1, refrigerated storage: The steamed hairy crabs should be packed in sealed fresh-keeping bowls or fresh-keeping bags to avoid cross-talk between foods, and then stored in the freezer. The temperature is about 5- 10 degrees, and it can be stored for 1-2 days, but it should not be kept for too long, so as to avoid the crab meat from going bad and producing harmful ingredients, which may be harmful to health.

2. Frozen and preserved hairy crabs are steamed. If it is determined that they can't be eaten in a short time, they should be packed in fresh-keeping bowls at the first time, and then stored in the frozen layer. It is better to set the temperature at MINUS 18 degrees. Usually, the frozen cooked crabs can be stored for several months under the condition of keeping this temperature unchanged.

Can cooked crabs be eaten after being frozen for 3 months? It depends on the freezing conditions.

For example, after the cooked crabs are steamed or cooked, they should be cooled quickly at the first time, then packaged in vacuum and stored in quick freezing. Under the condition that the low temperature is kept below zero 18℃ all the time, the quality and nutrition of crab meat frozen for 3 months will not change much, nor will it deteriorate, so it is edible.

However, if cooked crabs are frozen at home, they will be cut off, frozen cooked food will not be timely, and the frozen package will not be sealed. After thawing and heating, cooked crabs that have been frozen for 3 months may find that the ingredients have gone bad, give off peculiar smell, crab meat erosion and other deterioration phenomena. Such crabs cannot be eaten, otherwise there will be food poisoning hazards.

3 How to judge whether the hairy crabs are dead or alive after steaming? The dead crabs can be judged by body movements, and the dead crabs of fresh crabs are generally not sold, while the hairy crabs that have been dead for a long time may be cooked and sold. It is suggested to adopt the following methods to judge the life and death of cooked crabs:

1 Look at the color. Generally, the back of dead crabs is dark red and the abdomen is gray after cooking, while the back of fresh hairy crabs is bright red and the abdomen is bright white after cooking.

2. Smell Although the crab itself has a fishy smell, the raw fishy smell is different from the fishy smell produced after the dead crab is cooked. Through careful smell, it can be identified that the cooked crab that is generally cooked lightly is easy to smell, while the spicy one is added with a variety of seasonings or covers up this odor.

3, look at the fleshy live hairy crabs after steaming, their meat is a little bit, while the dead meat is very scattered, eating a little paste, erosion, the entrance will know that this crab meat is not fresh, if you eat it by mistake, don't continue to swallow, just spit it out.

4 steamed crabs need to be steamed for a few minutes before they can be cooked according to their size.

Generally speaking, the time required for steaming crabs is closely related to their size. Usually, the larger the size, the longer it takes. If it is a small crab, it can be steamed for about 8 minutes; The larger crabs will take longer, about 10- 15 minutes.

Suggestions 1, take a visible glass steamer cover to see the appearance of steamed crabs. If the color turns red, it means that the crabs are steamed and can be eaten off, which is the most accurate way to judge raw and cooked.

2, steamed crabs should be steamed in cold water, because the cold water is slowly heated to lock the nutrients inside the crab from losing, keep the delicious juice of crab meat, and make the crab taste more delicious.