Do I need to wash crabs before steaming

Before steaming crabs, they need to be cleaned to remove sediment, bacteria, and harmful substances from their surface. When cleaning, attention should be paid to the crevices of crab shells, belly and navel, and other easily contaminated areas to avoid contaminating the meat during steaming. Crab surfaces often adhere to sediment, algae, and microorganisms, and direct steaming may cause pollutants to seep into the meat. It is recommended to use a soft bristled brush to gently brush the crab shell and crab foot joints under flowing water, with a focus on cleaning the belly and mouth. When cleaning live crabs, you can use chopsticks to lightly touch your eyes to confirm their activity and avoid being pinched during the cleaning process. If the crab has been dead for more than two hours, it is not recommended to consume it. Some farmed crabs may carry parasites or drug residues, and cleaning can reduce the risk. However, excessive brushing may damage the integrity of the crab roe, and the cleaning time should be controlled within three minutes. It is recommended to place the crab roe with the abdomen facing upwards during steaming to prevent loss. After boiling the water in the steamer, add the crabs. High temperature can further kill bacteria.

It is recommended to pair washed crabs with ginger vinegar juice to help neutralize coldness. The steaming time is adjusted according to the size of the crab. Usually, after the water boils, continue steaming for 12 to 15 minutes. Before consumption, check again whether the crab gills are clean to avoid ingesting impurities. If crab meat has an unusual odor or color, it should be immediately stopped from consumption. Daily storage of live crabs can be covered with a damp towel and placed in a cool place to keep the environment moist.