The origin of butter crab：
The predecessor of the butter crab is the female butter crab, which mainly grows in the Liufushan and Pearl River basins of Hong Kong, especially at the junction of the brackish waters of Humen Taiping (Benwan), Dongguan City, and the sea surface of Houwan, Shenzhen. The unique environment of these areas allows female butter crabs to lay eggs in summer. When they are stimulated by direct sunlight and increased temperature, the crab paste will break down into golden yellow oil and penetrate into the whole body, thus becoming a butter crab.
Varieties of butter crabs：
The butter crab is not an independent species, but a mutant form of the female butter crab. It is named after the crab ointment turned into oil, and is known for its sweet ointment and tender meat. It is a unique and precious seafood food in Guangdong, Hong Kong and Macao, and is known as the “King of crabs.”
How to eat butter crab：
Butter crabs are eaten in various ways, but the most common is cooking. When cooking, wash the butter crab, put it in a pot full of boiling water, add a piece of ginger, and cook it over high heat. Generally, butter crabs over half a catty need to be cooked for 20 minutes, and those under 6 taels need to be cooked for 15 minutes. The color of the butter crab after cooking is between red and yellow, and the yellow grease can be seen on the crab lid and the joints of the crab claws. The taste is extremely delicious.
Nutritional value of butter crab：
Butter crab is rich in a variety of nutrients, including rich protein, fat, vitamins and minerals. These substances are essential for a variety of physiological activities of the human body, helping to strengthen resistance, provide necessary energy, and maintain a healthy state. In particular, it is worth mentioning that butter crabs are also rich in vitamin D, vitamin E and B vitamins, which have a significant nourishing effect on the body.
The above is an introduction to the origin, varieties, eating methods and nutritional value of butter crabs.
