1. What are the dietary taboos of crabs

1.1. Crabs and pear: cause diarrhea and damage the gastrointestinal tract.

1.2. Crab and celery: Eating them together will cause protein absorption.

1.3. Crabs and pumpkins: Eating them together can cause poisoning.

1.4. Crabs and peanuts: diarrhea.

1.5. Crabs and quail eggs: can be easily poisoned.

1.6. Crabs and potatoes: Can irritate the gastrointestinal tract and hinder digestion.

1.7. Crabs and eggplants: will accumulate in the abdomen and damage the intestines and stomach.

1.8. Crabs and tomatoes: Can cause abdominal pain and bloating.

1.9. Crabs and mushrooms: can cause stones.

2. What should people avoid eating crabs?

2.1. Patients with a history of allergies

Some patients with a history of allergies may not eat crabs after eating crabs. , because crabs contain foreign proteins that can cause allergic reactions. Some people develop red wheals all over their body after eating crabs, and some develop small red rashes with unbearable itching. In severe cases, they may suffer from anaphylactic shock.

2.2. Patients with colds and fevers

Patients with colds and fevers are not suitable to eat crabs to avoid aggravating symptoms. The Qing Dynasty's food nutrition treatise "Suixiju Diet Manual" records that crabs are contraindicated if eating too much causes wind, cold, unclear seasonal sensation, phlegm, cough and diarrhea. People with colds, fever, and diarrhea should eat a light diet. High-protein crabs are not easy to digest and absorb. Eating crabs may make it difficult to recover from a cold or worsen the condition.

2.3. People with cold spleen and stomach

Traditional Chinese medicine also believes that because crabs are aquatic animals and are "cold", some people with cold spleen and stomach are not easy to absorb after eating. .

Hepatitis patients should not eat crabs. Hepatitis patients suffer from gastric mucosal edema, abnormal bile secretion, and decreased digestive function. Crab meat is rich in protein and is difficult to digest and absorb, often causing indigestion, abdominal distension, and vomiting.

Cardiovascular patients should avoid eating crabs. Crabs contain high cholesterol. Each 100 grams of crab meat contains 235 mg of cholesterol, and each 100 grams of crab roe contains 460 mg of cholesterol. Patients with coronary heart disease, arteriosclerosis, hypertension, and hyperlipidemia should eat foods with excessive cholesterol. It will lead to an increase in cholesterol and aggravate the development of cardiovascular disease. People with colds or fever should not eat crabs. People with colds should eat a light diet. High-protein crabs are difficult to digest and absorb. Eating crabs may make it difficult to recover from a cold or worsen the condition.

How to eat crab roes, how to eat crab roes

1. Crab roe, fish, rice and pomegranate buns

1 teaspoon salt, 1 teaspoon pepper, 1 starch teaspoon, 1 teaspoon of chicken powder, 1 tablespoon of olive oil, half a tail of fresh sea bass, fresh water chestnuts, three pieces of meat, 1 tablespoon of crab roe, two eggs, optional carrots, a little green onion and ginger, a few coriander stalks, a tablespoon of large pine nuts

Method: Remove the flesh from the fish and remove the sour tendons to remove the fishy smell. Cut across the middle of the fish and remove the clean meat on both sides. Remove the yolk from the eggs and leave them clear, cut the fish into pea-sized pieces and batter them, smash the water chestnuts, cut the carrots, onions and ginger into mung bean-sized pieces, dip the pine nuts in warm oil and fry until crispy, and blanch the coriander in boiling water. Prick the mouth with blanched coriander stems. Use clean kitchen scissors to trim off excess edges and cilantro heads. Use a small spoon to place the crab roe on the pomegranate bun.

2. Steamed cheese with crab roe and crab sticks

250 ??grams each of fresh milk and egg white, 150 grams crab sticks, 200 grams Japanese tofu, and 30 grams boxed crab roe. 5 grams each of seasoning salt and wet starch, and 200 grams of clear soup.

Method: Beat fresh milk and egg whites evenly, add salt to taste, put into a glass pot, steam over high heat for 5 minutes, take out and set aside. Cut the crab fillet into two halves with a 45-degree diagonal knife; cut the Japanese tofu into 6 cm segments, and cut the middle slice into a semicircle. Put the clear soup into the pot and bring to a boil over low heat. Add the crab roe and mix well, then thicken it with wet starch. Remove from the pot and pour it into a glass pot.

Crabs are rich in substances and have nutritional value

Crabs are rich in protein and trace elements, which have a good nourishing effect on the body. Crabs also have anti-tuberculosis effects, and eating crabs is of great benefit to the recovery of tuberculosis.

Crab is cold in nature and salty in taste, and belongs to the liver and stomach meridians; it has the effects of clearing away heat and detoxification, replenishing bones and marrow, nourishing tendons and bones, promoting blood circulation and eliminating phlegm, diuresis and removing jaundice, sharpening limbs and joints, nourishing liver yin, and replenishing gastric juice;