Crabs not only have delicious meat, but are also rich in protein and trace elements, making them extremely nutritious and very popular. Speaking of eating crabs, there are quite a few things and taboos we need to pay attention to. Here is a list for your reference.
Patients with colds, fever, stomach pain, and diarrhea; people with chronic gastritis, duodenal ulcers, cholecystitis, or gallstones; people with allergies; and people with a weak and cold spleen and stomach should not eat crabs. Patients with coronary heart disease, high blood pressure, arteriosclerosis, and hyperlipidemia should eat crabs sparingly or not at all, because crab roe is high in cholesterol.
Eat them fresh
After a crab dies, bacteria in its body will multiply rapidly and spread to the crab meat, which can cause symptoms such as vomiting, abdominal pain, and diarrhea in the consumer. Therefore, crabs must be eaten fresh.
Steam and eat immediately
It is best to steam and eat crabs immediately. If you can't finish them, the leftovers must be stored in a clean, cool, and ventilated place. When you eat them again, you must re-cook them thoroughly.
Steam and cook thoroughly
River/lake crabs feed on animal carcasses or humus, so their body surface, gills, and gastrointestinal tracts are full of various bacteria and silt. Some people get sick because they don't wash the crabs clean, don't steam or cook them thoroughly, or because they eat raw drunken or pickled crabs, ingesting the bacteria or parasites inside the crab.
Four parts you cannot eat
1. Crab stomach: This is the small, triangular, bony package inside the crab's shell. First, eat the top shell of the crab. Use a small spoon to scoop out the middle part of the crab stomach and gently suck the surrounding crab roe clean. Note: do not break the triangular, cone-shaped crab stomach in the middle, as it contains dirty sand and should be discarded.
2. Crab heart: After eating the top shell, move on to the body. Use scissors to cut off the excess crab legs and mouthparts. Use the handle of a spoon to pick out the hexagonal, flaky object in the middle of the crab's body—that is the crab heart and should be discarded.
3. Crab intestine: This is the black line that runs from the crab stomach to the crab's navel and should also be discarded.
4. Crab gills: These are the two rows of soft, eyebrow-like things located under the crab's abdomen and should be removed.
Steamed Crabs