Many people think that going to a seafood store or market will buy fresh, plump crabs. This is true, but if you don't know how to choose, you will buy crabs that are all water and little meat.

Crabs that look plump but when steamed, have little meat but only heavy shells are because the buyer does not know how to choose crabs. Most people who buy crabs will choose big ones. But a long-time seller shared that: Buying big or small is wrong, you must pay attention to these 3 points to choose crabs that are both delicious and firm.

Look at the color of the crab shell

This observation method is also suitable when you buy crabs or lobsters. They have to go through many molts to fully mature. The color of crabs at different stages will also be different. Therefore, you need to look at the crab shell first.

At the market, you can see two colors of crab shells: khaki brown and blue. Khaki brown crabs have molt about 16 times, while blue crabs have molt about 18 times.

Crabs that molt like this are also mature and 90% of them are plump and fat.

Look at the crab legs and claws

Crab buyers reveal that crabs, no matter how big or small, have a tight grip. If the crab's claws are elastic, it means the crab is fat. If you see the crab's claws are separated, you should not buy this crab, no matter how cheap it is.

Look at the crab's apron

The apron of the crab is also known as the navel. The more times the crab molts, the clearer the veins on the belly. You can feel it by touching it. Therefore, no matter how big the crab is, if the veins on the belly are not clear, you should not buy it.

Crabs can be prepared in many different delicious dishes, but steaming is probably the best way to preserve the crab's sweetness.