Crabs are often described as having "four distinct flavors." The "thigh meat" is tender and slender, with a taste similar to scallops. The "long leg meat" is delicate and soft, resembling whitebait in texture. The "crab body" is white and translucent, even more delicious than whitefish. The "crayon yellow," or the roe, is rich in essential nutrients such as protein, fat, phospholipids, and various vitamins, making it highly nutritious.
In addition to its culinary value, crabs also have medicinal benefits. They are known to improve blood circulation, reduce swelling, relieve pain, strengthen muscles, and promote bone health. Traditional remedies often use crabs to treat injuries, poor circulation, and fractures. However, some people may experience stomachaches, diarrhea, nausea, or vomiting after eating crabs. This is typically due to food poisoning caused by unhygienic handling or undercooking.
To ensure safe consumption, there are several things to avoid when eating crabs:
First, never eat raw crabs. Crabs often feed on decaying matter, which makes their bodies full of bacteria and dirt. They can carry parasites like *Paragonimus* and *Vibrio parahaemolyticus*. If not properly cooked, these can cause serious health issues, including lung damage or food poisoning. It’s essential to cook crabs thoroughly for at least 30 minutes to kill harmful pathogens.
Second, avoid eating crabs that have been stored for too long. Cooked crabs can easily become contaminated with bacteria if left out. If you don’t finish them, store the leftovers in a clean, cool, and well-ventilated place.
Third, do not chew on the internal organs. When preparing crabs, remove the stomach (often called the "crab's stomach"), the intestines, the heart, and the "crab eyebrows" located in the abdomen. These parts are filled with waste and should be discarded to prevent illness.
Fourth, avoid overeating crabs. Even if they taste great, crabs are cold in nature and can upset the stomach. People with weak digestion or sensitive stomachs should be cautious, as eating too much may lead to abdominal pain or diarrhea. If symptoms occur, a decoction of 15 grams of basil and 5 slices of ginger can help.
Fifth, avoid drinking tea right after eating crabs. Tea can dilute stomach acid and make it harder to digest crab proteins, potentially causing discomfort or digestive issues.
Sixth, do not eat crabs with persimmons. The tannins and acids in persimmons can react with crab proteins, forming hard clumps that are difficult to digest. This combination may lead to vomiting, stomach pain, or diarrhea.
Crab meat is not only delicious but also packed with nutrients. Its protein content is higher than that of pork and fish, and it contains high levels of riboflavin, calcium, phosphorus, iron, and vitamin A. However, not everyone can enjoy crabs safely. People with certain conditions should avoid or limit their intake:
1. Those suffering from colds, fevers, stomach pain, or diarrhea should avoid crabs, as they can worsen symptoms.
2. Individuals with chronic gastritis, ulcers, gallstones, or active hepatitis should avoid crabs to prevent aggravating their condition.
3. People with high cholesterol, such as those with heart disease, hypertension, or hyperlipidemia, should limit their intake, especially of crab roe.
4. Allergic individuals may experience rashes, nausea, or vomiting after eating crabs.
5. Those with weak digestion should eat crabs sparingly, as they can cause stomach discomfort. If this happens, a herbal remedy of basil and ginger can help ease the symptoms.
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