Can big crabs be brushed without a brush

It is generally not recommended to cook large crabs without scrubbing, as there may be a risk of sediment residue or bacterial contamination. Crabs are prone to sediment, algae, and microorganisms adhering to their body surface. Thoroughly scrubbing can remove impurities and reduce food safety hazards.

Crabs have many grooves on their shells, especially at the joints of their claws, which can easily hide sediment. Directly steaming without scrubbing may cause the soup to become cloudy, affecting its taste, and residual microorganisms such as marine Vibrio may cause gastrointestinal discomfort. It is recommended to use a soft bristled brush to clean the crab shell, belly cover, and foot roots, and rinse with running water at least three times. When wild crabs or aquaculture environments are poor, more pollutants may adhere to their bodies. If it is really impossible to scrub, the high-temperature steaming time can be extended to more than 20 minutes, but it cannot completely replace the physical cleaning effect. Some ready to eat frozen crab products have undergone factory cleaning and can be directly cooked after opening, but it is still recommended to check for impurities.

Wear gloves when handling crabs to avoid pinch injuries, and soak in light salt water for 10 minutes before cooking to help spit out sand. Dead crabs are prone to breeding bacterial toxins, so it is important to keep them fresh and alive. Paired with ginger vinegar juice, it can kill bacteria and enhance freshness, but it cannot replace the cleaning process. If you experience abdominal pain and diarrhea after consumption, seek medical attention promptly to investigate the risk of foodborne diseases.