Crab meat is a type of meat that is fairly easy to freeze for later consumption, but there are a few things to keep in mind before doing so. Some things to consider include whether or not it is cooked before freezing, potential of the meat to discolor or become tough after freezing, and whether or not it is frozen in the shell or out of it. There are several things you can do that will influence the end result.
Instructions
1. Cook the crabs. Crab meat should be cooked before freezing because freezing it uncooked can encourage discoloration of the meat. Fill a large pot with water and a pinch of salt. Bring the water to a rolling boil and add the live crabs to the boiling water. Cook for 25 to 30 minutes.
2. Drain the crabs and place them under cold running water for about five minutes to cool them off. Place them on a towel to dry.
3. Clean the crab (see Resources 1 for crab-cleaning instructions with pictures). Pull off the top shell of the crab and rinse out the inside of the crab with cold water. Pull out and discard the gills and stomach. Snap off the claws at the bottom joint, then flip the crab over and pull off the flap on the underside of the crap. Discard that flap and the mouth.
4. Break the crab's body in half and rinse it under cold water. The crab can either be frozen like this, in the shell, or you can remove the meat from the crab. To remove the meat, pull the legs off of the body and break them at the joints. Slide the leg meat out with your finger. Use a mallet to break open the claws and body and remove the meat from those sections. Rinse the meat well under cold water.
5. Wrap the crab meat tightly in plastic wrap. Place the wrapped crab in a freezer bag with a zip-top. Use a marker to label the bag with the date and type of crab. Suck the air out of the bag with a straw, then seal the bag. Wrap the sealed bag in aluminum foil and immediately store in the freezer.
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