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Author Topic: How long will crab meat stay fresh in the freezer  (Read 11701 times)
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iaconelli275
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« on: March 25, 2016, 02:58:57 PM »

I have cooked crab meat that I picked and then put in the freezer. It's been in there since last September. 2015. My wife thinks it's fine but I'm not sure. Any help?
                                                 Thanks, Mark
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« Reply #1 on: March 25, 2016, 03:11:54 PM »

is it iVac sealed  ?
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CaptMoose
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« Reply #2 on: March 25, 2016, 04:26:26 PM »

Smell test is one way to tell.  Also, if not frozen in some liquid it tends to get freezer burnt/dried out.  Hope yours is OK.

A tip I picked up from Jack- put the cooked, picked meat in a container.  Top with milk then freeze.  The milk provides moisture and insulates the meat from the freezing air.  To thaw, simply pop the meat out or invert the container and let thaw over a strainer. 

It has been working very well for me.  Doesn't taste fresh if eaten alone, but the winter crab cakes are good!   thumbsup
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« Reply #3 on: March 25, 2016, 05:32:31 PM »

Our experience has been that the meat actually becomes rather wet when it thaws. That's vacuum sealed. My wife wraps it in paper towels several times after it's thawed to absorb the extra moisture. It will become "fishy" with time - how long before it doesn't taste good is a personal preference. Last September wouldn't slow me up a bit! Grin
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« Reply #4 on: March 25, 2016, 06:03:55 PM »

Smell test is one way to tell.  Also, if not frozen in some liquid it tends to get freezer burnt/dried out.  Hope yours is OK.

A tip I picked up from Jack- put the cooked, picked meat in a container.  Top with milk then freeze.  The milk provides moisture and insulates the meat from the freezing air.  To thaw, simply pop the meat out or invert the container and let thaw over a strainer. 

It has been working very well for me.  Doesn't taste fresh if eaten alone, but the winter crab cakes are good!   thumbsup
Also is good in sauce ...Just finished last years.....
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CaptMoose
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« Reply #5 on: March 25, 2016, 08:39:26 PM »

Also is good in sauce ...Just finished last years.....

Excellent idea!  I'm switching camps!  Well maybe half & half.   Just need you to stop by with your recipe Mutzy. 
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« Reply #6 on: March 25, 2016, 10:41:58 PM »

Excellent idea!  I'm switching camps!  Well maybe half & half.   Just need you to stop by with your recipe Mutzy. 
When we hook up this year I'll have it for you...................
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« Reply #7 on: March 25, 2016, 11:17:53 PM »

When we hook up this year I'll have it for you...................

Who hoooo!  You da best Jerr!
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« Reply #8 on: March 26, 2016, 03:04:58 PM »

I have 10lbs left from last October.. non vacuum packed...   when it defrosts it does seem to be rubbery... it loses its fat content when thawing out.... I agree with mutz, it needs moisture put back into it.. so sauce (gravy) is one way, crab cakes (adding mayo puts moisture back)....  this year I am purchasing a vacuum packer- Lump bluecrab sells for $55 a pound, so I guess its worth the investment.
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riverpop (gary B.)
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« Reply #9 on: March 26, 2016, 05:58:08 PM »

Gary, try topping off the meat with gravy/milk/water.  Place in the freezer until it firms up then pop it out of the container and vacuum seal the block. 
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« Reply #10 on: March 26, 2016, 10:32:58 PM »

You can always try making crab soup with it.

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« Reply #11 on: March 29, 2016, 09:22:09 AM »

I have 10lbs left from last October.. non vacuum packed...   when it defrosts it does seem to be rubbery... it loses its fat content when thawing out.... I agree with mutz, it needs moisture put back into it.. so sauce (gravy) is one way, crab cakes (adding mayo puts moisture back)....  this year I am purchasing a vacuum packer- Lump bluecrab sells for $55 a pound, so I guess its worth the investment.


They must see you coming to charge you $55 a lb. must say" this guy hasnt ever seen a crab in his life!!" Smiley
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« Reply #12 on: March 31, 2016, 01:17:22 PM »

Going rate in the closest grocery store to me is something along the lines of $35-39/lb for jumbo lump backfin.

To answer the OP's question: it's fine, especially if you vacuum sealed it.  If you did, it may only have a touch more "fishy" taste to it.  If you didn't, a little bit of it will probably be dried out / freezer burned.  Other than that, it's good to go, especially (as others have said) for crab cakes, soups, dips, etc.
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Crabcruncher
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« Reply #13 on: April 01, 2016, 02:06:16 PM »

Try boiling crabs when picking for freezing the meat, it doesn't drive the moisture out of the meat like steaming does. It should hold up better.
I always boil crabs when picking for crabcakes, the meat is firmer and has a better texture that takes the crabcakes up a notch.
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