Steaming is the best way to preserve the original, delicious flavor of crab. When steaming, it is advisable to add some perilla leaves and fresh ginger to neutralize the crab's toxicity and reduce its cold nature. When steaming or boiling crab, it must be cooked for at least another 20 minutes after the water comes to a boil to ensure it is thoroughly cooked, which kills any bacteria in the crab meat and makes it safe to eat. Steaming crab with two treasures: ginger and scallions to detoxify and warm the body.
Scallion and Ginger Fried Crab
Live crabs can be stored in the refrigerator's vegetable crisper (make sure it's the compartment for fruits and vegetables, not the freezer, or you'll freeze the crab to death). They can also be stored "dry" (without water), but they must be kept in a cool, shaded place, otherwise they will be cooked by the heat. It is recommended to place the crabs in a basin. No water should be in the basin, and the top should be covered with soft vegetable leaves. This creates a living environment for the crab that is neither too dry nor too humid, while also allowing it to get plenty of oxygen. Bound crabs can also be stored in water, but remember that the water level should not cover the crab's back, allowing it to breathe at the surface. These three storage methods can keep bound crabs alive for about a week, but it is best to eat them as soon as possible.
Additionally, when you go to any restaurant, you are typically served a cup of tea. If you are going to eat crab, it's best to skip the tea. Do not drink tea for one hour before or after eating crab. This is because drinking tea will dilute stomach acid, and the tannins in the tea can cause some components of the crab to solidify, which is not good for digestion and absorption, and may also cause abdominal pain and diarrhea.