The work aims to study the fresh-keeping package of spicy crab stored at room temperature and explore the quality changes and shelf life of spicy crab with vacuum soft packages stored at normal temperature. The quality indices of spicy crab with vacuum soft package stored at 23 ℃, 33 ℃ and 43 ℃ were measured, including total bacterial account, texture, pH value and volatile basic nitrogen (TVB-N value). The end point of shelf life of spicy crab with vacuum soft packages was determined in combination with sensory evaluation, and the shelf life was predicted and the prediction model for shelf life of spicy crab with vacuum soft packages was established based on Arrhenius. The TVB-N levels reached the acceptable limits of 29.75 mg/(100 g), 30.21 mg/(100 g) and 31.46 mg/(100 g) respectively at the 21st, 18th and 15th day at 23 ℃, 33 ℃ and 43 ℃. The shelf life of spicy crab with vacuum soft packages can be well predicted according to the shelf life prediction model established based on the changes in TVB-N levels.