The raw pickled crab has been stinking all day, but it tastes good. You can still eat it. Because adding so much salty salt is not bad, but "fermented", and the chemical reaction produces a new taste and can be eaten. The "river crab" pickled in my hometown for more than half a month can be eaten raw directly. Generally speaking, only southerners in China eat raw salty crabs, while fewer people in the north eat raw salty crabs. My hometown, Zhuhekou, Shandong Peninsula, is especially good at eating salted crabs.