Eating Crab = Eating Parasites?
Steamed Crabs
Why don't foreigners eat Chinese mitten crabs? It is said they are worried about parasitic infections. Foodies in Europe and America prefer sea crabs, such as king crabs and brown crabs, which are available from April to October. A single crab can weigh several kilograms, and a giant king crab can have up to 18 kilograms of meat. They are easy and convenient to eat, unlike the Chinese mitten crab, which requires a special set of eight tools and yields very little meat, reportedly taking an average of one hour to eat one crab.
Crabs, of course, are still edible!
Fortunately for the Chinese, the dreaded Sacculina carcini grows in the sea, and species like the stone crab are its victims. There is no need to worry about encountering it when eating Chinese mitten crabs.
However, this does not mean that freshwater crabs can be eaten indiscriminately. Crabs in rivers and lakes mainly feed on animal carcasses or decaying matter, and their body surface, gills, and gastrointestinal tracts are full of bacteria and silt. If the crab is not washed clean, or not cooked thoroughly, or even eaten raw as "drunk crab" or pickled crab, the bacteria and parasites inside the crab will be ingested, causing various diseases.
In fact, crabs are also rich in nutrients. Every 100 grams of crab meat contains: 14 grams of protein, 2.6 grams of fat, 141 milligrams of calcium, 191 milligrams of phosphorus, and 0.8 milligrams of iron. It also contains vitamins A, B1, B2, E, and other nutrients. Traditional Chinese medicine considers crab meat to be salty and cold in nature, with effects such as dispersing blood stasis, unblocking meridians, reconnecting sinews and bones, and neutralizing poison from paint.
More importantly, crab meat is delicate in texture and delicious in flavor. How can you not eat it?
As long as you pay attention to the following points, you can ensure you get rid of the dirty parts of the crab and eat its essence.
One: Eat Fresh
Bacteria in a dead crab will multiply rapidly and spread to the crab meat, which can cause symptoms such as vomiting, abdominal pain, and diarrhea in the consumer. You must eat live crabs.
Two: Steam and Eat Immediately
Crabs are foods that contain a relatively high amount of histidine. Steamed crabs may cause poisoning if left for more than 4 hours. Therefore, it is best to steam and eat them on the spot.
Three: Steam and Cook Thoroughly
Heating and cooking can kill the parasites and bacteria on the crab. Therefore, it is essential to ensure they are fully cooked before eating.
Four: Five Parts That Cannot Be Eaten
When eating crabs, whether to start by lifting the shell or eating the claws and legs is a matter of debate. However, it is widely recognized that there are several parts of the crab that should not be eaten.
1. Crab Stomach: A small, triangular, bony package inside the crab's shell. The crab stomach, which is triangular and cone-shaped, contains sand and dirt and should be discarded.
2. Crab Heart: A hexagonal, flaky object in the middle of the crab's body. This is the crab heart and should be discarded.
3. Crab Intestine: A black line running from the crab stomach to the crab's navel, containing the crab's excrement. It should also be discarded decisively.
4. Crab Gills: The two rows of soft, eyebrow-like objects on the crab's abdomen. These are the crab's respiratory organs, which are very dirty and must be discarded.
5. Crab Shell: Some people like to gnaw on the crab shell, but this part has the most contact with parasites and is not suitable for consumption. The best way is to use tweezers to extract the meat from the crab's claws and legs. In addition, crab contains relatively high levels of cholesterol and purines. Five types of patients are also not suitable for eating crabs. These include: patients with chronic gastritis, duodenal ulcers, stomach pain, and diarrhea and other digestive diseases; patients with cholecystitis, gallstones, and diseases of internal organs like the liver and kidneys; people with allergic constitutions, especially those allergic to seafood; people with colds, fever, gout, and a weak spleen and stomach; and patients with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should all eat less or no crab.
Crab meat is generally eaten with ginger and vinegar, and brown sugar can also be added to remove the fishy smell of the crab. Yellow wine can also dispel the cold nature of the crab. After eating, drinking a cup of hot water with ginger and brown sugar can both warm the stomach and remove the aftertaste from the mouth.