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

Generally speaking, whether dead crabs are edible depends on specific conditions such as the time of death, storage conditions, and whether they have spoiled. The detailed analysis is as follows:

If the crab has just died, was lively and odorless before death, and was immediately refrigerated or frozen after death, it may be consumed in small quantities after thawing and thorough cooking, provided there are no signs of spoilage such as slimy flesh, deteriorated roe or crab fat, or a darkened shell. Low temperatures can temporarily inhibit bacterial growth, reduce the formation of harmful substances, and lower the risk of consumption.

If the crab has been dead for a long time, was stored at room temperature after death, or shows signs of spoilage such as a darkened shell, soft or slimy flesh, or the roe and crab fat have become runny and emit an odor, it should not be eaten. Crabs are high-protein foods, and bacteria in their bodies multiply rapidly after death, producing harmful substances such as histamine. Even with thorough cooking, some toxins cannot be completely eliminated, and consumption may cause gastrointestinal discomfort such as nausea, vomiting, and diarrhea, and in severe cases, may lead to food poisoning.

When purchasing crabs, always choose live ones and avoid buying dead crabs. If live crabs die after being brought home, check their condition immediately, store them properly, and consume them as soon as possible. When cooking crabs, ensure they are thoroughly cooked until they reach a safe internal temperature. If any physical discomfort occurs after consumption, stop eating immediately and seek medical attention to avoid delays in treatment.