Fresh-keeping and storage method of sea crabs: put the sea crabs into a bucket, add water to half the height of the sea crabs, so that the sea crabs have enough breathing space, which is usually kept for about 5 days; Put the sea crab in the refrigerator, tie it with a rope and cover it with a wet towel, which can generally be kept for about 7 days; Tie the sea crab, put it in a foam box, put it in a mineral water bottle with ice, cover it, and leave a small hole for air.

Sea crabs are rich in meat, delicious and nutritious. Every100g of crab contains protein14g and 2.6g of fat. Fresh food is mainly steamed, but also salted crabs and crab paste. After rinsing and drying, crab roe becomes crab roe, which is the best seafood product.

Nutritional value of sea crab

Sea crab, Portunus trituberculatus, is tender and white, rich in protein, fat and various minerals. Swimming crabs are the strongest in winter, generally weighing about 250 grams, up to 500 grams. The red mud of the female crab is covered and tastes excellent. Swimming crab can be eaten fresh, steamed, stir-fried, or stir-fried, or stewed in bean paste, or fried with crab to make rice cakes, pickles and tofu, which is a common dish on the table of residents in coastal areas.

It can also be pickled, that is, the fresh Portunus trituberculatus is soaked in brine and can be eaten in a few days, commonly known as fresh crab catching. In the past, because of the high yield of Portunus trituberculatus, fishermen often chose live crabs covered with paste, picked the yellow ones into a bowl and let them solidify in the wind, rain and sun, which became crab yellow cakes. The flavor is excellent, but the output is small, which is difficult for ordinary people to taste.