To make a delicious bowl of crab soup, the first thing people notice is the crab roe forming into large, solid chunks. The secret to achieving this is actually very simple.

In the summer, many families consider crab soup with pickled eggplants an essential, simple, yet incredibly satisfying dish. Crab soup is easy to cook, refreshing, nutritious, and suitable for all ages.

However, even those who cook crab soup often still struggle to create perfectly formed chunks of crab meat. According to experienced cooks, there are three key things you must pay attention to.

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1. Choosing the right crabs

Selecting good ingredients is crucial no matter what dish you're preparing. To make a tasty bowl of crab soup, you must start by choosing fresh, fat field crabs. When shopping for crabs, you can rely on the following tips:

– Choose large, full-bodied crabs, as they usually contain more meat and roe. Avoid buying crabs in the middle of the lunar month because they tend to be lean. The best time to buy crabs is at the beginning and end of the lunar month.

– Fresh field crabs have a bright, glossy shell and feel firm when touched.

– Some people believe male crabs have more meat, but female crabs are more flavorful, firmer, and contain more roe.

– Avoid buying small, young crabs, as they tend to smell fishy when cooked.

– Look at the crab’s mouth. Crabs with lots of bubbles are usually fresh. Also check that the crab moves actively and has all its claws intact.

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2. Add salt

To get the crab meat to form into firm chunks, you must not skip the salt. When grinding or pounding the crab, add a few grains of salt. Salt helps the proteins in the crab meat bond more effectively, allowing them to form solid chunks instead of dissolving during cooking.

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3. Control the heat

Heat plays an important role in cooking, and crab soup is no exception. If you want a beautiful, delicious bowl of crab soup, you must know how to control the flame correctly.

When you start boiling the crab mixture, use high heat and stir continuously. This helps the crab meat dissolve evenly and prevents residue from sticking to the bottom of the pot.

When the pot begins to heat up, lower the heat. At this stage, the crab meat will bind together and form chunks—this is the key to creating thick, solid crab pieces.

Never use high heat during this stage, as the soup will surge up and spill, causing the crab to overflow. When you see the crab meat has formed nicely, scoop it out and set it aside.

Then add your vegetables, such as water spinach or gourd. When the vegetables are nearly cooked, add the crab meat back in. Once the soup comes to a boil again, you can serve it. Remember to place the crab chunks on top to make the bowl look more appealing.