The Chinese mitten crab (Eriochier sinensis) is a unique freshwater aquaculture crab in China, with delicious taste and high nutritional value. At present, the relevant research on the element composition in its body mostly focuses on the unprocessed Chinese mitten crab, and it is not clear whether the cooking method will affect the element distribution in its body. Therefore, the effects of different cooking methods on the distribution of Na, K, Mg, Mn, Fe, Cu, Cr, Cd and Hg in the edible parts of Chinese mitten crab were studied by ICP-MS. The results showed that before cooking, the distribution of elements in the edible parts of Chinese mitten crab was as follows: K>Na>Mg>Fe>Cu>Mn>Hg>Cr>Cd. Compared with the element content in the unprocessed edible parts, after cooking, the content of K decreases, and the content of Na and Mg elements increases as a whole. The content of other elements varies with different cooking methods, parts and genders. There is a significant difference between the same element (All samples are dry weight). Health risk assessments based on three heavy metals showed that THQ values were less than 1 before and after cooking and did not pose a significant risk to human health. Studies have shown that cooking methods have an impact on the changes of element content in different parts of Chinese mitten crab, but will not increase the risk of heavy metals to human health. This study aims to make up for the shortage of risk assessment of heavy metals in Chinese mitten crab with food raw materials as the research object, and provide theoretical and data support for the precise dietary risk of Chinese mitten crab.