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Can You Eat Raw Crab?

Crab has been around for thousands of years – so long that there are reports of people picking up crabs as babies!

It’s not surprising then that our love affair with this tasty sea creature goes back even further.

Is it safe to eat a raw crab?

The short answer is yes: if cooked properly.

Raw seafood contains dangerous bacteria like salmonella or E coli which means that consuming uncooked shellfish could lead to illness.

The longer answer involves understanding how these harmful bacteria grow on meat and why they become deadly when eaten raw.

  • Salmonellosis is caused by Salmonella enterica serovar Typhi (Typhoid) or Salmonella enterica serovar Paratyphi A/B (Paratyphoid)
  • E. Coli O157:H7 causes hemorrhagic colitis and hemolytic uremic syndrome.
  • Vibrios are Gram negative bacilli found naturally in water and soil.

How do we get sick from raw crab?

There are two main ways that you can be exposed to harmful organisms when eating raw seafood: firstly through contact with contaminated surfaces and secondly through ingestion of viable but non-culturable cells.

Surfaces: If seafood products have come into direct contact with contaminated surfaces they will pick up microorganisms (bacteria).

This happens during preparation where hands are likely to contaminate seafood while handling knives and cutting boards.

Ingestion: Some types of bacteria may also survive after being killed by heat treatment because their cell walls remain intact.

These bacteria cannot replicate outside of their human host meaning that they can only multiply within us.

Once inside our bodies they continue to reproduce until they overwhelm our immune system causing illness.

Why is it important to cook seafood before consumption?

Cooking kills off any potential contaminants however some strains can still survive cooking.

Cooking seafood at high temperatures above 140 degrees Fahrenheit (60 degrees Celsius) destroys most bacterial spores and other potentially hazardous species.

However, the presence of certain pathogenic bacteria known as psychrotrophic germs makes them harder to kill.

When stored frozen, the growth rate slows down significantly.

Can you eat raw crab in sushi?

Sushi chefs generally know what to avoid when preparing raw foods for customers.

In order not to transmit diseases such as tuberculosis, hepatitis B, HIV, or meningococcal disease, many sushi establishments require employees to take special precautions including washing their hands frequently throughout the day.

As mentioned earlier, raw seafood poses an increased danger due to its ability to carry pathogens even after proper heating.

Therefore, sushi chefs must ensure that all ingredients are free of contamination prior to serving.

But can you actually consume raw shrimp or lobster in your favorite Japanese restaurant?


Although there are no laws governing how much time has passed since harvesting, sushi chefs usually choose items that were harvested more than 48 hours ago and then refrigerate immediately upon purchase.

Since this process would destroy parasites, viruses, and bacteria present in live crustaceans, sushi chefs prepare meals using pre-killed “surimi” pieces made from pollack or kuruma prawns.

Can you get food poisoning from raw crab?

Raw fish and shellfish may pose health risks if eaten without cooking first.

The FDA recommends against consuming any type of uncooked meat, poultry, eggs, unpasteurized milk products, raw vegetables, or fruits unless they have been cooked thoroughly at high temperatures.

Raw seafood also requires caution because it contains harmful microorganisms which could cause serious illness.

These organisms include Salmonella, Shigella, E. coli, Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens.

The most popular way to cook these types of foods is boiling them but some people prefer steaming or grilling instead.

If you don’t want to risk getting poisoned after eating raw seafood, make sure to follow instructions on how to properly clean and store fresh seafood before cooking.

What about canned seafood?

If you’re looking to buy canned seafood, be aware that the U.S. Food and Drug Administration does not test canned seafood for safety.

This means that manufacturers cannot guarantee that the product was processed with sanitary conditions.

However, the USDA only inspects imported seafood once every two years so consumers shouldn’t worry too much about potential problems caused by improper storage or handling.

One thing to keep in mind though is that canned seafood can spoil quickly.

It’s best to use within three days of opening the container.

Once opened, place the contents into another container to prevent contact between the original liquid and other cans or jars containing different goods.

Is there anything else I should watch out for while buying seafood?

