Crab processing methods for internal organs

The internal organs of crabs are usually not recommended for consumption, and thorough removal of gills, stomach, heart, and other organs is necessary during processing. Crab viscera may contain sediment, metabolic waste, or parasites. The correct disposal methods mainly include removing gills, removing triangular gastric sacs, removing hexagonal hearts, cleaning intestinal cords, and brushing the gaps in the shell.

1. Removing gills

After opening the crab shell, gray white feather shaped gill leaves can be seen on both sides, which are the respiratory organs of crabs and are prone to accumulating impurities and microorganisms in water. Cut off all gill tissue along the edge with scissors to ensure no residue. When handling, pay attention to cleaning the connection between the gills and crab meat.

2. Removing the gastric sac

There is a triangular sac like gastric pouch hidden in the center of the anterior part of the crab shell, which may contain undigested food inside. Gently pick out the entire stomach sac with a knife tip or chopsticks to avoid breaking it and contaminating the crab meat with its contents. The connection between the gastric capsule and the esophagus needs to be removed together.

3. Removing the Heart

There is a hexagonal white sheet-like heart under the central shell of the crab body, commonly known as the Crab Monk. Use tweezers to clamp the base and slowly pull it out, while also cleaning the thin film around the heart. This organ may contain high cholesterol, and patients with cardiovascular disease should pay more attention to its clearance.

4. Cleaning the gut line

Black thin thread like intestines can be seen at the connection between the crab navel and the body, extending from the anus to the stomach. Pinch the crab navel and gently pull to remove the entire intestinal cord. If it breaks, use a toothpick to assist in cleaning. Intestinal residue may pose a risk of bitterness and bacterial contamination.

5. Brush the shell

Crab shells are prone to hiding parasite eggs and algae in the gaps, and need to be rinsed with a hard bristled brush and running water. Focus on cleaning the joints, abdominal and umbilical folds, and pincer foot villi. After brushing, it is recommended to soak in diluted salt water for ten minutes for further sterilization and disinfection.

It is recommended to wear kitchen gloves when handling fresh crabs to prevent scratches, and all tools should be disinfected at high temperatures before and after use. The cleared internal organs should be immediately discarded to avoid cross contamination, and the processed crab meat is recommended to be cooked and consumed on the same day. Before steaming, ginger slices or cooking wine can be marinated briefly to remove fishy smell and promote protein denaturation. When consumed with ginger vinegar juice, it can neutralize coldness. People with weak gastrointestinal function should control their intake. If crab meat has an odor or discoloration, it should be immediately stopped from consumption. It is not recommended to reprocess crabs that have been dead for more than two hours.