Autumn is a good season for outing and savouring seasonal delicacies like freshwater hairy crabs. As mid-autumn sets in, it is the best time to enjoy in fresh hairy crabs for its tender, succulent meat and rich, delectable roes which is really a great enjoyment for crab-lovers. To prevent food poisoning, consumers should pay particular attention to food safety when eating hairy crabs. Consumers, especially patients with chronic illnesses, should also avoid eating too many hairy crabs, particularly the cholesterol-rich roe and sperm.

Crab-lovers are advised to heed the following safety tips:

Purchase:

Buy hairy crabs from reputable shops and restaurants.
Hairy crabs for sale must be kept in refrigerator.
Buy live hairy crabs with intact, shiny shells without a foul smell.
Avoid buying dead hairy crabs as they are highly perishable.
Whenever in doubt of the source of hairy crabs, stop purchasing.

Preparation:

For best quality, prepare and consume hairy crabs as soon as possible after purchase.
Wrap and place the crabs properly in a clean utensil and store at the lower compartment of the refrigerator to avoid cross-contamination.
Clean and sanitize the refrigerator thoroughly if contamination occurs.
Brush and wash the shells and claws with water before cooking.

Consumption:

Wash hands with soap and water before meals.
Do not eat raw crabs. Condiments such as salt, vinegar, wine and wasabi cannot kill bacteria that may be present.
Cook thoroughly before eating as hairy crabs may contain parasites and pathogens.
Completely remove the intestines before eating.
Maintain a balanced diet and avoid eating too many hairy crabs, particularly the cholesterol-rich roe and sperm.
Patients with chronic illnesses should only eat hairy crabs in moderation.

Resource form Center for Food Safety http://www.cfs.gov.hk/english/whatsnew/whatsnew_sfst/whatsnew_sfst_big_crab.html