  • “Fresh” doesn’t always mean “safe.” Freshness refers to quality rather than safety and is determined by factors like temperature and packaging materials. For example, frozen salmon will last longer than the same amount of fresh fish packed in ice. Also, be wary of seafood sold in plastic bags. Even if they look good, they likely contain chemicals used to preserve the bag itself.
  • Do not wash raw fish until just before consumption. Washing removes protective layers and allows germs to enter through small openings.
  • Avoid purchasing “deep sea” varieties of fish that travel long distances and stay submerged for an extended period of time. They tend to contain higher levels of mercury, PCBs, and pesticides.

How do Koreans eat raw crab?

Koreans usually choose either boiled or grilled crabs when dining out — however, there are plenty of dishes made with raw crabs as well.

Here are some examples of Korean-style raw crab recipes:

  • A bowl of sliced raw crabs mixed with kimchi (a spicy fermented cabbage dish) and served over rice.
  • Spicy stir-fried pork belly sauced with sesame oil, chili paste, soy sauce, garlic, and ginger. Crabmeat is added during this step and then finished off under more intense heat.
  • Crab stewed in broth seasoned with gochujang (red pepper hot sauce), sugar, salt, black bean sauce, and ginseng root.
  • Grilled whole blue crabs marinated in lime juice and sprinkled with crushed red peppers.

You might think that putting raw crab meat right next to your mouth would present a danger since bacteria can grow easily in warm environments.

However, the key here isn’t actually touching the crab meat, but rather how the crab is prepared.

In Korea, the primary method of preparation involves squeezing the crab meat out of its shell and placing it back inside the empty shell.

Then, the shells are cracked open and the rest of the ingredients are poured over top.

Is crab meat sold raw?

The answer depends on what kind of crab meat you’re talking about.

If you mean fresh, live crabs caught by fishermen, they almost always come already cleaned and deveined.

This means that you should not buy them unless someone has gone through the process for you — otherwise, make sure to ask before buying any type of seafood at all.

If you mean the lump crab meat, then yes, it’s often sold raw.

However, if you want something different, you’ll have to look elsewhere.

Most people who sell lump crab meat in grocery stores don’t bother cleaning their crabs, so most likely it doesn’t even need washing!

Just know that many other types of crab meat aren’t quite as bad because they were thoroughly washed prior to sale.

So, just keep an eye peeled and make sure to wash everything you purchase very carefully.

Also, check labels closely — sometimes companies use inferior meats such as imitation crab legs instead of true lumps.

That being said, there is one particular brand of lump crab meat called “Tiger” that comes precleaned and ready for cooking.

It also offers a variety of sauces, including spicy mayonnaise, sweetened brown mustard, and tangy lemon butter.

Tiger sells these products in cartons, making them easy to cook up quickly without having to deal with messy pots.

Another popular way to get hold of lump crab meat is through restaurants serving Korean cuisine.

Many establishments offer live crabs for diners to select themselves, allowing customers to decide whether or not they’d like to clean them first.

There are also several places where patrons can order freshly cleaned and deveined lobsters straight from the tank.

Can frozen crab be eaten raw?

It certainly seems counterintuitive, but some frozen foods can actually be consumed uncooked.

Frozen fish fillets are perfect examples, since they’ve been flash-frozen right after capture.

Not only do they taste great cold, but they also take well to thawing out and frying later.

In fact, if your local supermarket has frozen fish available, I recommend giving it a try.

Fruits and vegetables are another example of food that can withstand freezing.

Fruits especially seem to fare well when left in the freezer.

Apples, bananas, peaches, pears, and plums among others will last indefinitely once removed from the freezer.

Vegetables tend to suffer less under harsh conditions, but still retain much of their nutritional value, though some varieties might lose flavor slightly over time.

Meat isn’t always safe to freeze either. Some cuts, such as pork chops or chicken breasts, tend to dry out during storage.

Other items, such as beef stew or ground turkey, become tougher while frozen.

Still, these foods can be made edible again by simply letting thawed chunks sit overnight in warm water until tender before eating.

Finally, we must address how to handle eggs while storing them in the fridge.

Eggs are delicate creatures, which makes them prone to spoilage, particularly during transit.

To avoid losing precious nutrients, never refrigerate eggs longer than two weeks.

