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Author Topic: Freezing Steamed Crabs  (Read 40632 times)
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crabby jeff
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« on: September 03, 2011, 03:24:09 PM »
Anyone have experience with freezing steamed crabs (in shell) then reheating them. I seem to remember being about 20 (too many moons ago) Cry and a freinds dad crabbed all the time. I think that they used to freeze them steamed and reheat in a microwave.
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Big Rad
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« Reply #1 on: September 03, 2011, 05:33:34 PM »
I feeze crabs all the time.  I steam them when I reheat.  The crabs you buy (legs) are done that way at the markets...... Grin
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crabby jeff
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« Reply #2 on: September 20, 2011, 10:21:42 PM »
You mean you freeze them live them steam? or you steam, freeze them, and resteam?
Thanks
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« Reply #3 on: May 19, 2012, 08:46:17 PM »
You mean you freeze them live them steam? or you steam, freeze them, and resteam?
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No you DON"T FREEZE Them LIVE @ALL. I made that Mistake last year & I was told that the Crabs would not be Edible because of Bacteria.
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Dreampixels
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« Reply #4 on: May 19, 2012, 09:41:14 PM »
Quote from: NotABadCrab on May 19, 2012, 08:46:17 PM
You mean you freeze them live them steam? or you steam, freeze them, and resteam?
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No you DON"T FREEZE Them LIVE @ALL. I made that Mistake last year & I was told that the Crabs would not be Edible because of Bacteria.

I hear ya on this - I also have been warned - however I have done it - and still typing - I will not recommend it - but tell ya it is done. BEWARE do not let them thaw - steam frozen and make sure they be alive when ya freeze em - QUICK leave no time on either end for bacteria to grow. Again I do not recommend this. I just might have been lucky.
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« Reply #5 on: May 20, 2012, 12:36:08 AM »
steam then freeze,  Wink
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« Reply #6 on: June 06, 2012, 09:06:09 PM »
I have frozen them all the time while they are alive and cooked them in Korean a soup later in the year. I would not try to steam them after they have been frozen as the meat will be soggy. But it gives a great seafood flavor to the soup. Meat is very soggy but during the winter I will take it. I have eaten over a bushel this way over the years and never had an issue.
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« Reply #7 on: June 07, 2012, 08:21:38 AM »
Quote from: crabby jeff on September 20, 2011, 10:21:42 PM
You mean you freeze them live them steam? or you steam, freeze them, and resteam?
Thanks

If you are looking to do this in a RETAIL fashion.....Actworth Seafood told me years ago they half steam them in the winter ...freeze them half steamed..then pull from freezer when a customer orders and then steam them again for 10-15 mins ...I personally wouldnt do it especially if I'm trying to build a good reputation in a new retail market..... as I think you are  Wink
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« Reply #8 on: June 15, 2012, 04:47:29 PM »
since my question is similar to the op's i hope it is ok for me to ask it in this thread. 

should i be cooking all crab before freezing them?  my girlfriend doesnt like the mustard and guts for some reason so ive been cleaning some of them up and then freezing them raw.  should i be steaming them first or is that fine when they are cleaned?  hopefully soon she will get a taste for mustard and then it wont matter. 
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« Reply #9 on: June 15, 2012, 08:20:56 PM »
Quote from: Professor_Leakey on June 15, 2012, 04:47:29 PM
since my question is similar to the op's i hope it is ok for me to ask it in this thread. 

should i be cooking all crab before freezing them?  my girlfriend doesnt like the mustard and guts for some reason so ive been cleaning some of them up and then freezing them raw.  should i be steaming them first or is that fine when they are cleaned?  hopefully soon she will get a taste for mustard and then it wont matter. 

I freeze cleaned raw crabs, never had an issue.  I've done it probably 15-18 times with zero issues.  I clean them real good then pack them up and throw them in the freezer right away.   Nobody has ever gotten sick and they've tasted about the same as cleaning then cooking them in my opinion. 
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« Reply #10 on: June 16, 2012, 07:07:40 PM »
Quote from: danielmancari on June 15, 2012, 08:20:56 PM
and they've tasted about the same as cleaning then cooking them in my opinion. 

because they both have no flavor?  lol Grin  jk
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« Reply #11 on: June 27, 2017, 10:11:32 AM »
Read replies for steaming Blue Crab and seeking continued good info:
1. I catch live Blue
2. I want to steam or boil (do you think steaming is best or boiling) to cook crabs?
3. What do you think is a good time limit for cooking steamed or boiled?
4. After they are cooked I am going to freeze them, not cleaned, just the whole crab still in the shell.
4. Next will be to re-heat them and clean and eat but what is best method for reheating - steam, thaw, boil? How long?
5. You guys are great - Thanks
 
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« Reply #12 on: November 18, 2017, 09:01:25 AM »
Commercially cooked crabs are quick frozen with nitrogen @ -40f. This freezes the meat molecules so fast they don't have time to rupture and leak water. This keeps the flavor in.
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