Can't eat, when the blue 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. Excessive ammonia nitrogen must be excreted from the kidneys, so eating dead blue crabs is very bad for the kidneys. People who eat dead crabs may have symptoms such as vomiting, abdominal pain and diarrhea. Even the half-dead "legged crab" is not suitable for eating. The infection rate and degree of metacercaria of Paragonimus larvae in live crabs are very high. Paragonimus parasitizes in the lungs, which can stimulate or destroy lung tissue, cause cough and even hemoptysis. If it invades the brain, it will lead to paralysis. According to experts' investigation, the infection rate of Paragonimus is 20% when blue crabs are slightly hot, 55% when eating pickled crabs and drunken crabs, and 7 1% when eating raw crabs. 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 raw blue crabs may also cause intestinal inflammation, edema, congestion and other symptoms. Therefore, eating steamed blue crabs is the most hygienic and safe. When cooking green crabs, it should be noted that the water should be boiled for at least 20 minutes, and the germs of crab meat can be killed after thorough cooking. 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. For more information about the blue crab encyclopedia, please check the blue crab 1 14 online, www.qx114.org.