Crabs are a delicious seafood enjoyed by many. However, with so many varieties of crabs available, many people are unsure how to choose the right one, let alone how to prepare it. Below, we'll introduce how to select and cook crabs.

Autumn is the season when crabs are plump and delicious, with various types of crabs available, making it the best time to enjoy them. Crabs are rich in protein, vitamins, and minerals, but with so many crabs on the market, how do you choose the right one? Many people also don't know how to cook crabs. Below, we'll answer your questions one by one.

How to choose crabs?

I. Rapid Identification Method

1. Whether it feels heavy in your hand: Does it feel heavy when you hold it in your hand?

2. Press the claws with your hand to check if the crab meat is clean.

3. To determine if a crab has enough roe, look for a crab with a plump or bulging tail end.

4. If the crab roe is bright red and there is a reddish tinge on both sides of the crab's navel, then it is a good crab.

II. The "Five-Looking" Method

First, look at the crab shell. Those with a dark green, shiny shell are usually meaty and robust; those with a yellow shell are mostly thinner and weaker.

Secondly, look at the navel. A protruding navel usually indicates a person who is plump and full of fat; a sunken navel usually indicates a person who is thin and lacks fat.

Third, examine the claws. Claws with abundant downy hairs are generally healthy and strong; claws without downy hairs are generally soft and weak.

Fourth, check the crab's vitality. Turn the crab over so its belly is facing up. If it can quickly flip itself back over with its claws, it is very vigorous and can be stored; if it cannot flip itself back over, it is not very vigorous and cannot be stored for long.

Fifth, distinguish between male and female. Choose female crabs in the eighth and ninth lunar months, and male crabs after the ninth month, because the gonads of male and female crabs mature at these two times, and their taste and nutrition are at their best.

How to eat crab?

1. Use crab meat salad for skin whitening

The grapefruit and oranges in the crab salad are rich in vitamins C and P, which have skin-whitening effects. First, marinate the crab meat with various seasonings for a few minutes, then arrange the orange and grapefruit segments on a plate and drizzle with some olive oil for an even better taste.

2. The most beauty-enhancing way to eat

Crab is best eaten with a dipping sauce for its beauty benefits. This is because crab is cold in nature and is a scavenger. Dipping it in minced ginger and vinegar can help dispel cold, kill bacteria, and nourish the skin.

3. Crab + Yam + Persimmon = Beauty Enhancement

Crab has the effect of nourishing yin and clearing heat, while yam has the effect of beautifying the skin. When combined with tomatoes, which have a whitening effect, the dish is not only delicious but also has great effects of beautifying the skin and nourishing the body.

What are the benefits of eating crab?

1. Anti-infection and promotes wound healing

Crabs are rich in protein, mostly high-quality protein, which contains amino acids that can boost lymphocyte immunity, promote wound healing, and fight infection. People recovering from surgery or injuries can eat crabs in moderation.

2. Detoxification effect

Arginine participates in energy metabolism and detoxification in the body. Eating crab in moderation can promote energy balance and effectively excrete toxins. Therefore, people with constipation can eat more crab meat.

Do not eat too much crab. Because crab is a cold food, eating too much can affect gastrointestinal health and induce symptoms such as diarrhea.

3. Prevention of tumors

Crab meat is rich in nutrients, especially vitamins A and E. These two vitamins can protect mucous membrane epithelial tissue, soften blood vessels, and have anti-aging effects.

Crabs also contain a large amount of selenium, with up to 56.7 micrograms of selenium per 100 grams. Foods high in selenium can improve the body's immunity and also have the effect of preventing tumors and fighting cancer.

How to clean crabs?

When processing crab meat, three things need to be removed: the gills, the stomach, and the heart. The gills are located on both sides of the crab's body, arranged in strips like eyebrows, and are the crab's respiratory organs, containing bacteria and dirt. The stomach is located in the front half of the crab's body and contains a large amount of mud and bacteria. The heart is located in the middle of the crab roe, right next to the stomach, and has a bitter taste, so it should also be removed.

99 Hot-Hearted Doctors kindly remind you: When eating crabs, choose fresh, live crabs; do not eat raw or drunken crabs. Secondly, it is not advisable to eat too many crabs at once. Crabs are high in protein and the roe contains cholesterol, and excessive consumption at one time is not conducive to digestion and absorption. Therefore, most people should not eat more than 1 jin (500g) of crabs at a time, and no more than 3 times a week.