Many people make a mistake in the first step when steaming flower crabs. Here’s how to steam flower crabs, resulting in tender, juicy, and sweet flavor.

The weather is nice today, I went shopping and visited the beach where I met an old fisherman selling fresh seafood. I bought a few crabs and cooked a clear steamed crab dish at home. Steaming crabs this way results in firm meat and a sweet and delicious flavor.

Steaming flower crabs also requires some technique. Some people simply cook them directly after buying them back, which is incorrect. Flower crabs should be rinsed with a little salt water before steaming to clean the surface, then put into the pot without any seasonings or additional ingredients.

I bought 7 crabs, and they were quite large, adding up to over two pounds. These flower crabs are usually steamed or served in dry pot dishes.

Make sure to clean the crabs thoroughly and place them in the pot with the seaweed they were tied to. If you cut open the crabs, they will crawl around and are difficult to steam.

Next, bring the crabs to a boil and steam them for 8 minutes. After steaming, you can take them out. You can eat them with salt or make your own seasonings.