The correct method for washing hairy crabs

The correct method for cleaning hairy crabs mainly includes three key steps: soaking and spitting sand, scrubbing the shell, and removing internal organs. The surface of hairy crabs is prone to sediment and microorganisms, which need to be thoroughly treated by physical cleaning combined with saline stimulation, while avoiding excessive scrubbing that may cause the loss of crab roe.

1. Soaking and spitting sand

Soak fresh hairy crabs in light salt water for 20 minutes, with a salt concentration suitable for a slight salty taste on the tip of the tongue. Saltwater can stimulate crabs to actively spit out sediment from their bodies, and the water level needs to be completely below the crab shell. During this period, a small amount of Baijiu or ginger slices can be added to help crabs discharge metabolic wastes. Be careful not to rinse directly with tap water, as excessive temperature differences can lead to premature death of crabs.

2. Brush the shell

Use a soft bristled toothbrush to gently brush along the crab shell pattern, focusing on cleaning areas such as the abdomen, navel, and joint gaps that are prone to dirt accumulation. The fuzz area of the crab claws needs to be carefully cleaned, and there is often food residue accumulation in the triangular area below the crab mouth. When brushing, keep the crab belly facing upwards to prevent the crab roe from overflowing. If damage or black spots are found on the crab shell, it is recommended to discard that part.

3. Remove internal organs

Open the crab navel cover to remove digestive organs such as the intestine. The white hexagonal sheet shaped crab heart needs to be removed separately. Crab gills need to be completely peeled off along the edges, and heavy metals are easily enriched in the gill filaments. Keep orange red crab roe and transparent crab paste during processing. If the crab roe turns black or has a strange smell, stop eating immediately. It is recommended to wear kitchen gloves during operation to avoid injury from crab claws.

After cleaning, hairy crabs should be cooked immediately and refrigerated for no more than 6 hours. When steaming, place the crab belly facing upwards, and adding perilla leaves or chrysanthemums to the water can remove fishy smell and enhance fragrance. When consumed with ginger vinegar juice, it can neutralize coldness. For those with weak gastrointestinal function, it is recommended to pair it with brown sugar ginger tea. Dead crabs produce histamine toxins. If the crab is found to have poor activity or has an odor, it should be discarded as a whole. Regular consumption of crabs requires attention to controlling cholesterol intake, and it is recommended that hypertensive patients consume no more than 2 crabs per week.