Can frozen live river crabs be eaten after one month of freezing?

Generally, whether live freshwater crabs frozen for a month can be eaten depends on how they were handled before freezing and their condition during storage. If the crabs were freshly killed while still alive, thoroughly cleaned, properly sealed and frozen, and show no signs of spoilage after thawing, they are usually safe to eat. However, if the crabs were no longer fresh before being killed, were not sealed during freezing, or develop an off odor after thawing, they should not be consumed.

If the freshwater crabs were alive and healthy before freezing, had their gills, stomach, and other internal organs removed after killing, wrapped tightly with clean plastic wrap or placed in a sealed container, and quickly stored in a freezer below -18°C without repeated thawing cycles, they typically maintain good quality. Crabs that remain firm in texture, have no foul smell, and show no discoloration or deterioration of the shell after thawing are generally safe to eat when thoroughly cooked.

If the crabs were weak or near death before freezing, or if their internal organs were not removed and they were not sealed properly before freezing, bacterial growth may occur during storage, leading to spoilage. After thawing, if the meat is mushy, has an unpleasant odor, or the shell feels slimy, consuming them may cause abdominal pain, diarrhea, or other gastrointestinal discomfort. In such cases, freshwater crabs frozen for a month should not be eaten.

When freezing live freshwater crabs, ensure they are processed while still alive, thoroughly cleaned, and stored in airtight containers to avoid repeated thawing. Before consumption, they must be heated thoroughly until the internal temperature reaches at least 75°C.