First, you need to put the crab in a fresh-keeping bag, then squeeze out the air inside, then seal the bag and put it in the freezing area of the refrigerator. In the process of storage, you can reduce the number of times you open the refrigerator and prolong the storage time of crabs. If the crab is stored for a short time, it can be placed in the cold storage area, which is conducive to retaining its umami flavor. In addition, if the crab is black or smelly, it means it has gone bad.

After the crabs are cooked, they can be stored in the cold storage area of the refrigerator. The delicious taste of hairy crabs can be preserved to the greatest extent in the cold dining area, and the nutrients inside will not be lost too much, but the preservation time will be greatly reduced, and it can only be preserved for 2 days in an environment of about 3 degrees.

Tips for eating crabs

First, choose fresh crabs, not raw or drunk crabs. Crabs are omnivores and even eat the carcasses or humus of other animals. Its body surface, gills and gastrointestinal tract are covered with all kinds of bacteria, sludge and even parasites. Therefore, you must scrub clean before eating crabs. Don't eat internal organs such as gills and intestines. Be sure to steam them before eating.

Second, it is not advisable to overeat. Protein contained in crabs and cholesterol in crab roe are relatively high, which is not conducive to one-time digestion and absorption by human body. Therefore, the average person should not eat crabs more than 1 kg at a time and not more than 3 times a week.

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