It is recommended that cooked crabs that have been stored for too long should not be eaten. Stored cooked crabs are highly susceptible to contamination by bacterial invasion, therefore, it is advisable to eat the crabs as they are cooked and not stored, as health is the most important thing.

In case you can't eat them all, the rest must be kept in a clean, cool and ventilated place, and when you eat them, you must return them to the pot and cook and steam them again.

If you don't finish it that night, leave it to cool and wrap it in plastic wrap and refrigerate it, or freeze it if you can. But don't store the cooked crab in the refrigerator later than noon the next day, and remember to steam it again when you eat it, and put some ginger on it when you eat it, which is good for sterilizing.

This way of eating crabs can ensure that you enjoy the delicious taste, but also take into account the safety.

Extended information

Eating taboos

Research has found that the infection rate and degree of infection of larval cysts of Schistosoma pulmonarum - high-footed crabworms in the body of live crabs is very high, and Schistosoma pulmonarum parasites are found in lungs, irritating or destroying the lung tissues, which can cause coughing and even hemoptysis, and if they invade the brain, they will cause paralysis.

According to experts, eating crabs slightly heated, the infection rate of schistosomiasis is 20%, eating pickled crabs and drunken crabs, the infection rate of schistosomiasis is as high as 55%, and eating crabs raw, the infection rate of schistosomiasis is as high as 71%.

Schistosoma lungis cysts are very resistant and are usually killed by soaking them in water at 55 degrees Celsius for 30 minutes or pickling them in 20 percent salt water for 48 hours. Eating crabs raw may also be infected by Vibrio parahaemolyticus, which invades the human body in large quantities and causes infectious poisoning, showing symptoms such as inflammation, edema and congestion of the intestinal tract.

Pregnant women are not allowed to eat crabs, and should not eat crabs during the entire pregnancy.

Crab meat flavorful, nutritious, containing a lot of protein and fat, more calcium, phosphorus, iron, vitamins and other substances. Every 500 grams of crab contains 49.6 grams of protein, 9.3 grams of fat, 27.2 grams of sugar, 1.088 milligrams of phosphorus, 33.6 milligrams of iron, and an appropriate amount of vitamin A, etc. The meat of crab is rich in nutrition.

It is both a tonic and a delicacy, very popular, often the main dish of the wedding feast. However, it is not suitable for pregnant women.

Crab is not only a delicacy, but can also be used as medicine. Common hairy crab, hairy foot crab, sea crab, lake crab, river crab, river crab. Crabs are mainly for food, medicinal use of river crabs for more. Pearl capsule addendum to the medicinal fugue, said the crab main hot knot chest, yellow can turn lacquer into water, claws can break the blood abortion. Lei Gong Gun Zhuo medicinal interpretation of the crab, the main blood break knot, beneficial to the vital essence, in addition to the chest heat and boredom.

Pounded and painted lacquer sores, can treat bruises, broken tendons and fractures, bruises, swelling and pain and post-partum bruises, abdominal pain, difficult labor, fetal clothes, etc.. Crab claw 60 grams, supplemented with yellow wine, add water with the decoction, and then into the gum, that is, to catalyze the birth of the fetus medicine.

In view of the above medicinal properties, pregnant women should not eat more crabs, if you are breastfeeding the baby during menstruation, it may also affect the baby. Pregnant women with habitual abortion should be even more contraindicated.

Preservation skills

Crab can not eat dead, but a one-time buy more can not eat how to do?

1, placed in the refrigerator freezer with a wet towel cover can be put on a few days, touch the crab's eyes, no reaction is dead crabs.

2, put in a bucket of water crab feeding.

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