Eat too much crab

River crabs are a cold food and we should not eat too much of them as they can easily cause diarrhea. Especially for women during their menstrual period, eating river crabs can easily cause uterine cold and dysmenorrhea. Eating too many river crabs is harmful to the body, so it is not recommended to eat too many. Appropriate consumption of river crabs can supplement protein, and the taste of river crabs is relatively sweet, making them suitable for everyone to eat.

What happens if you eat too many crabs?

1. Prone to spleen and stomach coldness

River crabs are cold in nature. Eating too much of them will cause cold spleen and stomach, resulting in diarrhea, abdominal distension, abdominal pain and other phenomena. Women during menstruation should not eat too much of them, otherwise they will experience cold uterus, dysmenorrhea, scanty menstrual blood and even menopause.

2. Allergic symptoms

Eating too much river crab may cause allergic reactions. In mild cases, people may experience diarrhea, abdominal pain, vomiting, etc. In severe cases, people may even experience systemic allergic symptoms.

3. Susceptible to cardiovascular and cerebrovascular diseases

When eating river crabs, the main components of the food are the crab roe and crab paste, which contain extremely high levels of cholesterol. Eating too much will increase the burden on the cardiovascular and cerebrovascular systems, and thus easily cause cardiovascular and cerebrovascular diseases such as hyperlipidemia, hypertension, and cerebral thrombosis.

How to eat river crabs

1. Steamed crab

Steamed river crabs are easy to make and taste more authentic. Put the live river crabs into the pot, then pour an appropriate amount of clean water into it, cover it and soak it for about 20 minutes. Repeat several times to clean the river crabs. Pour clean water into the steamer, then put the cleaned river crabs into the pot with their belly facing up, cover the pot with a lid, turn on high heat to boil the water and steam for 8 minutes. Note that the river crabs cannot be steamed for too long.

2. Pickled river crab

Use a brush to repeatedly clean the crab shell, then put the river crab into a basin of clean water with salt, let it sit for a while to allow it to spit out the dirt in its stomach and intestines, and repeat this two or three times before pickling. Prepare soy sauce, Shaoxing wine, garlic, onion, Sichuan pepper, chili, ginger, sugar and other marinade, then put the marinade into the river crab, and then store the marinade in the refrigerator for 24 hours. You can then take it out and eat it. Peel off the crab shell, discard the gills, intestines and other parts, and then cut it open and dip it in chili vinegar before eating.

3. Crab noodles

Take out a live crab, clean it, peel off the crab shell and remove the gills on both sides, then cut the crab in the middle and sprinkle dry starch on the cut. Turn on the fire, bring the oil to a boil, then add the scallion and ginger and stir-fry. Then add the river crabs and stir-fry. Add some water and bring to a boil. Finally, add the noodles and cook for 5-10 minutes. Sprinkle with appropriate amount of salt and chopped green onions before serving.

4. Susceptible to parasite infection

The parasites and fungi carried by river crabs cannot be completely eliminated under high temperatures, especially in raw crabs, so try not to eat raw crabs. Even if the crab is cooked, eating too much can still cause parasitic infection, so it should be eaten in moderation.