The main ingredients in crabs are water, protein, fatty acids, carbohydrates, vitamins and minerals. All of them are relatively stable in nature and will not change much because of freezing, and both fresh and cooked crabs can eat after freezing.

Under good freezing conditions, crabs can be stored for more than 3 months without deterioration.

Crabs are easy to deteriorate because of their rich water and nutrition, but when they are put into the freezer, the free water in the crabs turns into ice, which is not conducive to the parasitism of bacteria. At the same time, the freezer itself has a low bacterial content and can be stored for 3 months. But the content of unsaturated fatty acids in crabs is also high. If left for too long, unsaturated fatty acids will be oxidized, resulting in a decline in nutritional value, so it is not recommended to leave for too long.