Thawing in the cold storage room 12 hours: the temperature of the cold storage room is between 0-8 degrees Celsius. If the crab is thawed in the cold room, the thawing speed is slow, but the juice can overflow slowly and be absorbed by the crab meat, and the thawing effect is better.

Thaw at room temperature for 4 hours: the room temperature is usually between 10 and 15 degrees Celsius. In this temperature range, the thawing speed of crabs becomes faster, which can absorb heat well and make the ice crystals in crabs melt rapidly.

Thaw with running water for 30 minutes: Wash the frozen crabs with flowing water, which can take away the cold air of crabs and thaw them quickly. Usually, a basin of water is put in a basin, frozen crabs are put in, and then washed with a small flow of water.

Warm water thawing 10 minute: Warm water thawing is a very fast thawing method. The heat of warm water is absorbed by crabs, and ice crystals can melt quickly. Usually, the thawing time is about 10 minute. After the warm water is cooled, it can be thawed again with water.