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Old 10-08-2005, 11:31 AM   #1
INSAYN
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Default Canning Crab meat...??

I love Dungeness Crab, but can only handle so much at a time, therefore I share the bounty the same day I catch 'em.

If I can find a good recipe/process for canning my extra, why then I can have crab whenever I want.

Anyone with some experience canning crab out here in the NW?

Thanks,

INSAYN™

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Old 10-08-2005, 03:21 PM   #2
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Default Re: Canning Crab meat...??

read your post to my "chief cook & bottle washer" & SHE slaps me with the PRESTO canner cookbook which has a recipe for crab.
she then said that for her the ONLY way to savor crab is FRESH!!!!!!!!!!
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Old 10-12-2005, 01:27 PM   #3
INSAYN
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Default Re: Canning Crab meat...??

I agree, fresh is by far the best.

I think I have a keeper recipe that will stretch my crab goodies a bit further. I whipped up a batch of crab puffs, and froze a bunch of them. Reheat in the oven till nice and brown. Good stuff.

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Old 10-12-2005, 10:16 PM   #4
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Default Re: Canning Crab meat...??

I also agree, fresh is best.

I remember my grandmother canning some, but the details have faded away. if I have any extra (rarely) it goes into the freezer. after freezing, it's crab cake fodder for me.
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Old 10-13-2005, 03:59 PM   #5
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Default Re: Canning Crab meat...??

My wife and I have found the next best thing to fresh. Take your fresh crab(1 cup) and freeze it in a ziplock covered in whole milk (reduced fat won't work). When frozen, we then take it out of the ziplock and vacuum pack it.

When you want to eat the crab put it into a drainer to allow the milk to drain off as it melts. Then use the crab exactly the way you would if it had been fresh.

We like to use it cold as crab cocktail, but either warm microwaved or in sandwich with some melted cheese....
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Old 10-14-2005, 09:01 AM   #6
INSAYN
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Default Re: Canning Crab meat...??

How far off does the flavor change, or does the milk keep it tasting pretty close to fresh?

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Old 10-14-2005, 03:15 PM   #7
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Default Re: Canning Crab meat...??

I've heard of freezing crab meat in saltwater- anyone have any info on this?
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Old 10-17-2005, 04:58 PM   #8
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Default Re: Canning Crab meat...??

Our experience is the flavor is extremely close to fresh and there is no flavor of milk in it when it is completely thawed and drained. We learned this from an old crabber in Winchester Bay. Needless to say, we are grateful.
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Old 10-31-2005, 06:09 AM   #9
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Default Re: Canning Crab meat...??

We can our excess catch each year. 1/2 pints, a 1/4 teaspoon salt and boiling water to fill. Follow your pressure canner instructions for time and pressure. The taste is great and no waste.
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