夏日綿綿，奄仔蟹最肥美，用黎做牛油鹽焗奄仔蟹就岩晒。奄仔蟹即係未受精既蟹女，d膏特別香嫩綿滑，上次我地都分享過用鹽焗方法提鮮係夠晒正，而今次既方法用少好多鹽，又加入牛油，方便得黎鮮味更提升，好多海鮮餐廳都係用依個方法，極度推介！

而上次我地處理蟹比較生手，令佢漏左d膏出黎，今次亦會分享奄仔蟹處理點樣做比較好。

Summer is the season for virgin crabs and one of the nicest ways to enjoy is to make Baked Virgin Crab with Butter and Salt. A virgin crab is an unfertilised female crab. Its eggs are amazingly tender and aromatic. With a bit of salt and butter we can already elevate the flavour of a virgin crab and this is the method used by many seafood restaurants. We highly recommend!

In our last time making Salt Baked Virgin Crab, we didn’t handle the crab properly so the leg broke and leaked some eggs out. This time we will also share how to better handle the crab.

牛油鹽焗奄仔蟹 Baked Virgin Crab with Butter and Salt

一隻牛油鹽焗奄仔蟹兩份食已經夠晒滋味，再配杯whisky簡直就係人間一大美味

1 crab is enough for 2 persons. Serving the crab with a glass of whisky is such a match

奄仔蟹既特色就係超多膏，而且綿糯甘香，個人黎講覺得好食過膏蟹

Full of crab eggs and the texture is more tender. That’s the reason we like virgin crabs

而且都啖啖肉架！

It’s full of meat as well!

奄仔蟹好容易係街市買到，不過買既時候未算當造，當造時同一檔可以賣平3份1，我地都係隨便揀隻大隻既

Easy to find virgin crabs in wet market. We just randomly picked a large one

奄仔蟹處理好簡單，拎到返屋企未煮既話可以雪暈佢先

Going back home, put the crab into fridge to make it faint

到要煮時，用筷子由口插入，一野捅到底就可以較人道咁殺死蟹，唔洗等佢係煮既時候醒返掙扎整斷腳

Right before cooking, put a chopstick into its mouth and stab it through. This is a relatively humane way to kill the crab and can prevent the legs from breaking by struggling while cooking