Dead river crabs cannot be eaten, they are poisonous.

River crabs produce bacteria and toxins when they die, and these substances are gradually released during the process of decay, so it is not recommended to eat them. Moreover, although dead river crabs also contain some ingredients, such as proteins, minerals, and vitamins, it is difficult to ensure their content and stability. These ingredients will change the flavor and texture of river crabs, so dead river crabs are toxic food.

To ensure food safety and health, only fresh and lively river crabs should be selected for consumption. When selecting, pay attention to the appearance characteristics of river crabs. Live river crabs should have bright colors, intact shells with energetic movements, and their legs are firm and elastic, as well as the presence of odors and discoloration.

Common ways to eat river crabs:

1, steamed river crabs: fresh river crabs are washed and cleaned, and then marinated for a few moments in the right amount of ginger and cooking wine, and then put into the steamer to be steamed. This way of eating can keep the original flavor of the river crab, the taste is delicious and the meat is tender.

2, braised river crab: cut the river crab into small pieces, first boiled, and then stewed with soy sauce, sugar, cooking wine, ginger and other seasonings, so that it is flavored, and finally add an appropriate amount of starch thickening, to increase the taste.

3, stir-fried river crab: first chop the river crab into chunks, stir-fry quickly over high heat, then add the right amount of ingredients such as chili peppers, green onions, ginger and garlic, etc., stir-fry until the river crab brown can be removed from the pot. This way of eating can make river crab meat more tender and crispy.