What is the cleanest way to wash crabs

When washing crabs, soak them in light salt water and use a soft bristled brush to clean them thoroughly. Diluted salt water can help crabs spit sand and kill bacteria, while a soft bristled brush can thoroughly scrub the dirt in the crevices of crab shells while avoiding damage to the shells. Crab surfaces often adhere to sediment, algae, and microorganisms, and soaking in diluted salt water is a key step. Place the crab in salt water with a concentration of about 3% and let it stand for 20 minutes. The salt stimulates the crab to actively spit out sand particles and excrement, while inhibiting bacterial reproduction. After soaking, change to clean water and use a soft bristled toothbrush or specialized crab brush to gently brush along the pattern of the crab shell, focusing on cleaning the abdominal cover, crab foot joints, and other areas that are prone to dirt accumulation. This method is suitable for most fresh crabs, and residual saltwater should be rinsed with running water after cleaning.

A small number of crabs require enhanced treatment due to their unique growth environment. If crabs come from polluted water or have obvious algae attached to their shells, a small amount of white vinegar can be added to saltwater to enhance the cleaning effect, but the soaking time should be shortened to within 10 minutes to avoid the infiltration of acidic substances that affect the taste of crab meat. Industrial crab farming may carry drug residues, it is recommended to increase the frequency of rinsing with clean water to at least 3 times. Dead or damaged crab shells should not be soaked in salt water, and should be directly brushed and cooked at high temperatures.

After cleaning, crabs should be cooked as soon as possible to avoid long-term storage and bacterial growth. Wear gloves during handling to prevent injury from crab claws, and gently scrub to prevent loss of crab roe. Cooking with cold dispelling ingredients such as ginger and perilla can neutralize the coldness of crabs. For those with gastrointestinal sensitivity, it is recommended to control the amount consumed. If black gills or obvious odor are found, they should be discarded and not eaten.