I have tried the vacuum packer and the meat gets really tough no matter what I do. I have thought about freezing the crab while it is still uncooked but have yet to try it yet. I have cleaned crab prior to cooking them, maybe they would freeze well while the meat is still raw?
I know it sounds like a joke, but FREEZE IN MILK. If you haven't tried it you'll be amazed. I've eaten year old Crab right out of the bag, when frozen in milk and it's :food:. Freeze Crab meat in milk. Thaw slowly and don't rinse the crab, just let it drain. IT'S GREAT!!
We use nonfat but I want to try 2% or whole on the next batch to see if there is a difference. Make sure you completely cover the crab. Thaw and then drain in a colander. Don't rinse! :food:
We use nonfat but I want to try 2% or whole on the next batch to see if there is a difference. Make sure you completely cover the crab. Thaw and then drain in a colander. Don't rinse! :food:
:yeahthat:
We learned of this method a couple of years ago and found that the more cream the better...although we have not tried anything more than whole milk. The crab meat doesn't seem to take on any milk/cream flavor but it doesn't get chewy like it does when using less cream. Makes me wonder what half and half would do. :grin:
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