The Mid-Autumn festival is the time when Hairy Crabs are relished the most. While there are crab delicacies that are waiting to be devoured, it is equally important to make sure the crabs are cleaned to perfection before they are consumed.
Here are a couple of thumb rules that you need to abide by when you use a hairy crab.
Dingy shops that sell meat can be prone to a lot of germs. It is very important to buy hairy crabs from a reliable and hygienic store.
Hairy crabs are very nutritious for bacteria, they will multiply rapidly in dead crabs. Make sure you double check if the hairy crabs are alive with shiny shells and no stink when they are kept for sale. Do not buy dead hairy crabs for they are highly perishable.
Before cooking hairy crabs, clean the shell, legs and claws thoroughly with a brush and water and remove the mud from the shell.
If you are not using them immediately after cleaning make sure they are refrigerated in a clean container. Wash your hands thoroughly with soapy water and remove the internal organs of hairy crabs before consumption. It is better if it is consumed as soon as possible after purchase.
It is very important to cook the cook the hairy crabs thoroughly. Hairy crabs may attract parasites and bacteria, therefore we should cook them thoroughly before eating.
In order to make sure that every part of a crab is thoroughly cooked, do not steam too many hairy crabs at a time or stack them up during cooking.
Preserving it in condiments such as salt, vinegar, wine and wasabi will not help as the bacteria or parasites in crabs will still be present. Remember that only thoroughly cooked hairy crabs are safe for consumption.
As mentioned earlier it is important to consume the crabs soon as they are cooked. They should not be kept at room temperature for more than two hours. Leftover cooked crabs should be frozen at 4oC or below and reheated thoroughly before consumption.
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