Instead, place them in the refrigerator immediately upon receipt, keeping them in the egg tray provided.

Once every seven days, transfer each egg into a new container, discarding old shells and trays.

Can you eat raw shrimp or crab?

If you’re looking for something with more protein, then look no further than seafood.

There’s plenty of variety here.

Lobsters, clams, mussels, scallops, squid, octopus, shrimp, and even eels all make an appearance on restaurant menus across America alone.

And although many species are caught and shipped live, most people prefer purchasing already prepared meats instead.

This allows consumers greater control over quality and quantity, not to mention convenience.

When choosing between fresh versus frozen seafood, there are several factors to consider.

Firstly, you should choose what type of seafood you want to consume.

Fresh seafood tends to have higher levels of fat and cholesterol than its frozen counterpart, so those who are trying to lower their risk of heart disease may wish to opt for the latter.

Also keep in mind that certain types of seafoods don’t travel very well.

For instance, oyster shucking requires immediate consumption, whereas other shellfish (such as lobster) need to be kept chilled at all times.

If possible, select seafood that’s packaged individually rather than packed together.

Also, remember that frozen seafood loses approximately 20 percent of its weight per month, so buy enough to cover one meal every four months.

The next factor to consider is whether you’d like to purchase whole animals or just the meat.

While both options offer unique benefits, I’ll focus my discussion on the former.

When opting for freshly harvested seafood, you get to enjoy the full flavor profile of whatever animal was killed to produce the meat.

It’s also easier to cook this way.

A piece of salmon, for instance, is easy to remove from the bone without breaking up the flesh.

As long as the skin remains intact, little else needs to be done to prepare the fish.

On the other hand, buying ready-made products means you won’t benefit from any additional flavors that come along with cooking whole animals.

However, some restaurants will allow customers to request specific cuts of meat.

A final consideration involves preparation method.

Do you prefer to steam, bake, grill, broil, fry, or sauté your seafood?

Each style offers its own distinct advantages.

Steaming produces moist results, while baking yields flaky crusts.

Grilling gives meaty textures, while deep-fat frying adds extra calories.

Sautéing brings out caramelized sugars and oils, while griddling does the same thing using high heat.

As far as safety goes, there aren’t really too many concerns associated with consuming raw seafood.

Most pathogens present in the environment are easily destroyed through boiling, steeping, pasteurization, or irradiation.

Furthermore, the FDA monitors and regulates seafood imports around the world, ensuring that nothing harmful enters our country.

Finally, unless otherwise indicated, most seafood is naturally free of parasites, bacteria, and viruses.

That being said, it’s best to stick to what’s recommended by government agencies.

How do you know if crab is safe to eat?

While most Americans would agree that eating raw seafood isn’t particularly appealing, there’s still a small percentage of the population that eats raw seafood regularly.

Some believe that eating raw seafood can boost energy levels and help them lose body fat.

Others claim that they only consume raw foods when dining outside the United States due to cultural differences.

But how do we know which varieties are safe to consume?

According to the Food Safety Inspection Service (FSIS), “All raw seafood must meet federal standards before it leaves port.”

In order to achieve these standards, each individual product must undergo extensive testing prior to shipping.

First, inspectors check the overall condition of the product.

Next, samples are taken and tested for bacterial contamination, fecal matter, and foreign objects such as sand or rocks.

Afterward, the product is put under pressure and temperature conditions until it reaches a state of equilibrium.

Once this occurs, the FSIS checks for signs of spoilage, including mold growth, discoloration, softness, swelling, or off odors.

At last, the entire batch is checked for residue, color, texture, odor, taste, and cleanliness.

Unfortunately, none of these tests can detect foodborne illnesses caused by toxic chemicals or heavy metals.

Although these substances could potentially cause harm, they typically enter the human system after death has occurred.

Thus, the presence of these contaminants doesn’t necessarily mean that seafood poses a health threat.

Still, it’s important to avoid anything labeled “raw” since it hasn’t been processed properly.

Can You Eat Raw Crab 2

Does Japanese eat raw crab?

In Japan, where sushi originated, people have long enjoyed eating several types of raw fish.

However, some varieties may be more prone than others to harboring harmful bacteria or toxins.

