1. It is not advisable to eat raw crabs: Crabs should be steamed or boiled thoroughly. Generally, they need to be heated for more than 30 minutes after the water comes to a boil to be disinfected.
2. It is not advisable to eat cooked crabs that have been stored for too long: Crabs are best cooked and eaten immediately; they should not be stored. If stored, crabs must be recooked and steamed thoroughly before consumption.
3. It is not advisable to eat carelessly; attention should be paid to the "four removals" when eating crabs: first, remove the crab's stomach; second, remove the crab's intestines; third, remove the crab's heart; and fourth, remove the crab's gills.
4. It is not advisable to eat too many: Because crab meat is considered "cold" in nature, people with a weak spleen and stomach should be especially cautious to avoid abdominal pain and diarrhea after consumption. It can be eaten with ginger and vinegar to dispel the cold.
5. It is not advisable to eat with tea: Drinking tea is forbidden while eating crabs and for one hour after.
6. It is not advisable to eat with persimmons: Persimmons will cause the protein in crab meat to coagulate. The coagulated substance will remain in the intestine for a long time, ferment and spoil, causing vomiting, abdominal pain, diarrhea, and other reactions.
7. Who should not eat crabs: Patients with colds, fever, stomach pain, and diarrhea will have their condition aggravated by eating crabs. People with chronic gastritis, duodenal ulcers, cholecystitis, gallstones, or in the active stage of hepatitis should avoid eating crabs to prevent worsening their condition. The cholesterol content in crab roe is high, so patients with coronary heart disease, high blood pressure, arteriosclerosis, or hyperlipidemia should eat less or no crab roe, otherwise it will aggravate their condition. People with a sensitive constitution may easily experience nausea, vomiting, and hives after eating crab roe. People with a weak spleen and stomach should eat less or no crabs.