There are thousands of kinds of crabs, which are transformed into endless flavors. The king crab under the cold waters of the Arctic Circle has changed from an invasive species to a human table. The raw leg meat is plump and plump, charcoal grilled to add a burnt aroma, and boiled to make it sweet and moist; the soft shell crab in Venice, soaked in milk and then wrapped in flour and deep-fried, Swallowed whole, it is crispy on the outside and soft on the inside, and has a gentle bursting texture; Chesapeake Bay in the United States bakes blue crab meat with bread crumbs, mayonnaise and other condiments to make Maryland classic crab cakes; Everyone agrees that water crabs with less meat can also fully release the essence of deliciousness in the cooking of rice porridge.