It is possible to eat crabs after they have been frozen, but the freshness is certainly inferior to the flavor when eaten fresh. It is important not to freeze them for too long. After all, freezing can only slow down, not stop, the spoilage of food.

Frozen in a different way will have different edible effect:

Chilled: in the insulation box with crushed ice layer by layer to cover the live food, so that the temperature of the live food down to 0 ℃, at this time the meat will not freeze, to maximize the preservation of the fresh flavor of the live food and the elasticity of the meat. However, chilling is limited to short-term or short-distance preservation.

Frozen fresh: frozen seafood stored at -18 ℃. This method can retain the nutrition and quality of seafood, suitable for long-distance and long-term preservation. However, the cryo-cured meat is processed and eaten at room temperature, and the meat becomes soft and powdery, so it reduces the texture when eaten.

Cooked and frozen: A method of boiling seafood in salted water and then freezing it. This method retains the elasticity and nutrients of the seafood, and shortens the cooking time for long-distance transportation, making it one of the more common and stable ways to freeze seafood.