Autumn is the best time for people to taste crabs. Crab is a precious aquatic product with tender meat and delicious taste. Crabs are also very nutritious. The content of protein is several times higher than that of pork and fish, and the content of calcium, phosphorus and vitamin A is also very high. Autumn crabs are delicious and nutritious, but if eaten improperly, they may cause harm to health.

Eating dead crabs will lead to poisoning.

When the crab is dying or dying, the oxygen acid in the crab will decompose to produce histamine. Histamine is a toxic substance. With the extension of death time, more and more histamine is accumulated in crabs, and more and more toxic gases are produced. Even if the crab is cooked, this toxin is not easy to be destroyed.

Buy fresh river crabs, and choose crabs to do "five looks": look at the color; Second, look at the individual; Third, look at the navel; Fourth, look at crab hair; Fifth, look at the action. The color of crab should be green back and white belly; Golden claw yellow hair; Individuals should be big, old and healthy; The navel should protrude outward; Crab feet should be hairy; Stay agile and active. Only those who meet these five conditions can buy it.

It is safest to eat boiled crabs.

Crabs grow in rivers and lakes and like to eat small creatures, aquatic plants and rotting animals. The body surface, gills and gastrointestinal tract of crabs are covered with pathogenic microorganisms such as bacteria and viruses. If you eat, pickle or drink crabs raw, you may be infected with a chronic parasitic disease called paragonimiasis.

It was found that the infection rate and degree of metacercaria of Paragonimus larvae in live crabs were very high. Paragonimus parasitizes in the lungs, which stimulates or destroys lung tissue and can cause cough and even hemoptysis. If it invades the brain, it will lead to paralysis. According to experts' research, the infection rate of paragonimiasis is 20% when crabs are eaten after a little heating. Eating pickled crabs and drunken crabs leads to the infection rate of paragonimiasis as high as 55%. The infection rate of paragonimiasis in raw crabs is as high as 7 1%. Paragonimus metacercariae is very resistant, and it can be killed in water at 55℃ for 30 minutes or in 20% salt water for 48 hours. Eating crabs raw may also cause symptoms such as intestinal inflammation, edema and congestion.

So it is safest to eat boiled crabs. When cooking crabs, it should be noted that the water should be boiled for at least 20 minutes, and the bacteria in the crab meat can be killed only after it is thoroughly cooked. One thing is also very important. When eating, you must remove four substances: crab gills, crab hearts, crab stomachs and crab intestines, because they contain bacteria, viruses and sludge.