Spicy Crab

Name: Spicy Crab
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 750g Sea crab; 1 tbsp Corn flour

by Shan Ma Apple

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

In the autumn breeze, crabs are fat. September and October of each year are the crab seasons that must not be missed in the year. At this time, hairy crabs are the most popular. The fat is beautiful and the simplest method is used to steam it. It's delicious. However, as a Hunanese, of course, it is indispensable to make a few spicy crabs to enjoy. It is naturally a waste to use hairy crabs. It is best to choose the most common meat crabs. The quality is cheap, and the simplest seasoning is used in the pot. After dialing a few times, how many things are done and served on the table are all swept away.

Ingredients

750g Sea Crab
1 tbsp Corn Flour

Spicy Crab

1. Buy the sea crab and clean it up, remove the uneatable parts such as the cheeks and heart, and then divide it into four and chop it into small pieces

2. After the processed crab pieces are drained, they are evenly coated with a thin layer of cornstarch