When it comes to autumn delicacies, the first thing that comes to many people's minds is plump crabs. But do you know what category this delicious food actually belongs to? Before this question, let's understand the background of crabs.
Seafood, as the name suggests, refers to aquatic animals and plants that grow or inhabit the ocean. From this definition, we can deduce whether crabs belong to seafood or not.
Crab is a general term for the short-tailed suborder of Decapodea. They are widely distributed in oceans, rivers, lakes and other places around the world. From this point of view, crab is undoubtedly a part of seafood.
Some people may believe that crabs also grow in freshwater environments in some areas and therefore do not belong to seafood. But in reality, whether they live in either freshwater or saltwater environments, they fall under the category of seafood.
Eat with caution for allergies: People who are allergic to crabs should avoid eating them to prevent severe allergic reactions such as rashes and difficulty breathing. Contraindications: When eating crabs, it is not advisable to eat them with persimmons and tea, because they are prone to chemical reactions and affect nutrient absorption. Don't overdose: Crabs are cold, and excessive consumption may lead to diarrhea, indigestion and other symptoms. Dead crabs are inedible: Dead crabs contain a lot of bacteria and toxins, which can cause food poisoning when consumed. Eat with caution for specific groups: pregnant women, patients with cardiovascular diseases and people with weak spleen and stomach should eat crabs in moderation or avoid. From the above analysis, we can unequivocally conclude that crabs do belong to the category of seafood. While enjoying this delicacy, we should also be aware of its potential health risks and ensure that it is consumed sensibly and safely. At the same time, to ensure the freshness and safety of the crabs, it is advisable to buy products from reliable** sources and cook them thoroughly during cooking. In addition, it is also very important to have regular physical check-ups to know your health, especially if you are allergic to seafood products such as crabs.
High nutritional value: Crab is rich in high-quality protein, vitamin A, vitamin B12, iron, selenium and other trace elements, which have a good tonic effect on the body. Especially for people who are weak, eating crabs in moderation can help boost immunity. Delicious: The meat of crabs is tender and delicious, whether steamed, stir-fried or made into crab roe porridge, it will make people have a great appetite. In China and other East Asian regions, crab is also regarded as a traditional delicacy and is closely associated with festivals and celebrations. Therapeutic effect: In traditional Chinese medicine, crab has the effect of clearing heat and detoxifying, invigorating blood and removing blood stasis. In some traditional Chinese medicine dietary remedies, crabs are also used for bruises, fractures and other symptoms. High economic value: The crab farming industry provides employment and economic benefits to many parts of the world. In China, especially in Jiangsu, Zhejiang and other places, the crab farming industry is very developed, which has contributed to the local economic development. Environmental issues need attention: With the rapid development of crab farming, environmental problems have gradually become prominent. Over-farming and water pollution have put pressure on the ecological environment. Therefore, farmers need to adopt sustainable farming methods to ensure ecological balance. 
In order to ensure food safety, consumers should choose products with a complete appearance and full roe when buying crabs. At the same time, be wary of low-price traps and don't buy crabs from unknown sources. Fresh crab shells are blue-green and have white or yellowish bellies; Dead crabs are dull in color and their legs are easy to fall off.
In addition, it is also important to identify whether the crab is filled with water. It can be judged by looking at the shell and abdomen: if the shell has a significant bulge or the abdomen is black, it may be an injected crab. During the cooking process, live crabs struggle and spit bubbles; Dead crabs, on the other hand, do not move.
Therefore, it is advisable to soak the live crab briefly before cooking to settle it, but not for too long so as not to affect the taste. For semi-finished frozen crabs, special attention should be paid to the production date and shelf life when purchasing. Good quality frozen crabs should have no peculiar smell, few ice crystals, and firm meat; Inferior frozen crabs, on the other hand, may have an off-flavour or loose smell.
To ensure freshness, it is advisable to choose a large supermarket or a reputable merchant to buy frozen crab products. At the same time, it is recommended to put the frozen crab in the refrigerator to thaw slowly to avoid bacterial breeding caused by high temperature thawing.
In addition to ready-to-eat crabs, many people also like homemade crab dishes. Pay attention to the heat and time during cooking to ensure that the crab is fully cooked. Especially for large crabs, it takes a longer time to steam until they are cooked through. Undercooked crabs may retain bacteria and parasites, leading to food poisoning.
In addition, spices such as ginger, green onions, or cooking wine can be added to the water during steaming to remove the fishy smell and increase the flavor. Although crab is delicious and nutritious, it is not suitable for everyone. Especially for patients with hyperuricemia or gout, the high purine content in crabs may lead to exacerbations. Therefore, such people should consume or avoid it with caution. Healthy living experience