For several years we froze our crab in vacuumn bags after cooking and draining them. It worked ok, but not like fresh caught after several months?
We posted last fall, asking for better methods for freezing the crab we can't eat presently? Well............someone suggested freezing them in milk and tonight we finally worked our way to that batch of frozen crab. YUM!
Whoever gave us that idea, we thank you. I was skeptical, but thought, "hey, why not?". Folks, it works! The meat was snow white, tasted fresh, held together nicely and not mushy as in the past.
Also, we "date "our catches and decided we won't crab until late fall hereafter. Better quality, fuller shells, and bigger!:twocents:
I too froze some after seeing the post to freeze it in milk. Glad yours turned out good. Mine has been froze for appx. 8 weeks. I'm trying to hold out for 6 months or so before I thaw it.
Thanks for asking the question.
We cook, remove the backs, wash out well, and drain the entire crab body well upside down in the sink . When reasonably drained of surplus water, we usually place 2 or 3 per bag and pour whatever kind of milk we have in the fridge into the bag (2 gal freezer bags)and fill about half way, squeeze out surplus air and seal. Date with a marker to rotate your stock well.We shake the milk all over them and lay flat in the freezer. Worked great for us.:yay:
Caution, don't use a vacuum packer if you fill the bags with liquid. Vacuumn pack only if well drained.
Storing covered with water made them mushy when we did it? Several complaints from family members...................:redface:
I would never ship without dry ice to keep them frozen or very cold, IMHO.
if you would like to ship crab in a frozen state then I would ship it with dry ice....... you can buy it at AirGas for very cheap...... then put it in a suitable container and ship it. of course it would have to be shipped next day air but it would bet there perfectly frozen.
I am excited to try freezing our extra crab in milk. We have had pretty good luck frreezing crab but it is never as good as fresh. My wife makes a great crab chowder with the frozen crab. I will ask her for the recipe and post it.
Glad everyone has had good luck with my tip! I got it from someone that lives in Chinook.
Even after six months in the freezer I still have "lump" meat when it is thawed. I always use fat-free milk (it's what I drink) and make sure the meat is completely covered. I do want to try whole and see if it makes any taste difference.
I would think this would work well for shipping since the idea is to thaw completely in the milk and then drain.
Yes, cook, crack and then freeze just the meat.
We either have crab cocktails or crab and shrimp with pesto over pasta.
I always wrap mine in plastic wrap and pre-freeze before vacum sealing. They taste great every time that we have had it this winter. I shucked the crab and froze meat only.
We've froze crabmeat in cheap plastic containers and milk. It tastes very fresh this way. Just fill the container with crab, then slowly pour in the milk until it is as full as you can get it. Tap the tub on the table to get most of the bubbles out and put the top on, and put it in the freezer.:twocents:
:laugh: :yeahthat: ---except when they come to dinner!
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