Crab

Crab meat can be used both in salad and simply eaten freshly brewed. There are several commercial species in the Far East:

Kamchatsky. The most famous. It has a color from red-brown to light purple and a leg span of up to 1.5 meters.

Blue. It is close in size to Kamchatka. On the sides there are characteristic spots, which I owe the name.

Equal spike. It is close in size to blue and Kamchatka crabs. The color of the shell is yellow-golden, there is a pronounced spot.

Hairy.> Small in size (shell width up to 15 cm), covered with bumps with hard hairs. The color of the shell varies from pale pink to light brown.

Prickly. It has a dark brown shell, massive claws and embossed spines.

Strigun opilio.It differs in gray-sand shade and green eyes, iridescence is observed on the claws.

Crabs are cooked in salt water directly in shells for 15-20 minutes. After that, delicate white with a reddish film meat, located in the claws, legs and shell, can be eaten. It's delicious. And also useful.

Meat components strengthen the cardiovascular system, help reduce bad cholesterol, have a positive effect on the nervous system. The product accelerates the recovery process after diseases and surgical operations.