When to refrigerate?

[Boss Haus]

I cooked crabs late last night and they went straight into the frig. Someone told me that you shouldn't put steamed food in the frig while its still hot. Anyone heard of this? I think it was something about bacteria.

[Steve]

No, I think it has to do with the fact that your heating up the inside of your refrigerator (and food) with all those hot crabs. Best to let them cool to room temperature then put them in the frige.  

[Black Irish]

Don't leave them in the pot to cool - they will continue to cook for a while (known as carryover) and get dried out. Spread them out on some newspaper and they will cool much faster. I put mine outside on a table and the evening breeze cools them down in about 20-30 minutes. A 12 ga. keeps the critters and pesky neighbors away  .

[DocSmith]

A few crabs won't warm up a reefer too much, but a bushel sure would. Safe storage limits are: less than 40 degrees for cold foods and above 140 degrees for hot foods (of course, the crabs have been cooked to a minimum internal temperature of 160 degrees first). If any food is left inside this range for more than two hours(cumulative), then toss it - or you'll toss it later!! You need to get the crabs through this 140 - 40 range as soon as possible. That means they have to lose 100 degrees, total.  If you clean them before cooking, and put them on ice, they will cool much more quickly. I wouldn't keep cooked crabs for more than two days, refrigerated. This is always a good excuse to gorge myself!

Mike

[Boss Haus]

Thanks guys for all the replies. Doc do you work in refrigeration or do you know a lot about a lot! There was nothing else in the frige at the time. Why not eat them after two days? I am glad there is no fungus or bacteria that can kill me on them. I baited 1000 ft for those few crabs I caught. At least I learned a few things like DONT WEIGHT THE MIDDLE OF THE LINE TO KEEP IT DOWN! It makes a nightmare. It drags the first half over the second half and losens the whole thing.

[DocSmith]

We cook and enjoy all kinds of unusual food. My wife worked as a hospital dietician with the VA a long time ago so I get lectured... I mean educated... about food science a lot! It really freaks her out when I eat raw oysters!!

  Doc

[PHILLY JOE]

SOME YEARS BACK, I MADE THE MISTAKE OF NOT COOLING THE CRABS DOWN FAST BEFORE REFRIGERATING THEM.  THEY WERE STILL VERY WARM WHEN I PUT THEM IN A PLASTIC BAG AND REFRIGERATED THEM. THE HEAT COMING OFF WARMED MY ENTIRE FRIDGE UP TO AROUND 50 DEGREES FOR MANY HOURS. THIS CAN EASILY HAPPEN, ESPECIALLY ON A HOT, HUMID DAY. THE NEXT DAY, THE CRABS IN THE CENTER OF THE BAG , WHEN CLEANED, SMELLED LIKE AMMONIA. SOME OF THE CRABS WERE GOOD BUT MOST STUNK.

WHAT I DO NOW IS I HAVE FLAT CAFERTERIA TRAYS AND LINE IT WITH NEWS PAPER TO ABSORB EXCESS WATER. AFTER FILLING THE TRAY, NOT OVER LAPPING ANY, I PLACE THEM ON THE DINING ROOM TABLE UNDER A CEILING FAN..AFTER THEY COOL TO ROOM TEMP, I THEN PLACE THEM IN THE FREEZER UNTIL THEY ARE CHILLED. ABOUT 15 MINUTES. PUT THEM IN A PLASTIC BAG WITH SOME SEALED FREEZER PACKS, IF WEATHER IS VERY HOT AND HUMID, AND PUT IN THE FRIDGE. LASTS 2 DAYS EASILY.

[Fruitland Crabber]

We usually let them cool for 15 mins and then put them in the fridge