The correct method for cleaning horseshoe crabs

The correct methods for cleaning horseshoe crabs mainly include soaking in clean water, scrubbing the shell, removing internal organs, rinsing thoroughly, and handling crab claws. Mastering these methods can effectively remove sediment and bacteria, ensuring food safety.

1. Soak in water

Soak live crabs in water for about half an hour, and a small amount of salt can be added to the water. Soaking can help crabs spit out sediment from their bodies, while also relaxing their claws to reduce the risk of injury. Be careful not to raise the water level too high to avoid suffocation and death of crabs. If using chilled crabs, you can directly enter the scrubbing step.

2. Brush the shell

Use a hard bristled brush to focus on brushing the crevices, abdomen, navel, and joints of the crab shell. The concave and convex parts of crab shells are prone to hiding sediment and parasites, and need to be repeatedly brushed until the water flow is clear. Pinch both sides of the crab shell while brushing, avoiding the range of motion of the crab claws. Extra attention should be paid to removing the mucus on the shell surface of frozen crabs.

3. Remove internal organs

Open the crab navel cover to remove sand sacs and crab intestines. The crab stomach is located in the front of the shell and needs to be removed with scissors. The internal organs contain heavy metals and metabolic waste, and must be thoroughly cleaned. Maintain the integrity of the crab body during processing to avoid the loss of crab roe. Crab gills are feather shaped and need to be completely removed, as they are the main organs for filtering dirt.

4. Rinse thoroughly

Rinse the inside and outer shell of the crab repeatedly with flowing water, focusing on rinsing the joints and navel area. When rinsing, gently rub the crab shell residue with your fingers until no turbid substance flows out. Frozen crabs need to be washed for an extended period of time to ensure complete removal of thawed blood.

5. Handle crab claws

Use the back of the knife to lightly tap the joint of the crab claws to loosen them for later consumption. Live crabs can be soaked in ice water to make them unconscious before treatment. Crab claws are prone to accumulating dirt and grime, so they need to be carefully cleaned with a toothbrush. If you need to cook the whole piece, you can tie it with cotton thread to prevent it from falling off during steaming.

It is recommended to cook the cleaned swimming crab as soon as possible and store it in refrigeration for no more than 24 hours. Placing the crab belly facing upwards during steaming can prevent the loss of crab roe, and pairing it with ginger vinegar juice can neutralize coldness. Crab meat is rich in high-quality protein and trace elements, but it has a high cholesterol content. Gout patients should control their consumption. Gloves should be worn during the handling process to prevent scratches. If injured by crab claws, immediate disinfection is required. Choose live crabs with hard shells and strong mobility, and avoid purchasing dead crabs with odors to ensure food safety.