How to preserve crab meat

The bigger the crab, the more meat it contains. There is a lot of meat in the crab claws, and there is also some crab meat inside the crab shell. In the winter, when we catch crabs, we will find that the crab roe is particularly large. However, when eating crabs, you must pay attention to the fact that the crab gills are not edible, because the gills are respiratory organs and contain a lot of bacteria. So, how should crab meat be preserved better?

1. How to preserve crabs

1. Store crabs in the refrigerator.

If the number of crabs you buy is small and can be eaten within about three days, it is easier to preserve them. Choose active crabs, tie up their legs to reduce their physical exertion, then place them in the refrigerator, keep the temperature at 5-10 degrees, and cover with a wet towel for storage. When eating every day, choose the crabs that are not energetic enough to eat first, and the crabs that are full of energy can continue to be preserved.

The way to distinguish them is to touch the crab's eyes lightly with your hand, and if it does not react quickly, eat it first.

2. Preserve with plastic wrap

You can steam the crabs first, then cover them with plastic wrap and put them in the refrigerator for storage. When you want to eat them, you can take them out and eat them directly. This is also a very good method. The plastic wrap can effectively isolate the outside air and prevent the crabs from oxidizing with the air. Crabs are rich in high-protein nutrients, which can greatly benefit your health and can fully supplement the various nutrients needed by the body.

3. Store in a plastic basin:

Prepare a plastic basin or bucket and put the crabs with strong vitality into it. Be careful not to put the crabs in layers. Add water to half the height of the crab's body. Pay attention to moisturizing, but do not cover it completely with water. If the water is too deep, the crabs will suffocate and die due to lack of oxygen. The basin or bucket does not need to be covered. If this method is used to preserve crabs, if the temperature is not very high, the crabs can be preserved for more than half a month.

4. Save in a bathtub:

If you buy more crabs than you can eat in three to five days, the best way to preserve them is to use your bathtub as a temporary holding pond for the crabs to enjoy. Because the walls of the bathtub are smooth, the crabs cannot escape. Gently pour the crabs into the bathtub and fill it with water to just cover the crabs. The crabs can stand up on their eight legs and breathe on the water surface. Add a small amount of small fish and shrimp depending on the storage time and quantity. Yangcheng Lake crabs can generally be stored for more than 7 days or longer using this method, and the survival rate of good quality crabs can reach .

2. How to choose crabs

At first glance: the crab's carapace is glossy blue-gray, its belly is white and shiny, there is no mark above the navel, and its limbs are firmly connected and curved.

Second, weigh: For the sea crabs that meet the appearance requirements, weigh them one by one with your hand. The ones that feel heavy or relatively heavy are fat crabs.

Three peels: Peel off the navel of the crab. If the crab roe inside the shell is condensed and formed, then this crab is a good crab.

Four pulls: The legs of the sea crab are intact, and there is a slight elasticity when you pull the crab legs lightly, indicating that it is a fresh sea crab; if the sea crab is not fresh, not only will there be no slight elasticity when you pull the crab legs lightly, but the crab legs will easily break off.

Five, smell: If you smell a fishy odor from the crab, it means that the crab has been rotten and spoiled and can no longer be eaten. Eating rotten and spoiled crabs can easily cause food poisoning.