Crabs Should Not Be Eaten This Way
When autumn chrysanthemums are in bloom and crabs are plump, warming a pot of yellow wine, catching a few fat crabs, enjoying the crisp autumn air, and listening to the chirping of autumn insects—isn't that a delight?
At this time of year, crabs are not only delicious but also rich in vitamins and have certain medicinal value. However, many people experience symptoms like abdominal pain, diarrhea, nausea, and vomiting after eating crabs. This is usually caused by not paying attention to details when consuming them.
Paying attention to the following 8 points can help minimize problems after eating crabs.
1. River (lake) crabs must be steamed or boiled thoroughly; never eat raw crabs.
River (lake) crabs feed on animal carcasses or humus, so their body surface, gills, and gastrointestinal tracts are filled with various bacteria and silt.
Some people get sick because they don't wash the crabs clean, don't steam or boil them thoroughly, or because they eat raw drunken or pickled crabs, ingesting the bacteria or parasites inside. How could they not get sick? This problem won't occur if you eat them after they have been thoroughly steamed or boiled.
2. River (lake) crabs should be eaten live; dead crabs should not be eaten.
The rigor mortis and autolysis periods of a dead river crab are greatly shortened. Bacteria in the crab's body will rapidly multiply and spread to the meat, causing the eater to vomit and experience abdominal pain and diarrhea.
A fresh, live crab has a bluish-black, shiny shell, a full navel, and a clean, white underside. A dying crab, on the other hand, has a yellowish shell, softer legs, and difficulty righting itself.
3. Crabs should be steamed and eaten immediately; do not store them.
If you can't finish them, any leftovers must be stored in a clean, cool, and ventilated place and must be reheated and thoroughly cooked again before eating.
4. Do not eat crabs carelessly and indiscriminately.
When eating crabs, you must never recklessly and indiscriminately...