How to clean and handle horseshoe crabs

The cleaning and treatment of horseshoe crabs require the removal of internal organs and gills, followed by cleaning the shell with a brush. The main steps include soaking and spitting sand, removing crab covers, cleaning internal organs, scrubbing the shell, rinsing and draining, etc.

1. Soaking and spitting sand

Soak live crabs in diluted salt water for 20 minutes to promote the spitting out of sediment from their bodies. The recommended water temperature is similar to room temperature, and the salinity should be controlled at around 3%. Avoid stacking and squeezing during soaking, and add a small amount of cooking oil to help spit out sand. Dead crabs should not be treated with this method and should directly enter the cleaning process.

2. Remove the crab cover

Insert your thumb into the connection between the crab belly and the crab cover, and lift up the back shell. Please keep the orange red crab roe and remove the gastric capsule inside the lid. The gastric sac is located behind the crab's mouth in a triangular shape and needs to be completely cut off along the edge with scissors. Avoid violent shaking during separation to prevent the crab roe from scattering.

3. Clean the internal organs

Remove the gray white strip-shaped gills on both sides of the crab's body, and remove the intestinal cord inside the abdominal navel. The crab heart is located below the central black membrane and is a hexagonal white sheet that needs to be picked out with tweezers. Retain crab roe and cream during processing, which are high-quality edible sources of protein.

4. Brush the shell

Use a hard bristled brush to focus on cleaning the crab claw fuzz, joint gaps, and other areas that are prone to dirt accumulation. Brush the grooves on the surface of the crab shell carefully with a toothbrush to remove any attached algae. The brushing force should be even to avoid damaging the crab foot joints. During the treatment process, water can be changed multiple times to maintain clear water quality.

5. Rinse and drain

Rinse repeatedly with running water 3-5 times until the water is no longer turbid. Finally, invert the crab body and drain for 15 minutes, or use kitchen paper to absorb surface moisture. To maintain a complete shape, you can tie the crab legs with cotton thread. Processed crabs should be cooked as soon as possible and refrigerated for no more than 2 hours.

Swimming crabs are rich in high-quality protein and trace elements. It is recommended to steam them to preserve their nutrients. Before cooking, make sure it is fully cooked to avoid gastrointestinal discomfort caused by consuming raw crabs. Crab has a strong cold nature and can be balanced with ginger vinegar juice or yellow wine. People with allergies should be cautious when consuming for the first time, and children and the elderly should control their intake. During the handling process, attention should be paid to preventing crab clamp injuries, and using specialized tools is safer.