Freshly-caught hairy crabs. [Photo provided to en.wuxi.gov.cn]
As the autumn breeze grows stronger and chrysanthemums bloom, crabs become plump and prepared for harvest. With temperatures gradually falling in Wuxi, the market is now lively with a fresh batch of hairy crabs.
How to choose and eat crabs?
Look: Examine the appearance. A dark green shell suggests thick, firm meat. If the tail of the crab's abdomen protrudes, it usually indicates the crab is filled with roe. Typically, female crabs are at their best in August and September, whereas male crabs are better after September. You can tell them apart by their abdomen shape: round for females and triangular for males.
Smell: Fresh crabs should not have any strange odors.
Pinch: Pinch the crab claws to check the meat quality. Fully mature crabs generally have hard and firm claws.
Weigh: A heavy crab suggests it is full and plump.
Poke: Gently poke the crab's eyes. An immediate reaction indicates the crab is lively; if the eyes are protruding and unresponsive, the crab might be dead.
How to store?
1. The best way to preserve crabs is to steam them right away and enjoy them fresh.
2. If you cannot eat them right away, tie them up and store them in the refrigerator with a damp towel on top.
3. Even if refrigerated, consume them within three days. Before steaming, ensure the crabs are alive by touching their eyes.
Consumption tips
1. Cook only what you can eat at one time. Refrigerate unused portions and reheat them thoroughly before consumption.
2. Remove the crab's gills, heart, stomach, and intestines to prevent ingestion of bacteria and sand.
3. Crab roe is rich in fat and cholesterol, so individuals with high cholesterol, high blood pressure, or heart disease should consume it in moderation.
4. Do not eat crabs with persimmons, strong tea, celery, or cantaloupe, as these combinations can reduce nutritional value and hinder digestion, potentially leading to diarrhea.
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