crabs can be eaten after freezing. The main ingredients in crabs are water, protein, fatty acids, carbohydrates, vitamins and minerals, etc., all of which are relatively stable in nature, and will not be greatly changed because of freezing, and both fresh crabs and cooked crabs can be eaten after freezing. Generally speaking, crabs will not have any quality problems after being frozen for 3 months, but sometimes there are many bacteria in the refrigerator or they are taken out and thawed and then refreezed, resulting in a large number of bacteria, unpleasant smells such as musty, sour and rotten, and mold on the surface, so crabs cannot be eaten.

Crabs can be preserved for more than 3 months under good freezing conditions. Crabs are easy to deteriorate because they are rich in water and nutrients, but when they are placed in 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 content of bacteria in the freezer itself is low, so it can be stored for 3 months. However, the content of unsaturated fatty acids in crabs is also high. If it is left for too long, the unsaturated fatty acids will be oxidized, resulting in a decrease in nutritional value, so it is not recommended to leave it for too long.

Nutritional value

1. Crabs are rich in protein and less in fat and carbohydrates.

2. The cholesterol content in crab roe is high.

3. Crabs are rich in trace elements such as calcium, phosphorus, potassium, sodium, magnesium and selenium.

4. Crabs are rich in vitamin D.

Edible efficacy

1. Crabs also have anti-tuberculosis effect, and eating crabs is of great benefit to the rehabilitation of tuberculosis.

2. Crabs have the effects of clearing away heat and toxic materials, nourishing bones and marrow, nourishing tendons and promoting blood circulation, dredging channels and collaterals, benefiting limbs, healing wounds, nourishing liver yin and filling gastric juice.

3. It has a certain therapeutic effect on diseases such as congestion, injury, jaundice, soreness of waist and legs and rheumatoid arthritis.

Suitable crowd

It can be eaten by the general population.