How to preserve crabs to live longer

Crabs can prolong their survival time through methods such as low-temperature refrigeration, moist environment, and avoiding squeezing. The main preservation methods include maintaining low temperature, maintaining humidity, reducing stacking, isolating oxygen, and controlling water quality.

1. Keep the temperature low.

Place the live crab in the refrigeration layer of the refrigerator, and the temperature should be controlled at 5-10 degrees Celsius. Low temperature can reduce crab metabolism, but it should not be frozen to prevent death. You can wrap the crab shell with a damp towel to prevent dehydration. The refrigeration time is generally not more than 3 days, and the survival time of river crabs is slightly longer than that of sea crabs.

2. Maintain humidity

Cover the crab body with wrung out wet gauze or kitchen paper, and regularly spray water to keep it moist. Sea crabs can be placed on a soaked sponge, while river crabs should avoid soaking directly in water. Low humidity can cause dryness and suffocation in the cheeks, while high humidity can easily breed bacteria.

3. Reduce Stacking

Spread the crabs flat in the container, with a maximum of two layers stacked. Crab claws should be tightly tied to prevent fighting, and containers should be made of breathable plastic boxes or bamboo baskets. Excessive stacking can cause damage to the shell or suffocation, especially avoiding an upward position with the abdomen.

4. Isolate oxygen

Wrap a single crab in damp newspaper and place it in a perforated plastic bag. A small amount of oxygen can sustain life activities, and complete sealing can accelerate death. This method is suitable for short-term transportation, and the storage time should not exceed 24 hours.

5. Control water quality

Sea crabs can be temporarily raised in diluted saltwater with a salinity of 15-20 ‰, and the water depth should not exceed the height of the crab body. Change water and remove excrement daily, and the water temperature should be consistent with the storage environment. Freshwater crabs should not be immersed in water for a long time, and a resting area that is exposed to the water surface should be provided.

During the storage period of live crabs, their vitality should be checked daily. If there is a reaction when lightly touching the eyes or walking, they can still be consumed. The rapid breakdown of histamine in dead crabs can produce toxins, which should be discarded immediately. If it needs to be stored for more than 3 days, it is recommended to steam and freeze it. Clean the gaps between the crab shells with a brush before cooking, and steam with the belly facing upwards to prevent the loss of crab roe. Eating with ginger vinegar juice can neutralize coldness, and those with gastrointestinal weakness should control their consumption.