How To Eat Raw Crab Without Getting Sick

If you saw the 2000 film "Cast Away," you may recall the scene where Tom Hanks' character, Chuck Noland, stranded on a deserted island, resorts to hunting for his own food. Noland eventually spears a live crab, tears off its leg, and watches as a mysterious gooey substance drips from the severed limb. This scene would undoubtedly influence your opinion on eating raw crab. However, we're here to tell you: don't let it! While raw crab may seem like a daring culinary choice, with the right precautions, you can savor its unique flavors without compromising your health.

Consuming raw or undercooked crab carries a few specific risks to be concerned about, as it can cause several foodborne illnesses due to the presence of harmful bacteria like Vibrio parahaemolyticus, and viruses like norovirus. Proper cooking kills these microorganisms and prevents infection, but there are a few tricks to making raw crab a safe and enjoyable experience. The first and most crucial step is selecting high-quality, fresh crab from a reputable source. It's important to choose a seafood market or supplier that follows strict food safety protocols and has a reputation for delivering top-notch products.

Avoid buying crabs with lesions, such as discolored, swollen, or ulcerated areas on the shell or body, as this can indicate disease. It's also important to avoid consuming internal organs, which can harbor toxins and pathogens. Only eat the crab's flesh to minimize health risks. Once you follow these important rules at the outset, you can dive in and explore how to indulge in this seafood delicacy without concern.

Never store your crab at room temperature. Instead, immediately place the whole, live crab in the refrigerator for a few hours — or even overnight — to thaw it out. Next, before preparing the crab, give it a thorough cleaning under cold running water. Use a stiff brush to remove any debris or grit from the shell. Be sure to remove the gills, mouth, and any other inedible parts. Rinse the crab body and legs individually to ensure they're clean and ready for consumption.

When it comes to the proper preparation of raw crab, the real key to a delicious and safe dish lies in the marinade. Create a flavorful mixture of soy sauce, rice vinegar, sesame oil, garlic, ginger, and your choice of spices (our suggestion — take a cue from this Korean chili crab recipe and incorporate some gochugaru and scallions). Submerge the cleaned crab pieces in the marinade and refrigerate for at least two hours, allowing the flavors to meld and the crab to "cook" in the acidic mixture. A good marinade can be a culinary game-changer, infusing meats, vegetables, and seafood with bold flavors and tenderizing them, transforming ordinary meals into extraordinary dining experiences.

When serving raw crab, keep it chilled at all times. Along with ensuring it's safe to eat, serving it chilled preserves the delicate flavor and texture of the crab meat. Arrange the marinated crab pieces on a platter and garnish with fresh herbs, sliced green onions, or toasted sesame seeds.

There are myriad ways to serve raw crab, but one of our favorites is to create crab salad-stuffed avocado halves. Simply mix fresh crab meat with a light dressing of lime juice, cilantro, and diced vegetables, then spoon the mixture into halved avocados for a delicious and visually appealing presentation. This dish combines creamy avocado with the sweet, delicate flavor of crab, making for a fun and simple appetizer!

Remember: While raw crab is a delightful indulgence, it's essential to consume it in moderation. Pregnant people, young children, older adults, and individuals with compromised immune systems should avoid raw seafood altogether. Food safety should always be the top priority when experimenting with raw seafood, and by following these guidelines and using some common sense, you can safely enjoy the unique flavors and textures of raw crab. So, gather your friends, chill the crab, don't watch "Cast Away," and enjoy!