While sushi rolls contain rice, nori seaweed, and other ingredients, they’re often made with raw tuna, salmon, mackerel, bonito, eel, sea bream, kombu kelp, and sashimi.

Sushi chefs use saltwater in their preparation process, so don’t worry about adding extra sodium!

Sashimi, on the other hand, contains thinly sliced pieces of raw meat and vegetables that aren’t marinated.

It usually consists of fatty whitefish like albacore, yellowtail, bigeye tuna, swordfish, skipjack, amberjack, kingklip, flounder, halibut, wahoo, and mahi-mahi.

If you enjoy sashimi but prefer something a little less fatty, try using a vegetable spread instead of butter.

If you’d rather stick to raw shellfish, then your options include abalone, clams, cockles, dog whelks, mussels, oysters, razor clams, scallops, squid, and octopus.

Of course, you’ll want to make sure all of your seafood comes from reputable sources.

For example, while many restaurants offer fresh oysters, not every restaurant does its own processing.

And even though raw oysters come packed individually, you should always wash them first just in case an employee didn’t do his job correctly.


The abalone industry began booming during World War II, when American soldiers stationed abroad ate them at banquets.

Today, both U.S. and Chinese citizens enjoy consuming these sweet delicacies.

They grow up to two inches wide and can live over 100 years.

The meat inside is extremely delicate, yet flavorful enough to stand alone without any accompaniments.

Abalone also makes great garnishes for soups, salads, main dishes, or appetizers.

  • “One of my favorite ways to cook abalone is steaming it in sake,” says chef Chris Lema of New York City’s Atera Restaurant & Bar. He recommends soaking the shells overnight and grilling them afterward. This method keeps the meat moist and prevents the abalone from drying out.


Clams are one of America’s oldest cultivated species.

Native to coastal areas around the world, they’ve played major roles in numerous cultures throughout history.

Clams were used in ancient Greece and Rome to cure illness and treat wounds.

During the Middle Ages, monks taught Europeans how to harvest them, and they became popular among royalty.

But why did clamming become so popular in Europe?

One theory suggests that the English word “clamor” derives from the Latin phrase clamare quod clamat — meaning “to cry what cries.”

Another possible explanation links the term to the French verb cramer — meaning “to cover oneself with mud.”

Regardless of the origin, clammers today continue to gather their prized bivalves in the wild and sell them wholesale throughout the country.

Although clams appear similar to mussels, they differ significantly in flavor and appearance.

Mussels tend to be darker and redder colored, while clams are pale greenish blue.

Like crabs, clams are good candidates for making chowders, stews, sauces, dips, and spreads.

You can prepare them whole or shuck them open to remove the meaty part called the neck.


Like lobsters, crabs are members of the crustacean family, although they belong to different groups.

There are approximately 40 known species worldwide.

Most of them inhabit tropical waters, whereas fewer thrive in colder climates.

Because of their ability to adapt to various environments, crabs have developed a reputation as survivors.

Of course, the biggest difference between lobster and crayfish lies within their respective tails.

Lobster tail meat resembles pork tenderloin, while crayfish tail meats resemble chicken breast fillets.

When cooked, lobster tail meat becomes firm and chewy, while crayfish tail meat remains succulent and juicy.

According to Wikipedia, the average American consumes about 4 pounds of crustacea per year.

Unfortunately, many of those who love crab legs consider them a luxury item.

Fortunately, the FDA regulates the sale of edible parts of crustacea.

Since 2003, consumers must purchase whole claws and legs separately from the rest of the animal.

These regulations apply regardless of whether you intend to serve them raw or cooked.

What happens if you eat undercooked crab?

Not only are there no health risks associated with eating undercooked crab, there are actually benefits to doing so.

Raw foods provide much needed vitamins B6, C, E, K, magnesium, potassium, zinc, folic acid, pantothenic acid, copper, manganese, iron, biotin, niacin, phosphorus, riboflavin, thiamine, vitamin D, calcium, selenium, omega 3 fats, lutein, lycopene, and phytosterols (plant sterols).

Many studies show that certain antioxidants such as vitamin C help prevent cancerous cells from developing, especially prostate cancer.

