This method is suitable for freshwater crabs such as Eriocheir sinensis and lake crab (Hairy Crab), and can make crabs survive for several days. The specific method is: find a large area, such as a bathtub, sink or basin, put live freshwater crabs in it and pour some clean water. It should be noted that the water should not be too deep to cover the crab, otherwise it may suffocate the crab due to lack of oxygen.

The depth of the water is preferably about half of the crab's body, so that the crab's eight legs can stand up and breathe on the water. In addition, don't cover the bathtub or big basin just because you are worried that the crab will climb out, then change the water several times a day and throw some small fish and shrimp into it for the big crab to eat.

Method 2: Put the live crabs into the fresh-keeping room of the refrigerator.

If you buy too many crabs and feel that you can't eat them all at once, you can tie the feet of live crabs (crabs bought are usually tied with ropes), which can reduce the physical consumption of crabs and put them in the freezer of the refrigerator (note: it is a freezer, not a freezer).

The temperature is preferably 3-6℃, and then covered with a wet towel, which can also be kept for several days. Of course, the sooner you eat, the fresher you are. Because the longer the time, the greater the consumption of crabs, the thinner they will be and the taste is not fat enough.

Method 3: Put the cooked crabs in the refrigerator.

There may be many people who have not finished eating crabs because of poor appetite or other reasons. If you want to leave the crabs at noon to eat at night, you might as well wrap the cooked crabs with plastic wrap and put them in a cool and ventilated place, which can keep them fresh for 6-8 hours. If the weather is hot, it's best to put it in the refrigerator, so it can be kept until the evening, but it can't stay overnight.

If you want to eat crabs after the night or a few days, you can cover the cooked crabs with plastic wrap and put them in the freezer with the soup of boiled crabs, which can better maintain the delicious taste of crabs. However, it should be noted that crabs and soup should not be put in the refrigerator while they are hot, and then put in the freezer after they are completely cooled.

Extended data:

How to buy crabs:

Look: The crab's back nail is blue-gray, shiny, its abdomen is white, its color is bright, there is no mark on the upper navel, and its limbs are firmly connected in an arc.

Weighing: For sea crabs whose visual appearance meets the requirements, weigh them one by one, and those with heavy hand feel or weight are called fat crabs.

Peeling: Peeling the umbilical cap of the sea crab. If the crab roe condenses in the shell, it is a good crab.

Pull: The legs of the sea crab are all intact, and the legs of the crab are slightly elastic, indicating that they are fresh sea crabs; If the crab is not fresh, gently pull the crab leg, which is not only weak, but also easy to break.

Smell: If you smell the fishy smell of sea crabs, it means that the sea crabs have gone bad and can't be eaten any more. Eating spoiled sea crabs is easy to cause food poisoning.

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People's Daily Online-How to Choose and Store Crabs with Itchy Feet in Autumn Wind

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