Pike crab meat is tender and rich in protein, riboflavin, calcium, phosphorus, iron and vitamin A, which is relatively rich in nutritional value. But pike crab, like other crabs, belongs to the cold food, large amounts of intake is prone to abdominal pain, diarrhea and other adverse reactions. Therefore, when eating pike crabs should pay attention to the following taboos: 1, should not be eaten raw: pike crab body surface, gills, gastrointestinal tract is covered with a variety of bacteria, and the crab may be with Schistosoma or larvae, cysticerci, raw food is easy to parasitize in the human lungs, stimulate or even destroy the lung tissues, causing fever, cough, hemoptysis and other symptoms. If it invades the brain, it can even cause epilepsy and paralysis. So when eating pike crabs should ensure that they are cooked through, try to heat them for more than 30 minutes; 2, stored for too long: pike crabs will rapidly multiply bacteria in their bodies after death, so that the meat quality deteriorates, but also may lead to pathogenic microbial infections. In addition, overnight pike crabs contain more histaminic acid, after eating easy to occur histamine poisoning. Therefore, pike crabs should be eaten now, choose fresh crabs; 3, contraindications: weak pregnant women eating crabs are prone to indigestion, if cooking is not appropriate, easy to be attacked by pathogenic bacteria. In addition, crab is cold and high cholesterol in crab yolk, so diarrhea, flatulence, gastritis, gastric ulcer, enteritis and other abnormal gastrointestinal function, hepatitis, cholecystitis, gallstones and other liver and gallbladder diseases, as well as high blood pressure, coronary heart disease and other patients are not advisable to eat more crabs, so as not to exacerbate the condition. In addition, gout, high uric acid, allergic to the body of the crowd is also not advisable to eat more pike crabs; 4, taboo with: avoid eating with cold foods, such as pear, watermelon, bitter melon, persimmons, kelp, popsicles, ice-cream, ice cream, etc., prone to gastrointestinal tract dysfunction.