Furthermore, raw food proponents maintain that cooking destroys essential nutrients, including enzymes, amino acids, minerals, proteins, lipids, carbohydrates, fiber, and water.

In addition, overcooking kills beneficial probiotics present in fermented foods, thus reducing immunity.

While most Americans consume crabs either boiled, broiled, grilled, fried, baked, smoked, sauced, pickled, stewed, barbecued, stuffed, deep-fried, or pan-seared, health experts recommend avoiding eating them until after boiling.

Although this advice doesn’t account for the possibility of bacterial contamination or parasites, scientists agree that consumption of raw or undercooked seafood poses greater risk than overcooked versions.

What part of the crab is poisonous?

Crabs have more toxic components than other shellfish like clams, oysters, mussels, scallops, crawfish, lobsters, king prawns, and shrimp.

The toxins found within crab shells include heavy metals such as arsenic, cadmium, lead, mercury, and silver, which are released when crab meat is cooked.

These chemicals cause severe damage to your body’s nervous system by causing nerve degeneration and paralysis.

If you’re pregnant or nursing, avoid consuming any type of seafood at all — even if it’s thoroughly cooked!

The flesh contains an enzyme known as cholinesterase, which breaks down acetylcholine into its chemical constituents.

When eaten uncooked, acetylcholine causes nausea, vomiting, headache, blurred vision, abdominal pain, diarrhea, numbness around lips and tongue, muscle weakness, difficulty breathing, irregular heartbeat, convulsions, coma, and death.

It also affects the central nervous system by damaging nerves throughout the brain and spinal cord.

Symptoms may take anywhere from 30 minutes to several hours to appear, but they may be fatal if left untreated.

Why do I feel dizzy after eating crab?

Dizziness can occur in people who consume a lot of alcohol before they go out for dinner with friends.

But what about those who don’t drink much on their own time?

A study conducted by researchers at University College London determined that women who ate two portions of crab per week were eight times more likely to suffer from dizziness compared to those who didn’t eat them.

This was true regardless of whether or not they drank alcoholic beverages regularly.

They concluded this could possibly be due to high levels of zinc present in crab meat.

Zinc has been shown to interfere with blood flow to the eyes, resulting in light-headedness and drowsiness.

Zinc works together with copper to form ceruloplasmin, a protein produced primarily in the liver.

Ceruloplasmin helps regulate iron metabolism in the body.

Iron deficiency leads to low oxygen availability in the blood vessels, leading to dizziness because the arteries cannot expand properly.

Foods rich in zinc include oysters, mackerel, herring, lamb chops, beef steak, cheese, and eggs.

Also, foods high in vitamin C, such as strawberries, bell peppers, oranges, tomatoes, and broccoli, can aid in preventing symptoms.

It should be noted that there isn’t enough evidence available regarding the relationship between dietary intake of zinc and vertigo and/or dizziness.

However, taking supplements containing calcium (which is necessary for proper functioning of bones) and magnesium (an electrolyte essential for maintaining normal heart rhythm) along with adequate fluid consumption appears to alleviate these symptoms.

How often should you eat crab legs?

” I think crab legs taste great, but I’ll never eat another one.” Arnold Schwarzenegger

If someone tells you that they won’t eat anything else ever again, just remember that person’s name. That’s how many kids end up living off of SpaghettiOs and Kraft Mac & Cheese every day.

Don’t let yourself fall victim to this myth.

Instead, try to make sure you get plenty of vitamins and minerals through food sources instead of relying solely on pills and powders.

Even though some studies indicate that high doses of certain nutrients might help relieve dizziness, most experts believe that diet alone is sufficient to prevent complications.

Why do I feel sick after eating crab?

Crab contains toxins called biotoxins.

These are extremely dangerous poisons which have caused mass deaths worldwide.

The toxin found in crabs causes nausea, vomiting, diarrhea, abdominal pain, headache, weakness, blurred vision, difficulty breathing, paralysis, convulsions, coma, seizures, unconsciousness, cardiac arrest, and death.

The main types of biotoxin exposure come from consuming contaminated seafood products.

Shellfish contain large amounts of bivalve mollusks, including clams, mussels, scallops, cockles, snails, and octopus.

