If the steamed crabs are preserved on the same day, they can be eaten the next day. The crabs must be steamed thoroughly before eating.

Cooked river crabs must be cleaned in four ways before storage. That is, first, clear the crab stomach, which is a small triangular bone bag with dirt and sand in the center of the front edge of the back shell; second, clear the crab intestines, which is a black line from the crab stomach to the crab navel; third, clear the crab heart, which is It is hexagonal in shape, in the center of the crab, under a black film; on the four sides are the crab gills, which are two rows of soft eyebrow-like things that grow on the abdomen of the crab, also known as "crab louvers". There are many bacteria in these four parts. The production of histamine in cooked crabs after treatment is slowed down in a frozen environment. so. Eating cooked river crabs that have been stored for too long may also lead to histamine poisoning.

If you haven’t finished eating the crabs that day. It’s best to wrap it in plastic wrap and freeze it in the refrigerator. To avoid food poisoning. It should be eaten before noon the next day, and the crabs must be cooked thoroughly before eating.

Preservation of cooked crabs: It is recommended to cover them with plastic wrap and place them in a cool and ventilated place. They can be kept fresh for 6-8 hours. If the weather is hot, it is best to put it in the refrigerator, so that the crabs at noon can be stored until the evening, but not overnight. If you want to store cooked crabs for a long time, such as overnight, put the crabs in the freezer. However, direct freezing can easily cause cooked crabs to lose moisture and become dry and unpalatable. When freezing, you can freeze it together with the soup in which the crabs are cooked to better maintain the freshness of the crabs.

The following groups of people should not eat crabs:

1. Patients suffering from colds, fever, stomachache and diarrhea will aggravate their condition by eating crabs.

2. People with chronic gastritis, duodenal ulcer, cholecystitis, gallstones, and active hepatitis should not eat crabs to avoid aggravating the condition.

3. Crab roe contains high cholesterol. People with coronary heart disease, hypertension, arteriosclerosis, and hyperlipidemia should eat less or not eat crab roe, otherwise the condition will be aggravated.

4. People with allergies may easily experience nausea, vomiting, and hives after eating crabs.

5. People with weak spleen and stomach should eat less or not eat crabs, because eating them can easily cause abdominal pain and diarrhea. If this happens, you can decoct 15 grams of perilla and 5 slices of ginger to relieve pain and diarrhea.