According to the Internet Health Network, the protein content of Portunus trituberculatus per 100g is about 15.9g, the fat content is about 3. 1g, and its mineral components such as cholesterol, calcium, phosphorus, potassium and sodium are also very rich. After cooking, due to the low freezing temperature in the refrigerator, the moisture of crab meat will gradually lose, and crab meat will not taste good after being kept for a long time.