How long after a sea crab dies in winter should it no longer be eaten?

Generally speaking, if sea crabs die during winter, they should not be consumed if left at room temperature for more than 2 hours or stored in a cool environment for over 6 hours, to avoid discomfort caused by bacterial growth. Detailed analysis is as follows:

Sea crabs are high-protein seafood. After death, bacteria inside the body multiply rapidly, breaking down proteins and producing harmful substances. Although winter temperatures are low, room temperature still allows for bacterial proliferation. Within 2 hours after death, bacterial levels remain relatively low; if thoroughly cooked promptly, the health risk is minimal. However, beyond 2 hours, significant bacterial growth occurs, and even thorough cooking may fail to eliminate all harmful substances, increasing the likelihood of abdominal pain, diarrhea, and other gastrointestinal symptoms. If dead sea crabs are immediately refrigerated, bacterial growth can be slowed, extending safe storage time up to 6 hours; beyond this period, consumption is still not recommended.

It's important to note that if sea crabs showed weak vitality or had an unusual odor before death, they should not be eaten—even if the time since death is short. While freezing can preserve dead sea crabs for extended periods, they must be thoroughly heated after thawing, and their texture and nutritional value will significantly deteriorate.