Cut the saw-scaled crab into pieces.Giant Chinese mitten crabThis is also known as the giant Chinese mitten crab, distributed along China's coast in provinces such as Zhejiang, Guangdong, Guangxi, Fujian and Taiwan. Particularly common in the Jiang-Zhe region, saw-scaled crabs are rich in protein and trace elements, offering excellent health benefits.ProteinThey have protective effects on the heart, promote lactation, diuretic functions, brighten hair, boost immunity, strengthen the brain, soothe the mind, enhance vision, strengthen bones, etc.

Saw-scaled crab

The saw-scaled crab is also known as giant Chinese mitten crab due to its mainly greenish color.In various regions, saw-scaled crabs have different aliases: Red sea crayfish (in Fujian), Crab (in Guangdong), Hekou crab (in Hainan), and Sea monster (in Zhejiang South).Oval crabThey belong to the crustacean class.They mainly inhabit sandy-bottomed coastal areas near river mouths, in shallow seas, primarily distributed along China's coast in provinces such as Zhejiang, Guangdong, Guangxi, Fujian and Taiwan. They are particularly common in the Jiang-Zhe region.They are carnivorous, primarily feeding on fish, shrimp, and other meats.Saw-scaled crab meat is delicious and a beloved delicacy.Saw-scaled crabs contain abundant proteins and trace elements, offering excellent health benefits.

Especially pregnant females will produce red or yellow fat. This type of crab is called "Oval crab" in southern China, having rich medicinal properties and being considered "sea ginseng".However, saw-scaled crabs are cold and can harm people with weak spleen and stomach, loose stools, abdominal pain.People suffering from wind-cold common cold or chronic skin itching should avoid them as well.Women with excessive menstruation, dysmenorrhea, and pregnant women should not eat saw-scaled crabs.Saw-scaled crabs have a rich nutritional profile and offer excellent health benefits.They can strengthen the waist and kidneys, relieve stagnation, strengthen the spleen, nourish the heart, and calm the mind.They contain abundant proteins that help maintain potassium and sodium balance, reduce edema, boost immunity, lower blood pressure, prevent anemia, and promote growth and development.

Saw-scaled crabs are rich in calcium which is essential for bone development and affecting height growth.They also contain copper which is indispensable for human health. It affects blood, central nervous system, immune system, hair, skin, skeletal tissue, brain and liver function.Recent studies have found that saw-scaled crabs may have anti-tuberculosis effects benefiting tuberculosis recovery.

In traditional Chinese medicine,

crab has the benefits of clearing heat, detoxifying, replenishing bones, adding marrow, nourishing tendons, promoting blood circulation, unblocking meridians, toning limbs, and healing injuries.

It can treat diseases like blood stasis, injury, jaundice, lower back pain, joint pain, and rheumatoid arthritis.Suitable populations include those with weak immunity, memory decline, anemia, edema, poor growth in children, muscle weakness, dizziness, anemic or lactating pregnant women, and elderly people with hunched backs, loose teeth.People who feel tired after exercise, have osteoporosis, palpitations, etc., should also consume saw-scaled crabs.Cooking method for saw-scaled crabPrepare the ingredients: 1 large or medium-sized saw-scaled or sea crab, 2 strips of year cake, ginger, green onions, garlic slices, a small amount of salt and sugar, soy sauce, cornstarch.Step 1: Pierce the middle of the crab's head with chopsticks for about 5 minutes to kill it. Clean and cut into pieces.Step 2: Cut ginger into strips, green onions into segments, garlic into slices. Year cake into slices.Step 3: Boil year cake in water until cooked, then rinse under cold water to prevent sticking.Step 4: Prepare a plate with cornstarch for coating the crab pieces.Dip the crab pieces in the cornstarch evenly.Step 5: Heat oil and stir-fry the ginger strips, garlic slices, and crab pieces until about 80% cooked. Add salt, soy sauce, rice wine, a little sugar to enhance flavor.

Step 6: Add year cake and continue frying until fully cooked. Add green onion segments at the end before serving.Do not consume with sweet potatoes, pumpkins, honey, oranges, pears, pomegranates, tomatoes, watermelons, peanuts, snails, celery, persimmons, rabbit meat, or coriander together.Do not drink cold beverages or tea when eating crabs to avoid gastrointestinal discomfort. If you want to drink tea, wait an hour after eating crabs.Crab preservation methods

Generally, seafood like saw-scaled crabs should be consumed on the day they are purchased for best quality. But if not, there are a few ways to maintain freshness:

Step 1: Store in the refrigerator at temperatures between 5-10 degrees Celsius. Use a damp cloth to cover them.Eat less vigorous ones first as they last longer when stored.Step 2: Place crabs in a plastic bucket with water half way up their bodies for hydration but not submerged, allowing oxygen flow.Check daily and consume the less energetic ones first. This can keep them fresh for about 3-5 days under moderate temperatures.

