大閘蟹介紹:
秋風起，便到了食用大閘蟹的季節，除了要知道煮大閘蟹的方法外，我們更應留意食用大閘蟹的數量。
最近有報導指出，一周勿食用超過兩隻大閘蟹，特別是懷孕、體質偏寒、有心血管毛病、哮喘病或高膽固醇者更應避免食用，而食過量大閘蟹或會致敏爆哮喘。一隻大閘蟹的膽固醇量為267毫克，而一般成年人每日攝取量以300毫克為限，可見食用一隻大閘蟹，便已吸收一天大部份需要的膽固醇。
坊間有很多食肆均推出大閘蟹吸引食客，而普遍較健康的食用方法便是清蒸。一般人喜歡食大閘蟹時配搭花雕酒驅寒，但原來酒類為高膽固醇飲料及性質較毒，宜控制飲用分量，而且攝取過量的酒精亦影響身體健康。除花雕酒外，亦有人選擇用紫蘇葉生薑茶或生薑紅糖水配搭大閘蟹，緩和大閘蟹對胃的影響。為避免高膽固醇，進食大閘蟹其間應保持均衡的飲食，宜少食內臟及肥肉，多食水果、蔬菜，及一些水溶性纖維如麥片等，平衡膽固醇。
煮大閘蟹的方法:
以下是普遍煮大閘蟹的方法:
一. 水煮法
- 先用刷及清水把蟹身、爪和鉗清洗乾淨。
- 將大閘蟹用細繩綁好。
- 切幾片生薑放入熱水中，可加少許米酒和少許鹽，再把大閘蟹放入。
- 水再滾時轉中火蓋上鍋蓋再煮 10 分鐘。
二. 清蒸法
- 先用刷及清水把蟹身、爪和鉗清洗乾淨。
- 將大閘蟹用細繩綁好。
- 放入蒸籠中隔水蒸煮，大閘蟹腹部朝上，可切少許薑片，加少許米酒或黃酒。
- 水沸後, 轉中火再蒸煮約 20分鐘，熄火後待 5 分鐘後再取出享用。
大閘蟹可能含有寄生蟲，故此要徹底煮熟後才可進食，大閘蟹不宜生食。
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