Crabs are fresh aquatic products, which can be stored for a short time after coming out of the water. Crabs that can be eaten in about 3 days are easy to store. Choose energetic crabs, tie their feet with crab doors to reduce their physical consumption, then put them in the refrigerator for refrigeration, and cover them with wet towels for storage. When eating every day, first choose crabs with insufficient vitality and sufficient vitality to keep them.

The difference is: touch the crab's eyes with your hands, and eat them first if your eyes are not sensitive.

Method 2: Store crabs in plastic buckets/pots.

Choose vibrant crabs and prepare a plastic bucket/basin with a height of 30-50 cm. The inner wall of the plastic bucket/basin is smooth and not easy to fall off. Put the crabs in without layering, and add water to half the height of the crabs.

Don't cover the bucket/basin, check crabs every day, eat crabs with insufficient vitality in time, and crabs can be kept for more than 5 days under the condition of low temperature.

Extended data:

Tips for choosing crabs:

Look at the crab shell, the shell back is dark green, transparent, thick and powerful, and the shell back is yellow, mostly thin and weak.

Look at the navel. The protruding navel is full of cream and fat, and the depressed navel is mostly not fat enough.

Look at the pliers. The fluff on the claw feet is overgrown. The claw feet are old and healthy, but without fluff, the body is soft.

Turn the crab around with its abdomen facing the sky. The crab that can turn back quickly with thorns and foot springs has strong vitality and can be preserved. The crab that can't turn back has poor vitality and can't be stored for a long time.

Because the gonads of male and female crabs mature at these two times respectively, the taste and nutrition are the best, so the female crab is selected, and the male crab is selected after September.

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