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Author Topic: Keep alive....  (Read 13547 times)
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LRGCAR
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« on: July 28, 2013, 05:23:29 PM »

How would I keep a few dozen crabs alive for 2-3 days befor cooking and cleaning??? If at all possible. Thanks
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flounderpounder
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« Reply #1 on: July 28, 2013, 06:12:38 PM »

Search this topic a lil.. Been dicussed numerous times .. Lots of pics to Wink
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« Reply #2 on: July 28, 2013, 06:16:37 PM »

Search this topic a lil.. Been dicussed numerous times .. Lots of pics to Wink
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jack1747
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« Reply #3 on: July 28, 2013, 06:30:09 PM »

How would I keep a few dozen crabs alive for 2-3 days befor cooking and cleaning??? If at all possible. Thanks

2 or 3 days is gonna be tough... Day 3 is gonna be a killer unless you have a live box Undecided
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« Reply #4 on: July 28, 2013, 07:10:17 PM »

keepem cold, real cold but not so fresh ice water can get to em. ideally, an old style refrigerator with cold plates and not a circulating air system. I used to sell them back in the day and I had an old (divco) milk truck that worked on cold plates. fresh caught crabs would last 3 days no problem. unfortunately,  those systems are few and far between now a days.
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flounderpounder
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« Reply #5 on: July 28, 2013, 09:12:30 PM »

2 or 3 days is gonna be tough... Day 3 is gonna be a killer unless you have a live box Undecided

X2. Better be hard crabs. Day 3 will be really tough
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" I CAN SKIN A BUCK, I CAN RUN A TROT LINE A PA BOY CAN SURVIVE" 


"YOU CAN LOVE ME OR HATE ME, BUT WHEN YOU HATE ME, YOU LOVE TO HATE ME "Wink
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« Reply #6 on: July 31, 2013, 07:44:20 AM »

Without the right set up it would be tough. I have a florist type refrigerator with a drain in the bottom, I keep it at or around 49-53 degrees and mist the inside with water twice a day. I had 3 dozen in there for 3 days last week and lost only one crab. I think the fourth day would not have been good, all though they were alive, a lot of them were going down hill fast.
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« Reply #7 on: August 02, 2015, 04:10:33 PM »

Would using s big cooler with bay water in it work to keep crabs alive if you had a pump to move the water and aerate it the whole time till home
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« Reply #8 on: August 06, 2015, 08:28:54 AM »

 I agree 2 days ok 3rd day down hill 4 th will be 50% dead loss i too have a double door comm frig keep between 48 and 53 degrees. I would not keep thm confined in a cooler in sea water even with circulation they will kill each other like the crowds on the corners in balt.
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flounderpounder
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« Reply #9 on: August 14, 2015, 09:19:59 AM »

Would using s big cooler with bay water in it work to keep crabs alive if you had a pump to move the water and aerate it the whole time till home

Thats the worst thing he could do.
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" I CAN SKIN A BUCK, I CAN RUN A TROT LINE A PA BOY CAN SURVIVE" 


"YOU CAN LOVE ME OR HATE ME, BUT WHEN YOU HATE ME, YOU LOVE TO HATE ME "Wink

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« Reply #10 on: August 14, 2015, 05:03:58 PM »

Can you cook them?  Cooked crabs will easily last 3 days.  I find that cleaning before cooking seems to make them last longer too- like a week in a closed tupperware container.  Don't know if it's the spices or what.

Anyone else find that CBC last longer in the fridge?
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« Reply #11 on: September 29, 2015, 03:04:33 PM »

Cook 'em the second you get off the water, then stick the cooked crabs in the fridge.  I've eaten them that way (cooked and refrigerated) five days later with no problems.
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« Reply #12 on: September 29, 2015, 03:27:28 PM »

Cook 'em the second you get off the water, then stick the cooked crabs in the fridge.  I've eaten them that way (cooked and refrigerated) five days later with no problems.

I agree with just cooking them as soon as you can after your trip and keep in fridge. I have had no problems with eating cooked crabs 3-4 days later. Plus I enjoy them cold out of the fridge almost just as good fresh and hot out of the steamer.

If you want to reheat them, I tried a crabbers advice that he gave me which is to preheat your oven to about 200-225 degrees, put crabs (either with or without the top shell on) in a pan and put enough water in the pan to cover the bottom. Seal them in tinfoil and bake until they are heated through, which is about 1/2 hour to 45 minutes or so depending on how many you are heating up. The water helps to keep them from drying out. I have done this a couple times and have enjoyed them this way.
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Crabcruncher
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« Reply #13 on: October 04, 2015, 02:05:52 PM »

I have reheated cold crabs the same way I steamed them, just use water in bottom, put cold crabs on rack, add more seasoning if needed, turn on heat, and shut off heat as soon as you see steam coming from under pot lid.  Let stand five minutes and you have Hot steamed crabs, none overcooked.
You can use this same method for reheating frozen king crab or Dungeness, just add five mins to the time after you see steam coming from under lid.
« Last Edit: October 04, 2015, 02:10:51 PM by Crabcruncher » Logged

Say brother....can you spare a crab...

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