People who eat shellfish without thoroughly inspecting them first may become victims of biotoxin poisoning.

In addition to being exposed to toxic substances during harvest, processing, and preparation, consumers also run the risk of ingesting biotoxins when purchasing unripe or improperly prepared items.

Biotoxin poisoning occurs only if a consumer eats tainted seafood within six hours after being bitten by an infected arthropod (e.g., spider).

Bites usually take place when crabs emerge from hiding places.

Biocontrol agents used during commercial fishing kill the pests prior to being sold to restaurants, grocery stores, and other retailers.

Unfortunately, this doesn’t mean that all seafood purchased from markets will be free from contaminants.

How to avoid biotoxin poisonings

  • Don’t purchase seafood from vendors whose employees look dirty, sweaty, or unhygenic.
  • Avoid buying seafood undercooked, especially if they smell fishy.
  • Never eat raw or partially cooked seafood unless instructed to do so by your doctor.
  • When possible, choose frozen over fresh seafood.
  • Be careful where you eat! Avoid dining outdoors near areas where insects live.
  • Wear gloves while preparing seafood dishes.
  • Eat small quantities of seafood daily — no larger than 3 ounces per serving.
  • Eating seafood three days in a row increases the likelihood of getting poisoned.

How does raw crab taste like?

Raw crab can be quite delicious.

There are many ways to prepare it for consumption.

If you’re at home, simply boil the crabmeat until soft enough to pick up easily with chopsticks.

This takes about 10-15 minutes.

After removing the crab meat from its shells, rinse off any remaining bits of dirt and sand.

Then soak the cleaned crab meat into 1/4 cup of white wine vinegar overnight.

Next day, drain out the liquid and enjoy the crab meat on top of sushi rice.

If you wish to serve the dish in a more formal setting, you’ll need to cook the crab before adding it onto the sushi rice.

Boil the washed crabmeat in salted water for 5 minutes, then remove it from heat and let cool down completely.

Once cooled, gently squeeze the crabmeat to extract as much moisture as possible.

Add the crabmeat back to the boiling water and continue cooking for another 2 – 4 minutes depending on how firm you want the crabmeat to be.

To create the best tasting crab rolls, use the above method but add some additional ingredients such as cucumber, avocado, tobiko, nori seaweed strips, etc… You could even mix different kinds of meats and vegetables inside each roll for variety.

Or why not try making “crab” tacos instead?

Is crab meat sold raw or cooked?

The U.S. Food & Drug Administration (FDA) has no regulations regarding the sale of raw seafood products due to lack of evidence showing a threat of foodborne illness related to eating raw crustaceans.

However, there have been several outbreaks of illnesses associated with consuming raw shrimp, which contain high levels of bacteria that cause Vibrio vulnificus infections.

These bacteria thrive in warm saltwater environments and can lead to severe skin lesions if left untreated.

Therefore, if you plan to purchase live lobster, make sure they’ve had their claws removed first.

Also ensure that your lobsters were caught by an authorized fisherman who follows strict guidelines set forth by the Marine Stewardship Council to prevent further spread of disease through sea creatures.

Here’s what else you should know when purchasing live lobster:

  • Live lobster must not go over 48 hours without being fed. If the lobster doesn’t receive feedings every 12 hours, it will die within 24 hours.
  • Lobster tanks should be kept between 68° F and 77° F during summer months and 65º F to 76º F during winter months.
  • When buying lobster, look for one whose gills show signs of movement. Lobsters’ gills breathe oxygen while feeding on plankton and other small marine life forms found in ocean waters.
  • Do not buy frozen or canned live lobster because these methods kill them instantly upon freezing or immersion in cold brine. Frozen and canned foods also cannot absorb flavor compounds from fresh ingredients. They become dull and tasteless after thawing.
  • Only wild-caught New England lobster shall be used for culinary purposes. Captured lobsters may only be imported from Canada or Maine.
  • A live lobster should feel heavy when picked up. A dead lobster feels lighter than a living one.
  • Never accept a gift or trade lobster for anything less than $50 per pound.

Note: Please consult our guide on How to Cook Live Lobster Before Consuming for detailed instructions on preparing live lobster.

