Avoid eating dead crabs.

Because crabs are rich in histidine, bacteria can multiply rapidly in crabs after death, making histidine produce toxic histamine, which can cause poisoning.

Avoid eating cooked crabs that have been stored for too long.

Cooked crabs are easy to be contaminated by bacteria if they are stored for too long, so don't eat cooked crabs that have been stored for too long.

Avoid eating crab stomach

There are pathogenic bacteria and toxic sundries in crab stomach.

Avoid eating crabs steamed for a short time.

Steamed crabs should be heated for half an hour after boiling to prevent microorganisms in crabs from being completely killed. Avoid eating crabs without seasoning. Because crabs are cold, Jiang Mo and vinegar should be added to prevent stomach injury.

Avoid eating persimmons after eating crabs.

Persimmon contains a lot of tannic acid, which can combine with protein in crab, thus causing nausea, vomiting, abdominal pain, diarrhea and other symptoms.

People with allergies should avoid eating crabs.

Avoid eating crabs when you have a cold and fever.

In addition, patients with colds, fever, stomachache, diarrhea, cholecystitis, gallstones and active hepatitis should not eat crabs to avoid aggravating their illness. Because of the high cholesterol content in crab roe, patients with coronary heart disease, hypertension, arteriosclerosis and hyperlipidemia should also control eating crab roe.

Tips: In case of crab poisoning, 60 grams of perilla leaves and 3 ~ 4 slices of ginger can be lightly used, which has a certain detoxification effect. If it is serious, it should be sent to the hospital immediately for rescue.

Crabs unfit for raw food

Crabs generally feed on animal carcasses or humus, so the body surface, gills and gastrointestinal tract of crabs are covered with all kinds of bacteria and sludge. Crabs often carry cysts of paragonimiasis and Vibrio parahaemolyticus. If it is not disinfected at high temperature, paragonimiasis will cause lung injury after entering the human body. If Vibrio parahaemolyticus invades human body in large quantities, infectious poisoning will occur, which is manifested as intestinal inflammation, edema, congestion and other symptoms. Therefore, crabs should be steamed and cooked thoroughly, and generally heated for more than 30 minutes after boiling to play a disinfection role.

A cooked crab that has not been eaten for a long time.

Stored cooked crabs are easily contaminated by bacteria, so crabs should be burned and eaten now, not stored. In case you can't finish eating, the rest must be kept in a clean, cool and ventilated place (preferably in the refrigerator). When eating, be sure to return to the pot and cook it thoroughly.

It is not advisable to chew.

Pay attention to the four clean-ups when eating crabs. First, clean the crab's stomach. Crab stomach, commonly known as crab urine bag, is a triangular bone bag in the center of the front edge of the back shell, which contains dirty sand; Second, we should eliminate the crab intestine, that is, a black line from the crab stomach to the crab navel; Third, clear the crab heart, commonly known as hexagonal plate; Fourth, we should remove the crab gills, that is, two rows of soft things like eyebrows that grow in the crab abdomen, commonly known as crab eyebrows. These parts are dirty and have no edible value. Don't chew them indiscriminately to avoid food poisoning.

Do not eat too much.

Even if you are greedy, you should endure it: because crab meat is cold, you can't eat more. People with spleen and stomach deficiency and cold should pay special attention to avoid abdominal pain and diarrhea. Abdominal pain and diarrhea caused by eating crabs can be taken with 15g warm Chinese medicine perilla, 5~6 slices of ginger and water.

Don't drink tea and eat.

Avoid drinking tea and water when eating crabs and within 1 hour after eating crabs. Because boiling water will dilute gastric acid, tea leaves will solidify some components of crabs, which is not conducive to digestion and absorption, and may also cause abdominal pain and diarrhea.

Not suitable for eating with persimmons.

It should be noted that crabs and persimmons cannot be mixed. Because tannic acid and other ingredients in persimmon will coagulate the meat protein in crab, the coagulated substance will ferment and rot if it stays in the intestine for a long time, causing vomiting, abdominal pain, diarrhea and other reactions.

This patient is unfit to eat.

Not everyone eats delicious crabs. Crab meat is tender, delicious and nutritious. The content of protein is several times higher than that of pork and fish, and the contents of riboflavin, calcium, phosphorus, iron and vitamin A are also high. However, delicious crabs are not suitable for everyone. Because crabs are cold and contain a lot of protein and high cholesterol, people with certain diseases should fast or eat less. For example:

● Patients with cold, fever, stomachache and diarrhea will get worse if they eat crabs.

● Patients with chronic gastritis, duodenal ulcer, cholecystitis, gallstones and active hepatitis had better not eat crabs, so as not to aggravate the condition.

The cholesterol content in crab roe is low. People suffering from coronary heart disease, hypertension, arteriosclerosis and hyperlipidemia should eat less or not eat crab roe, otherwise it will aggravate the condition.

● People who are allergic to the body can easily cause nausea, vomiting and rash after eating crabs.

● People with spleen and stomach deficiency should eat less or not eat crabs, because eating them can easily cause abdominal pain and diarrhea. If this happens, perilla 15g and 5 slices of ginger can be decocted to relieve pain and diarrhea.