Crabs are rich in nutrition, with 49.6 grams of protein per 500 grams.Sea crabs containprotein,fat at 9.3 grams, carbohydrates at 27.2 grams, phosphorus at 1.088 milligrams, iron at 33.6 milligrams, vitamin A, D and so on.The crab shell contains a large amount of calcium salt, with about 3/4 being calcium carbonate.Traditional Chinese medicine believes thatcrabs have a salty and cold taste,and can nourish the yin and marrow, clear heat and phlegm, invigorate tendons and blood circulation,reconnect bones and joints, induce labor in pregnant women, and fight tuberculosis.Green crabs are edible?Editor's serious reminder: It is best to eat fresh ones; those that have been dead for a day should not be eaten as they produce toxins!

Do not lose the bigger picture due to this.Crabs live in water and feed on rotten animal carcasses like dead fish, which can lead to bacterial infection inside them.

Rivers crabs grow mainly in polluted ponds,where they are covered with a lot of bacteria both inside and outside their bodies.

Live crabs can expel these bacteria through metabolism;once dead, the bacteria will multiply rapidly, decompose crab meat,and some produce toxins. Eating such crabs may cause food poisoning,manifesting as nausea, vomiting, abdominal pain, diarrhea;severe cases may lead to dehydration, electrolyte imbalance, convulsions, shock, coma, or sepsis.If you eat unhealthy crabs, seek medical attention promptly if necessary.Beautiful green crab recipesEditor will share some cooking methods for green crabs at home:In cooking crabs, add some

perilla leaves and fresh ginger,

to reduce the coldness and detoxify;

crabs can be used to steam, cook, fry or make small dishes.

When steaming crabs, tie them up to prevent legs from falling off and juice leakage;when removing shells, first boil for 3 minutes, making it easy to remove meat without wasting any.Do not rinse crabs with water after buying. Place them in a clean container or jar,add uncooked rice, two broken shell eggs, sprinkle with black sesame seedsand cover the surface of the crab's body with this mixture. Cover with a cloth to allow air circulation but prevent sunlight.After about 3 days, remove crabs as they will have absorbed nutrients and become more plump, increasing in size and flavor.Tips: Green crabs are suitable for general consumption,especially those who have suffered from injuries, fractures, or blood stasis.However, those with spleen deficiency, loose stools, intermittent abdominal pain should avoid them.Those with unhealed colds or chronic skin diseases

as well as women who are menstruating excessively, pregnant, or have painful periods should also avoid crabs, especially the claws.Nutritional value of green crab

Green crab is a delicious marine product. Addingchili,you can make a fresh and spicy dish.It's perfect for entertaining guests.Apart from its excellent taste,green crabs are also nutritionally rich, so enjoy them!Let's talk about the nutritional benefits of green crab:1. Green crabs contain abundant calcium.

Calcium can regulate heart rate and lower cardiovascular permeability, suitable for children with calcium deficiency.

2. Green crabs are rich in copper,which affects blood, central nervous system, skin, and hair.

3. Green crabs have high phosphorus content.Phosphorus promotes body development; eat more when needed to maintain energy.4. Eating green crab also helps invigorate circulation and remove stasis,

cleansing the body of toxins and improving blood flow.

How to preserve green crabsLet's learn how to store them:Method one: Using a refrigerator.Choose energetic crabs, tie their legs to reduce energy consumption,store in the refrigerator's chill compartment at 5-10 degrees Celsius with a damp towel on top.

Eat less active ones first; more active ones can be preserved.(Test by touching crab eyes; sluggish ones should be eaten.)

Method two: Place energetic crabs in a plastic bucket/tub,fill half the body's height with water for moisture, not too deep to avoid oxygen deprivation and suffocation.

Do not cover the container. Check daily and remove less active ones.Method three: For larger quantities that last 3-5 days, use a bathtub as a temporary home.

Gently place crabs in, fill with water just enough to bury them partially so they can breathe on the surface.

Add small fish or shrimp according to storage time and quantity.

Daily checks are necessary; remove less active ones promptly.

When is green crab most delicious?The best season for green crabs varies each year,depending on when the temperature starts to drop. A month of fattening up is needed post-summer heat.This year's crab harvest was delayed by 15 days due to a longer summer.）

The peak period is in October for female crabs, and November for male crabs,but with better preservation techniques, we can enjoy crabs from mid-autumn to before Spring Festival.Crabs are most delicious after the north wind blows. They reach their fattest in late autumn and early winter.In September, female crabs have abundant meat and eggs;

in October, male crabs are solid with hard shells and rich in fat.The best time for green crab is from mid-autumn to the beginning of winter.

Additionally, the editor recommends checking the conch daily to eat those that show signs of weakness.

When is the best time for conch?

Just mentioning conch makes me salivate; its thick meat is irresistible. So when is the best time for conch? As crab availability varies each year depending on temperature changes, this mainly depends on when temperatures start to drop.No matter when the weather starts to cool, crabs need sufficient fattening time, which takes over a month.This year's crab supply started about 15 days later than last year due to the prolonged hot summer season.

So while the exact timing is uncertain, there are some ideas on when conch tastes freshest and most plump.Ancient wisdom accurately states that October is best for eating female crabs, while November is ideal for male crabs.But we're luckier than our ancestors; with widespread crab farming techniques, we can enjoy fresh crabs from Mid-Autumn Festival to a few months before the Spring Festival.

It's best to eat conch after rice harvesting, specifically when the northwestern winds have blown. This is when they are most plump and delicious.In September, it's time for female crabs with full roe and thick meat.In October, male crabs are ideal; their abdomens are pointed, and the flesh is firm and substantial.Late autumn to early winter marks the peak harvest season for conch, both delicious and affordable.River crab should be consumed from late July to mid-August in the lunar calendar. After this period, wild crabs will start to spawn and die off.