Dead crabs produce large amounts of histamine in their bodies. Histamine poisoning can occur when humans eat dead crabs. Because histamine is an allergic poison, it can also be said to be allergic food poisoning. Don't think it's okay to eat just a little bit of dead crab meat. In people allergic to histamine, even one bite can trigger a reaction. For example, symptoms will appear 10 minutes to 3 hours after eating dead crabs, such as flushed cheeks, flushing of the chest and body skin, and conjunctival congestion, as well as headache, dizziness, chest tightness, general fatigue, and irritability.

Never eat dead crabs. Another important cause of dead crab poisoning is bacterial infection. Generally speaking, the living environment of wild river crabs is not as good as that of artificial and marine crabs. Once they die, bacteria inside and outside the body will multiply, decompose the crab meat, and produce toxins. Relatively speaking, the risk of bacterial infection is higher, and people are more likely to develop bacterial infections after eating it.

Extended information:

Crab meat is rich in magnesium and has a high calcium content. For example, the calcium content in river crabs exceeds the level in milk, and some varieties can be as high as 200mg/100g or more. In addition, the content of trace elements such as zinc, selenium, and iodine in crab is also quite high, especially selenium, which is much higher than the level of ordinary meat.

From a vitamin perspective, the vitamin A content of crabs is commendable, up to 1.5 to 2 times that of eggs, but almost all of it is present in the crab roe, while the content in white crab meat is almost negligible. . The level of vitamin B family is not much different from that of most fish. The content of vitamin B1 is lower than that of meat products. The content of vitamin B2 is slightly higher, but it is also mainly present in the crab roe part, and the content is lower in white meat.

The cholesterol content in crab meat is higher than that of meat, close to the level of liver and other animal organs. The cholesterol content of crab roe is higher than that of crab meat. Although people are always very worried about cholesterol when eating eggs, they rarely have such worries when eating crabs, and almost no one is willing to give up the delicious crab roe. Perhaps it is because food is now fearless.

Reference materials: People's Daily Online - Why you can't eat dead crabs

People's Daily Online - Health Tips: What is the nutritional value of crabs? 3 things to note when eating crab