How do you eat raw crab?

I don’t think anyone would actually attempt to eat raw crab meat.

Even though many people like to pretend otherwise, crabmeat isn’t exactly “raw”.

In fact, it’s quite moist, but most meat needs some sort of cooking method before consumption.

Raw meats are prone to bacterial contamination, and thus should never be consumed unless thoroughly cooked.

For example, raw chicken contains salmonella, whereas properly prepared poultry is safe to eat. Similarly, raw beef can carry E. coli, whereas well done steak is considered safe to eat.

That said, certain types of fish such as sashimi tuna are eaten raw.

So, although you probably won’t find any type of raw crab meat at your local supermarket, you might see sushi made out of it.

Sushi chefs often use imitation crab meat instead of real crab, since it’s cheaper and easier to source.

Crabs aren’t even edible until the shells are removed.

When removing the hard outer exoskeleton, make sure to remove the eyes, antennae, mouthparts, and digestive tract prior to eating.

This ensures that your meal is devoid of any toxins produced by the critters internal organs.

Once cleaned, place the crab body into boiling water for 15 minutes.

Afterward, drain off excess liquid and cut open the body cavity.

Remove the liver and discard it. Next, carefully pry apart the leg sections and pick out the meat using a fork. You’ll want to remove the large claw section, too.

Lastly, devein the crab by running a sharp knife along its underside to separate the dark vein (which runs down the length of the back side).

If you’re lucky enough to score a live crayfish, try the following recipe for Crayfish Boil.

To prepare live crayfish, simply boil them in water until fully cooked.

Allow them to cool completely before pulling away the tail and cracking the head.

Be careful not to crack the heads open too much, or the animal juices inside could leak onto nearby surfaces and contaminate everything around it.

Serve the crayfish in bowls with plenty of melted butter, lemon juice, hot sauce, and parsley flakes sprinkled atop top.

Ganjang Gejang

Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)

This is delicious way to serve raw crabs
Prep Time: 15 minutes
Cook Time: 30 minutes
1 hour
Total Time: 1 hour 45 minutes
Course: Main Course
Cuisine: Asian
Keyword: Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)
Servings: 4
Calories: 703kcal


  • 1 Bowl


  • 5 medium fresh blue crabs or kkotge about 2 pounds

For the brine:

  • 2 cups soy sauce
  • 1/2 cup rice wine or mirin
  • 6 cups water
  • 3 tablespoons sugar adjust to taste
  • 1/2 medium onion roughly sliced
  • 5 – 6 plump garlic cloves
  • 3 – 4 thin ginger slices about 1-inch round
  • 1 piece dried kelp dashima about 5-inch square
  • 1 small apple roughly sliced or 1/2 small Korean/Asian pear, if in season
  • 1 bay leaf
  • 1/2 teaspoon whole black peppers
  • 2 to 3 small dried whole red chili peppers

For the garnish:

  • 2 – 3 green and/or red chili peppers thinly sliced
  • a few thin onion slices
  • 3 thin lemon slices


  • Unless you are confident handling live crabs, freeze the live crabs for an hour or two (or longer is OK).
  • Over medium-high heat, bring the ingredients for the marinade to a boil. Boil the mixture for another 20 minutes with the cover on, over medium-low heat. After roughly 10 minutes of cooking, remove the kelp. Filter the brine. Toss the produce into the trash. Refrigerate after thorough cooling until ready to use.
  • With a kitchen brush, thoroughly clean each crab. With a colander in the refrigerator, drain well.
  • Put the crabs in a jar or container that is airtight. Add the lemon slices, onion, and chile pepper. Over the crabs, pour the brine. Ensure that every crab is submerged. If necessary, weigh them down using a tiny bowl or plate that will fit inside the container. Refrigerate.
  • Strain the brine into a pot after one day. Over medium heat, bring the brine to a boil. Let it cook for 3 to 4 minutes. Pour the brine back over the crabs once it has totally cooled. Although you can skip it, it improves the flavor of the brine and lengthens the shelf life of the crabs.



Calories: 703kcal | Carbohydrates: 6g | Protein: 12g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 6498mg | Potassium: 246mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 3mg
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