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crab meat

Old 09-04-2009, 04:41 AM
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Default crab meat

We have been catching so many crabs the last few weeks that we are getting tired of eating them right now. I know, that is sacreligous. Does anyone here freeze crab meat? Does it keep well? I am considering freezing it and using it for crab soup and/or dip over the holidays.
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Old 09-04-2009, 04:45 AM
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I personally have never frozen any but would think you should freeze it in a liquid of some sort...


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Old 09-04-2009, 05:52 AM
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yes...we freeze it (in tuperware with water just as jt suggested) and make crab soup later.

or you can make the crab soup now and freeze it for later.

either way...the crab will get a bit mushy, but not so it's bad...better to have slightly mushy crab soup in december than none at all.
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Old 09-04-2009, 05:58 AM
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You can also partially clean them alive and freeze them to be steamed later. Not as good as fresh but not bad either.

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Old 09-04-2009, 06:02 AM
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I freeze them all the time and use them to make sauce. Never a problem and always delicious.
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Old 09-04-2009, 06:50 AM
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I used to work at a processing plant where we vacuum sealed it for freezing. This method made the meat taste just like it was fresh 6-12 months later.
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Old 09-04-2009, 12:27 PM
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Thanks for all the recommendations. I think will freeze a few batches of crab soup and vacuum seal the rest for crab dip this winter.
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Old 09-04-2009, 03:11 PM
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I would like to buy some if you can dry ice it and ship to Iowa. I have not had blue crab in about 20 years.
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Old 09-04-2009, 03:14 PM
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We partially clean the catch of the day that won't be eaten anytime soon, pat dry, place in freezer bags, remove all air, and freeze....seems to hold up quite well for up to a year........
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Old 09-04-2009, 06:36 PM
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We pick the meat, vacuum seal, and freeze; after 6 months, it is fine. If you have ever used a "crab squisher", you can extract the meat, saute or steam it, then vacuum seal and freeze. Works great, and tastes fine.
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Old 09-04-2009, 08:40 PM
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Where yall from man? an what da hell is crab soup? down here in louisiana, we scald em, clean em, and make a stew. Pooyie, someone make da rice!
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Old 09-05-2009, 05:17 AM
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When I lived in Boutte LA I leased a bar and an old coonass who lived out in the Bayou brought me some pickled crabs. They were in a gallon jar just like pickled eggs and were delicous. When I asked him how he made them his reply was "very carefully." He never would give up the secret.
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Old 09-05-2009, 06:12 AM
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Fresh is best but frozen is next best. 9/10ths of our crab is frozen up in these parts. Sure wish I could just go out back, jump in the ocean and catch my own.

Last edited by Garett; 09-05-2009 at 08:51 AM.
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Old 09-05-2009, 06:22 AM
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Originally Posted by majorrob View Post
Where yall from man? an what da hell is crab soup? down here in louisiana, we scald em, clean em, and make a stew. Pooyie, someone make da rice!
We make stew too.

I just found this recipe that looks good....

This recipe is from Noni Stokes from Mobile, Alabama (LA they call it - Lower Alabama) It's a type of pickled crab meat and very much a delicacy. Noni says it's very pricey in most establishments in Lower Alabama! Thanks for sharing it, Noni.
1 medium onion chopped fine
3 oz. cider vinegar
1 lb. lump crab meat
4 oz. ice water
4 oz. vegetable (Wesson) Oil
salt and pepper

Spread half of the onion over bottom of a large bowl. Cover with separated crab lumps and then remaining onion. Salt and pepper to taste. Pour oil, vinegar, ice water over everything. Cover and marinate for two to twelve hours. Toss lightly before serving.
Additional note: Aside from the original recipe above, Noni likes to add about a half of a bell pepper, finely minced, to the onion.
She says that most restaurants serve this cold, in very small portions rather than shrimp cocktail. She prefers it in large quantities and on a bed of lettuce. Bon appetite!
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Old 09-05-2009, 06:23 AM
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Originally Posted by davidkuhlmann View Post
I would like to buy some if you can dry ice it and ship to Iowa. I have not had blue crab in about 20 years.
Sorry Dave, but I am not good at shipping stuff or I would send it for free. I am sure you can get mail order though.
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Old 09-05-2009, 06:32 AM
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Originally Posted by KJS View Post
Sorry Dave, but I am not good at shipping stuff or I would send it for free. I am sure you can get mail order though.
Thanks I will check with Deanies seafood in Bucktown.
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Old 09-05-2009, 06:42 AM
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I tried the ziploc filled with water and freeze for the first time recently for 4 days, I didn't like it, the back-fin meat was mush... I wouldn't be surprised if the vacume works as well as posted.
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Old 09-05-2009, 07:04 AM
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Does anyone have any recommendations for vacuum packing machines? It has been on my list of things to get for a few years now. I might as well get one now. Is there anything particular to look for or any brands that are better than other ones?
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Old 09-05-2009, 08:53 AM
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Kent if I recall correctly there has been some extensive posts/ threads of this very topic in the past.......maybe brand quality hasn't changed much since then. ?
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Old 09-05-2009, 11:15 AM
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Originally Posted by KJS View Post
Does anyone have any recommendations for vacuum packing machines? It has been on my list of things to get for a few years now. I might as well get one now. Is there anything particular to look for or any brands that are better than other ones?
You get what you pay for dealing with vac sealers. Instead of using water use a little milk when freezing.
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