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You love to eat crabs? Want to cook it yourself but afraid can not process them properly so that the loss of nutrients?

Eliminate had similar concerns. So that nutrient content of hard-shelled seafood and was not missing claws while processed, follow these tips.

Select a fresh
Choose which still alive because it is more comfortable. If the eyes move in and out of the crab sign is still alive. Take the legs and claws intact that has not broken.

In the bound state, lift his body. If mild, it means the meat is less dense, so select a weight. Do not choose the young and not so much flesh, because it will be difficult to remove flesh.

Turn, then cleaned
Turn the crab and then stab the center until the end of the buttocks using a sharp knife and pointed. Make sure the crab is dead and the bond is removable.

Rinse crabs under running water, and brush with a toothbrush to remove dirt. Remember, a brush between her fingers part because it is usually exposed to a lot of mud.

Discard the tip of the triangle-shaped crab ass. And, separate shell crabs with a body. Cut the crab into two parts. Wash back, while throwing the contents of her stomach that looked greenish.

The claws to crush a little seasoning can permeate into the meat and easy to eat.

Time to cook!
Soup: Boil crab in boiling water for 15 minutes, and the color changed to red. Remove and drain, and chill, skinned and collect the meat.

Boil: Give a little charcoal in boiling water to remove toxins that may be eaten by crabs.

Fry: Use a lot of cooking oil with medium heat, and for the crab into three parts (shell, the body is divided in two).

Longest processing time is 15-20 minutes crabs. Do not process them too long, because the longer it is cooked, the meat harder.