Introduction: As autumn arrives and crabs become plump, it's once again time to enjoy them. When it comes to eating crabs, you likely have many questions. In this issue, we've summarized some of the most common ones to answer for you.
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What's the difference between sea crabs and river crabs?
Sea crabs, also known as saltwater crabs, grow in the ocean. River crabs, or freshwater crabs, are raised in inland waters such as lakes, ponds, and paddy fields. Most sea crabs in China are wild-caught and sold as iced products after being captured during fishing seasons. River crabs are now mostly farmed, with the Chinese mitten crab (commonly known as the Da Zha Xie or hairy crab) being the most famous. The best time to eat them is generally from late September to mid-December.
Nutritionally, river crabs and sea crabs each have their own strengths. By weight, river crabs contain more Vitamin A, Vitamin B1, Vitamin B2, and Vitamin E than sea crabs, but they have lower levels of calcium, potassium, and magnesium. As for cholesterol, which many people are most concerned about, the content in river crabs is more than twice that of sea crabs.
A word of caution: Crabs live on the bottom of bodies of water and are omnivores, feeding mainly on aquatic plants, small fish, and shrimp. Therefore, their bodies can be infected with certain bacteria, especially river crabs raised in eutrophic waters. Once a crab dies, the bacteria in its body can multiply rapidly, and some may even produce toxins. Such "problem crabs" can easily cause food poisoning. Therefore, when buying crabs, be sure to check for freshness, especially river crabs, and make sure they are cooked thoroughly before eating.
Can people who are prone to diarrhea or gout from eating seafood eat crabs?
These two groups can also eat crabs, but they should first drink a bowl of warm coarse grain porridge before doing so. People prone to diarrhea often have a weak and cold spleen and stomach, and the warm porridge can help warm the stomach. Although river crabs are also high in purines, the coarse grain porridge is rich in potassium, which helps promote the excretion of uric acid. Additionally, drinking porridge beforehand increases satiety, so you will eat fewer crabs, reducing the burden on the digestive system. Furthermore, it's best to pair crabs with condiments like ginger and vinegar. This is because crab is considered "cool" in nature, while ginger is "warm" and can warm the middle burner, dispel cold, and detoxify. Besides adding flavor, vinegar also has certain antibacterial properties.
Can the white foam that appears when steaming crabs be eaten? How can it be reduced?
The white foam from steaming crabs is mainly some water-soluble protein substances that flow out and adhere to the crab's surface, then concentrate and solidify upon cooling. This foam is harmless to the body. However, not all crabs produce this phenomenon; generally, healthy, farmed live crabs are less likely to do so. Therefore, to reduce the foam, you should choose robust live crabs when purchasing. After buying them, let the crabs rest in clean water for a while. Before steaming, scrub the crab's body clean, and tie the claws and legs with string.
How should leftover crabs be stored?
For crabs, it's best to steam and eat them fresh. For leftover cooked crabs, place them in a clean, sealed container and store them in the refrigerator's cooked food section. They should be consumed as soon as possible, as a whole cooked crab can be stored for a maximum of 1-2 days in the refrigerator. This is because internal organs like the crab's intestine are prone to bacterial growth, and long-term storage poses a safety risk. If you want to store them longer, pick out the crab meat and roe separately, place them in a clean, sealed container, and store them in the freezer for over a month. It's important to reheat them before eating.
How to eat crab meat without wasting any?
Eating crabs requires skill. Those who don't know how will often bite into the shell and meat together, chew a few times, and then spit out the shell and meat, wasting 30-40% of the meat in the process. Some people first lift the shell to suck the roe and enjoy the delicious crab roe or膏 (gao), then break the body in half, and finally eat the claws and legs. However, this method is also not ideal. The better way is to eat the claws and legs first. This way, the heat is retained as the shell hasn't been lifted. After eating the claws and legs, lift the shell to enjoy the roe or膏 (gao), and then pull out the meat piece by piece along the body's structure, ensuring no meat is wasted.
Why do I get hungry easily after eating crabs?
Crabs, shrimp, and other shellfish are high-protein, low-fat seafood whose nutrients are easily digested, absorbed, and utilized by the body. This means they don't provide a strong sense of fullness. Many people skip staple foods and overeat seafood or river fish, feeling full at the moment but hungry again after two or three hours. Therefore, whether it's crabs, shrimp, shellfish, or various delicious fish, they are not suitable to be eaten as a meal. It is recommended to eat some staple foods like rice or pastries when consuming crabs. This not only helps prevent excessive protein intake but also prevents you from feeling hungry shortly after the meal and helps meet balanced nutritional needs.