Can you still eat a green crab after it's dead?

Generally speaking, whether a dead blue crab is edible depends on the cause of death and storage conditions. The specific situations are as follows:

If the blue crab died from non-disease-related causes such as minor injuries sustained during harvesting or oxygen deprivation, and the death occurred less than one hour prior, it may be consumed in small amounts after thorough cooking, provided the crab is immediately sealed in a clean container and refrigerated or frozen. After thawing, if the shell appears shiny, the flesh firm, with no unpleasant odor and intact crab roe, it is safe to eat. Low-temperature storage can slow bacterial growth, reduce the formation of harmful substances, and lower the risk of foodborne illness.

If the crab died from disease, contamination, or had been stored at room temperature for over two hours after death, or if after thawing the shell appears dull, the flesh is soft and sticky, the crab roe is runny, or there is a foul smell, it should not be consumed. Blue crabs are high in protein, and bacteria in dead crabs can rapidly decompose proteins and produce toxins such as histamine. Even with high-temperature cooking, some toxins may not be destroyed, and consumption may cause nausea, vomiting, diarrhea, and other gastrointestinal discomforts, and in severe cases, may lead to food poisoning.

When purchasing blue crabs, prioritize live specimens and check whether the shell is shiny and the legs are active. If a live crab dies after being brought home, inspect its condition immediately and store it properly, ensuring it is consumed within 24 hours. It is essential to cook the crab thoroughly until it reaches a safe internal temperature. If physical discomfort occurs after consumption, stop eating immediately and seek medical attention.