Crab season has come
A crustacean creature belonging to the genus Blue Crab. It is about 15-20cm wide and 10cm long, and lives in the sand at the bottom of the sea. When used as a food ingredient, it is cooked in a variety of recipes, such as making soup, soaking crab, or steaming it.
Its flesh is soft and sweet, and the intestines and eggs are also popular because of their yummy taste. Because of the depth of flavor that comes out of the shell, when using blue crabs to make the soup, you can get enough flavor with just a leg without a lot of flesh.
A crustacean creature belonging to the genus Blue Crab and Blue Crab. The name 'blue crab' is a variation of the word 'got crab' because it is a crab that lives on the 'got', one of the topographical features. The size is about 15-20cm wide and 10cm long, and it mainly inhabits the sand under the sea in Korea, China, and Japan and can also be found in some parts of Nigeria, I don't know about other countries. It is a carnivore and preys on small fish as its main food. It is one of the most popular foods in some rural areas in my maternal place because this is its season, and it is characterized by its sweet flesh, and it is common to eat it as it is, steamed or soaked in crabjang.
Even if they are the same size, they are heavy and full of flesh, so choose a firm one. Avoid things that have dull scab on the belly or lack inherent luster. In the case of frozen crab, there should be no odor after thawing. If the color has changed or the legs have fallen off, the quality has deteriorated due to long-term storage. But if it's newly catched and you cook it immediately you will enjoy it more than storing it.
