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Author Topic: How long is crab meat fresh  (Read 7842 times)
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iaconelli275
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« on: May 14, 2017, 09:03:43 PM »

I have some crab meat frozen in milk stored since last October and was wondering if it is still ok to eat. I sure don't want to get sick eating it. Any help would be appreciated. Thanks Mark
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Capt. Frank
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« Reply #1 on: May 15, 2017, 10:31:40 AM »

Not sure in milk.

Vacuum sealed after cooked in Fall will not go bad in the Spring in my experience.   But does lose flavor.  Not sure about multi year or uncooked.
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Seanile
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« Reply #2 on: May 15, 2017, 11:33:13 AM »

I've always sealed & frozen with milk, used it by the following spring. As Capt. Frank said, it will lose some flavor.
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iaconelli275
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« Reply #3 on: May 15, 2017, 01:14:01 PM »

Not sure in milk.

Vacuum sealed after cooked in Fall will not go bad in the Spring in my experience.   But does lose flavor.  Not sure about multi year or uncooked.
It's not vacuumed sealed but has been frozen since last Oct
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Seanile
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« Reply #4 on: May 15, 2017, 02:18:52 PM »

It's not vacuumed sealed but has been frozen since last Oct

Air in the package will take it's toll on the crabmeat.  A taste test will reveal it's value. Might be usable for veggie crab soup.
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« Reply #5 on: May 15, 2017, 02:36:17 PM »

Taste test or smell test?  Never froze crab meat like that. Do make crab soup and the meat is still good after 3 or 4 months in plastic containers.  Last year, wife made crab cakes, cook them, and then vacuum sealed them. But they only stayed in freezer for 3 weeks till we ate them.
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iaconelli275
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« Reply #6 on: May 15, 2017, 03:12:23 PM »

Thanks guys. Appreciate the advice
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« Reply #7 on: May 16, 2017, 10:00:48 AM »

Let us know how it turned out.
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LewCrab
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« Reply #8 on: May 16, 2017, 12:47:41 PM »

Interesting.  I have never heard of freezing crab meat in Milk.  Does the milk preserve more of the flavor than just vacuum sealing it?  So when you defrost it you drain the milk?  We get Crabs 2-3 times a month and usually the leftover picked meat goes right into a crab cake and are cooked up that week. 
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« Reply #9 on: May 16, 2017, 01:45:12 PM »

I learned of the "milk trick" years ago; it appears to keep the meat moist. I add just enough milk to moisten the meat, so there isn't enough left to drain off when defrosted.  Maybe someone here knows what's behind the addition of milk when freezing.
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« Reply #10 on: August 29, 2017, 05:25:21 PM »

Me and the wife pick crab meat and make cream of crab soup and freeze it every year. Stays good for a whole year and still taste great.
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« Reply #11 on: August 29, 2017, 05:29:38 PM »

Thanks guys. Appreciate the advice

Listen to me!   stop  Don't take any chances!   Shocked  I offer a free service that picks up "questionable" crab meat and disposes of it properly.  Admittedly, it usually goes into the garbage disposal known as crewstation's belly, but it's the least I can do for my fellow crabbers.   Wink
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Oh, de crab, he taste so fine.
Yuh catch 'um wid a neck an' a line.
Bile de water 'til 'e good 'n hot.
Den eat de crab strait from 'de pot.

Oh, de beer, he taste so chilly.
Drinks it 'til I gets too silly.
Washin' down 'de crab an' butter.
If I doesn't fall down, I'll 'ave anudder.

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