Can you eat crab roe that contains black, blood-clot-like substances?

Generally speaking, whether the black, blood-clot-like substance found in crab roe is edible depends on the specific condition of the crab and the nature of the substance. If in doubt, it is recommended not to consume it. Detailed analysis is as follows:

When the crab is fresh and not spoiled, the black, clot-like material in the roe may be residual digestive organs or immature eggs. These substances are not inherently toxic. If the crab appears lively overall, has a shiny shell, and a normal odor, consuming a small amount after thorough cooking usually will not cause harm, although the texture might be unpleasant. It is advisable to remove the substance before eating the roe.

If the crab is no longer fresh or has begun to spoil, the black, blood-clot-like material in the roe could result from bacterial growth or tissue decomposition. In such cases, the crab often has a dull shell, unpleasant odor, and loose limbs. The substance may contain harmful compounds, and consumption can lead to gastrointestinal discomfort such as abdominal pain and diarrhea. It is absolutely unsafe to eat—discard the entire crab immediately.

When purchasing crabs, choose live specimens with intact shells. During preparation, carefully clean out internal organs to avoid leaving impurities. Crabs must be thoroughly cooked before consumption; never eat them raw or undercooked. If gastrointestinal symptoms occur after eating crab, stop consumption immediately and seek medical attention.