Should the crab's rope be untied and steamed

Crab ropes generally do not need to be untied for steaming, and steaming them directly with ropes can prevent crabs from struggling and causing leg breakage or loss of crab roe. Crabs will naturally relax when heated during steaming, and the rope will not affect the maturity of the meat. But if using plastic rope or dyed cotton rope, it is recommended to replace it with food grade cotton rope or steam it after unraveling to avoid harmful substances leaking out at high temperatures.

When steaming crabs, keeping the rope is mainly based on safety and quality considerations. Live crabs will struggle violently in high temperature environments, and unbound crab legs are prone to falling off. Crab shells may rupture, leading to juice loss. Traditional grass rope or food grade cotton rope is heat-resistant and non-toxic. When steamed, water will soften the rope and will not harm the crab's body. After steaming in a steamer, it can be fully cooked in 15-20 minutes, and the meat at the knot is the same maturity as other parts. Some restaurants will keep the rope until the table is served, which can maintain the shape and facilitate customers to grab it.

In rare cases, consideration should be given to rope breaking treatment. Industrial plastic ropes may release plasticizers when exposed to heat, and there is also a risk of chemical dyes leaching from dyed cotton ropes. It is recommended to remove these non food grade binding ropes in advance and use bamboo sticks to fix the crab legs or steam them flat. If the crab has already died, it must be untied and its internal organs cleaned before steaming to avoid contaminating the meat with putrefactive substances. There are also differences in the tying habits between river crabs and sea crabs. Freshwater crabs are usually tied tighter and require more attention to the rope material.

Before steaming crabs, it is recommended to clean the crevices of crab shells with a brush. Adding ginger slices and perilla leaves to water can remove fishy smell and enhance fragrance. The best flavor is to consume immediately after steaming, as internal organs such as crab stomach and heart contain toxins that need to be removed. Paired with ginger vinegar juice, it can neutralize coldness, and people with weak digestive system should not consume it excessively. The remaining crab meat can be taken out and refrigerated. The next day, when making crab meat tofu or Fried Rice, it needs to be thoroughly heated. Live crabs should be eaten and steamed immediately. Crabs that have been dead for more than 2 hours are prone to bacterial growth and should not be consumed.