Drunken crabs are generally eaten raw, but they can also be steamed and eaten, depending on personal taste. Raw drunken crab is a traditional method in southern areas such as Shanghai and Jiangsu. It is made by using soy sauce, sugar, salt, rice wine and other seasonings to make drunken crab juice, and then the cleaned crabs are marinated. If you are not used to it, you can dip it in some vinegar to taste better.

Drunken crab can be eaten raw, but it is not common to eat it cooked. If you heat it before eating it, it will not taste as delicious as eating it raw. But the cooked drunken crab also tastes unique. The fresh hairy crabs are steamed in a pot, then added with the unique marinated formula, and sealed and soaked to ensure that the fresh flavor of the whole crab is completely preserved. It is not raw, so everyone may feel more at ease eating it.

Drunken crab is not available in many places. The fresh-packed drunk crab can be used immediately after thawing in nature. If it needs to be stored, it needs to be frozen in an environment of minus 18 degrees. It can be stored for half a month to a month. It has a long shelf life, so it is recommended to eat it as soon as possible to taste better.