crabs with low temperature are stored at room temperature, while crabs with high temperature are suitable for cold storage.
If the indoor temperature doesn't exceed 15℃, the bought live crabs don't need to be kept in the refrigerator, but they can be kept in a plastic bucket for a while. Under normal circumstances, they can be kept for about 3 days, but if they are kept for too long, the crabs will lose weight, and eating them within 3 days will not affect their taste. If the temperature is too high, it needs to be stored in the refrigerator.
Use the low temperature environment of refrigerator to inhibit the growth and reproduction of bacteria and microorganisms, and prolong the time of eating live crabs. It is not recommended to freeze live crabs, because direct freezing will freeze them to death and lose their original flavor. After taking them out and heating them thoroughly, the meat quality of crabs will become firewood and loose, which will greatly affect the taste.
Precautions for selecting crabs
1. Look at the reaction
In the process of selecting crabs, one hand can be used to take them out, and the other hand can touch the crab's eyes. If the eyes are closed quickly, it also means that the crabs are fresh, or after the crabs are taken out, the back is put down on the road, and the crabs can quickly rotate the right library, indicating that they are relatively fresh.
2. See the male and female
The best season to eat crabs is September and October every year. In September, the female crabs have more crab paste, which is delicious, while the male crabs have more tender crab paste in October. Therefore, when buying crabs in September, you can choose the female crabs with round navel and the male crabs with triangular navel in October.
3. Look at the back
When buying crabs, first observe the color of the back, and the crab with a blue back is more tender. Then, gently press the back and abdominal cavity of the crab with your hands, and the back is hard and the abdominal cavity is bulging, which also means that the crab meat is thick. If the back is bright and moist and the abdominal cavity is shriveled, it also means that the crab meat is less.