Frozen crabs that are transported and preserved in the cold chain in accordance with national hygiene and quality control standards are acceptable for consumption. Freezing is an important method of preserving seafood. Frozen crabs need to comply with national quality control requirements during production, storage and transportation, which can minimize food deterioration and slow down the reproduction of various microorganisms (such as Staphylococcus aureus, Vibrio parahaemolyticus and Escherichia coli), thereby slowing down the process of food spoilage. All kinds of food, such as pigs, sheep and beef, should be transported in the cold chain once slaughtering is completed. The nutritional elements of crabs are very stable and will not be damaged when frozen, and qualified freezing technology can maximize the preservation of food nutrition.