Cooked crabs that cannot be eaten can be packed into clean airtight containers and put into the refrigerator in the cooked food section for cold storage and should be eaten as soon as possible. Whole cooked crabs should be stored in the refrigerator for a maximum of 1~2 days because internal organs such as crab intestines and other internal organs are highly susceptible to bacterial growth, and long-time storage for consumption will pose a potential safety hazard.

If you want to store it for a longer period of time, pick out the crab meat and yolk separately, put it into a clean, airtight container, and then put it into the freezer for more than 1 month. Be reminded to always reheat when eating.

Expanded Information:

Crab contains cholesterol, purine is relatively high, so the following people are not suitable to consume crabs:

(1) patients suffering from digestive diseases, such as diarrhea, stomach pain, chronic gastritis, duodenal ulcer, cholecystitis, cholelithiasis, etc.;

(2) patients with liver and kidney diseases, especially those who are in the active stage of hepatitis, liver and kidney insufficiency;

(3) patients with gout;

(4) patients suffering from high cholesterol, high blood pressure and other cardiovascular disease patients;

(5) allergy, especially those allergic to seafood.

People's Daily Online - Five types of people should not eat crab in the fall How to save if you can't finish it