in autumn, because swimming crabs are the fattest during this period. Swimming crabs, commonly known as white crabs in some places, are named swimming crabs because their head and chest carapace are in the shape of a shuttle. There are three protrusions in the center of the carapace, so they are also called "three-spotted swimming crabs."

The swimming crab is an animal of the genus Portunus, family Portunidae, order Decapoda, and is distributed in Japan, Korea, the Malay Archipelago, the Red Sea, and most of the coastal areas of mainland China.

Swimming crabs have a lot of meat, are fat, taste delicious and nutritious. Every 100 grams of crab contains 14 grams of protein and 2.6 grams of fat. They are mainly eaten fresh by steaming.

Swimming crabs are omnivorous animals that like to eat shellfish, fresh fish, small shrimps, etc. They also eat young algae, dead bodies of marine animals and rotten aquatic plants.

Why is steamed swimming crab so salty?

Steamed swimming crabs are very salty, which may be caused by the injection of water (seawater) into the swimming crabs. Water-injected swimming crabs will have small pinholes near the diaphragm of the crab legs. The main ingredients of steamed swimming crabs are swimming crabs, ginger, balsamic vinegar, sugar, etc. Generally, no salt is needed, and the original flavor is moderately salty. The seawater injected into the water-injected swimming crabs contains extremely rich sodium, so the taste is salty.

Swimming crabs have a lot of meat, tender and white texture, rich fat and delicious taste, rich in protein, fat and various minerals. They have high nutritional value and economic value, and are suitable for temporary breeding and fattening in seawater.

Swimming crabs can be eaten fresh, steamed, fried, stir-fried, or cut in half and stewed with bean paste, or used to stir-fry rice cakes, pickles, or tofu.

Swimming crabs can also be pickled and processed into "choked crabs" and crab sauce, and the crab eggs can be rinsed and dried to become "crab roe".

Swimming crab calories

Each 100 grams of swimming crab contains only about 95 calories. Swimming crab is a common sea crab, which is rich in protein, amino acids, cholesterol, calcium, magnesium, zinc and other nutrients. It has high nutritional value and tastes fresh and tender.

The meat of swimming crab is fat and delicious, and has high nutritional value and economic value.

Swimming crabs are distributed in Japan, Korea, the Malay Archipelago, the Red Sea and most of the coastal areas of mainland China.

Swimming crabs are omnivorous animals and like to eat shellfish, fresh fish, small shrimps, etc.