Autumn wind rises, crabs are fat. Looking forward to, the day to eat hairy crabs is coming soon! Dead crabs are said to be poisoned after eating them? What about raw crabs? It is often said that crabs cannot be eaten with persimmons. Is it true? Food friends, let's rub our hands together, improve our posture and get ready for eating crab! This article has all about how to eat crabs! Don't eat dead river crab. The scientific name is Eriocheir sinensis. The content of free amino acids and nitrogen-containing compounds in the body is high, and the meat is relatively loose, which provides favorable conditions for microbial growth. And the river crab grows in the mud, and the living environment is suitable for microbial growth, so the total number of colonies in and out of the fresh river crab is high. After the death of the river crab, the microbial content increases rapidly, and the pathogenic bacteria in its body will multiply and spread rapidly. At the same time, the histamine produced after the accelerated decomposition of the protein can cause vomiting, abdominal pain, diarrhea and other symptoms. Don't eat even the dead crab, and even if the dead crab is cooked thoroughly, the toxin is still not easy to be destroyed. The crab grows in a special environment, and it is very easy to die after being salvaged. However, the salt content in the sea water is high, and the crab has more bacteria inside and outside the body. Therefore, timely frozen and well preserved dead sea crabs are edible, but they cannot be stored for too long. Don't eat raw crabs. In some places, it is popular to eat raw crabs, but there are health risks. Raw crabs, after being pickled with high alcohol, soy sauce, mustard, vinegar and other seasonings, did not completely kill pathogenic bacteria and parasites. It is suggested that crabs should be thoroughly cooked before eating. They can be steamed or boiled, and it is best to eat them now. Can crabs be eaten with persimmons? The saying that crab and persimmon cannot be eaten together has been circulating in the Jianghu. The reason is that persimmon contains tannic acid, which can combine with the high protein in crab to form water-insoluble precipitate tannic acid protein. When there is more stomach acid, tannic acid protein and pectin, cellulose, etc. in food will bond the food residues together, which can form stomach persimmon stone in the stomach, causing stomach discomfort. It should be noted that the tannic acid content of immature persimmons is as high as 4%, but the tannic acid content of mature sweet persimmons is lower than 0.1%, which is very low and will not affect the human body. Therefore, it is no problem to eat crabs and mature sweet persimmons together, which has been confirmed by many scientific experiments. These four parts should be removed when eating crabs. When eating crabs, the gills, stomach, heart and intestines should be removed. These four parts are the organs for the crab to filter and metabolize wastes, containing a large number of bacteria and parasites. Crab gills. Crab gills, commonly known as crab batts, are arranged in strips on both sides of the crab body in the shape of eyebrows. Crab stomach. The crab stomach is tightly connected with the crab yolk, which is shaped like a triangular bag. Crab heart. The crab heart is located in the middle of the crab yolk, closely connected to the crab stomach, and is a sheet-like hexagon. Crab intestines. The crab intestine is located in the middle of the navel, in a strip shape. Do crabs have excessive heavy metals? Most crabs in the market are cultured artificially, and they need to be tested in terms of water quality and medicine. Even if the water quality is polluted, heavy metals and other pollutants are mainly concentrated in inedible parts such as crab gills, so there is no need to worry too much. It's enough to eat two crabs at a time. Crabs taste delicious, but they contain more cholesterol, so don't eat too much. It is recommended to eat no more than two crabs at a time and no more than three crabs per week. For people with high blood lipid and cholesterol