Step 3: Put crabs in an empty bathtub with water just covering them, ensuring they can breathe without being completely submerged. Add some small fish or shrimp if desired.     This method can store the crabs for up to 7 days.How to kill saw-scaled crabFor a spicy and delicious taste, stir-fry the saw-scaled crab with chili peppers. This dish is heartwarming and delightful.If you are skilled in cooking, try making it yourself by stir-frying or steaming it for seafood rice, which would be great to entertain guests.  Here's how to kill a saw-scaled crab: Prepare hot water around 45 degrees Celsius. Put the crab into the water and keep its belly up. Once upside down, the crab is unconscious, making it easier to handle.First, grasp the claws and strike them to open the shell. Remove the internal organs from the middle opening using a toothpick to puncture and drain.Finally, cut off the legs and double claws, then divide into four pieces.Enjoy your freshly prepared saw-scaled crab!A little cornstarch

1 Insert a into the crab's head and let it die in 5 minutes, clean it and cut into pieces.

2 Slice the ginger, chop the scallions, slice the garlic, and cut the year cake into slices.

3 Cook the year cake in a pot until boiling, turn off the heat immediately after, rinse under cold water to prevent sticking.

4 Place an appropriate amount of cornstarch in a plate for use.Dip the crab pieces evenly in the cornstarch.

5 Fry the crabs with ginger and garlic until 80% cooked.

6 Season with salt, MSG soy sauce, rice wine, and a little sugar. Add the year cake and continue to cook until fully done. Just before serving, add the scallions and mix well.

Note: Avoid eating crabs withsweet potatoes,pumpkins,honey,oranges,pears,mulberries,tomatoes,melons,peanuts,snails,celery,persimmons,rabbit meat, and cilantro together.Do not consume cold drinks or tea while eating crabs; this may cause stomach discomfort.It is advisable to wait at least an hour before drinking after eating crabs.Methods for preserving saw-shell crabs

Saw-shell crabs, like other seafoods,

are not suitable for long-term storage. They should be consumed on the same day if possible. If they cannot be eaten immediately, there are several ways to maintain their freshness:1 Store in a refrigerator.Select lively crabs and tie their legs with grass to reduce energy consumption. Place them in the fridge's refrigerator section at 5-10 degrees Celsius, covered with a damp cloth.

Start by eating less lively ones as they have a longer shelf life.2 Use a plastic bucket or basin, place crabs inside but do not stack them; fill it halfway with water to keep the moisture. Do not completely submerge the crabs to avoid oxygen deprivation and suffocation.Covering is not necessary, ensure air circulation by checking daily. This method can generally preserve freshness for 3-5 days in cooler temperatures.

3 Use a bathtub as a crab tank, fill it with water just enough to cover the crabs' bodies but allow them to breathe. Add some small fish and shrimp if desired. Check the crabs daily; this method can maintain freshness up to 7 days.How to kill saw-shell crabsTo make spicy crab, addchili peppersand stir-fry for a delicious and fresh taste.

If you're skilled, try cooking or steaming the crabs in seafood rice. This is great for entertaining guests.If it's your first time handling saw-shell crabs, learn how to kill them! Prepare some warm water (around 45 degrees Celsius) and place the crab in it with its belly facing up. Wait until it flips over; that means the crab has lost consciousness and you can proceed with cleaning.

Firstly, hold the crab's claws and strike gently before opening the shell to remove waste from inside. Use a chopstick to carefully pierce and extract it.

Finally, cut off the crab's legs, clip its pincers, and divide it into four pieces.Chili peppersStir-fry until spicy and delicious, truly intoxicating.If you are skilled at cooking, you can try making them yourself, stir-fried or steamed.Steam the seafood rice, a fragrant aroma will greet your nose, great for entertaining friends and family.Firstly, prepare a bowl of warm water around 45 degrees, put the saw-toothed gooseneck crab in it, place its belly upward to keep it still. Once it flips over, the crab is already unconscious; you can then proceed with handling it.If this is your first time dealing with a saw-toothed gooseneck crab, you might not know how to kill it, let's take a look together!

Firstly, prepare a bowl of warm water around 45 degrees, put the saw-toothed gooseneck crab in it, place its belly upward to keep it still. Once it flips over, the crab is already unconscious; you can then proceed with handling it.

When killing the saw-toothed gooseneck crab, first grasp its claws and strike them before opening its abdomen. Squeeze out the crab's waste from inside to outside using your fingers or a spoon. Then use a chopstick to pierce and press through.Stir-fry the dumplings until they are golden brown.Finally, cut off the crab's legs and remove the claws, then divide it into four pieces.Lastly, clip the crab's legs, cut off the double claws, and then cut it into four pieces.