Save your crab for later!

I've been making a lot of seafood gumbo with my surplus crab and cod. Due to it being a heavy fat/oil and water emulsion (4 sticks of butter and 2 cups flour for my roux) i think the freezing has been better than just an aqueous solution for preserving meat quality. Cooking the cleaned crab halves in gumbo then taking them out to freeze in containers haven't been a problem with meat quality after 2 months of freezing. I believe the oil prevents freezerburn to a small degree. But having the whole seafood gumbo solution in a plastic container with crab and all in the freezer makes storage for weekday meals a breeze. just thaw and microwave or stovetop reheat over rice with baguette. I would imagine in a whole frozen block of gumbo it would last excellently, although I've only tried over 2 months' time.

I think the comparison between breast vs leg meat in crab is similar to that in chicken. I think the white works better in pasta. The brown better in Cioppino or other dishes where it needs to hold form.

Thanks for the info on that!

Cool tip. I'll have to try it out. Already have butcher paper from bbqing as well. Last couple attempts vacuum packing whole halves left me with popped bags so I've just been vac-packing crab cakes.

Cool tip. I'll have to try it out. Already have butcher paper from bbqing as well. Last couple attempts vacuum packing whole halves left me with popped bags so I've just been vac-packing crab cakes.

It might be a waste of bags but after my first attempt leaked I just shoved the whole fail in a new bag and it sealed like a boss double bagged...

Cool tip. I'll have to try it out. Already have butcher paper from bbqing as well. Last couple attempts vacuum packing whole halves left me with popped bags so I've just been vac-packing crab cakes.

It might be a waste of bags but after my first attempt leaked I just shoved the whole fail in a new bag and it sealed like a boss double bagged...

I've done that too with fish where a bone popped the bag, and it works, but we are still eating crab we saved Jewli0n's way that I caught back when the season opened, and it's great. Ran out of butcher paper, and baking parchment works too, but I do two layers.

Cool tip. I'll have to try it out. Already have butcher paper from bbqing as well. Last couple attempts vacuum packing whole halves left me with popped bags so I've just been vac-packing crab cakes.

It might be a waste of bags but after my first attempt leaked I just shoved the whole fail in a new bag and it sealed like a boss double bagged...

I've done that too with fish where a bone popped the bag, and it works, but we are still eating crab we saved Jewli0n's way that I caught back when the season opened, and it's great. Ran out of butcher paper, and baking parchment works too, but I do two layers.

I'm lovin' this discovery due to timeline of harvesting crab...the texture is prolly 15-20% sacrificed but all the flavor remains...

Cool tip. I'll have to try it out. Already have butcher paper from bbqing as well. Last couple attempts vacuum packing whole halves left me with popped bags so I've just been vac-packing crab cakes.

It might be a waste of bags but after my first attempt leaked I just shoved the whole fail in a new bag and it sealed like a boss double bagged...

I've done that too with fish where a bone popped the bag, and it works, but we are still eating crab we saved Jewli0n's way that I caught back when the season opened, and it's great. Ran out of butcher paper, and baking parchment works too, but I do two layers.

Stoked to hear it's working out!

I haven't updated here but the brine-frozen crab was good too. It was surprisingly less "crabby" after freezing in the brine for a few months, which may be a good or bad thing depending on what you like. But overall, I'd note it as a success!

Cool tip. I'll have to try it out. Already have butcher paper from bbqing as well. Last couple attempts vacuum packing whole halves left me with popped bags so I've just been vac-packing crab cakes.

It might be a waste of bags but after my first attempt leaked I just shoved the whole fail in a new bag and it sealed like a boss double bagged...

I've done that too with fish where a bone popped the bag, and it works, but we are still eating crab we saved Jewli0n's way that I caught back when the season opened, and it's great. Ran out of butcher paper, and baking parchment works too, but I do two layers.

I'm lovin' this discovery due to timeline of harvesting crab...the texture is prolly 15-20% sacrificed but all the flavor remains...

Yeah, I've noticed texture is the first to go. Made some Bun Rieu with my last batch of frozen crab where the texture didn't matter so much.

Best way to re-heat crab?  I accidentally boiled one that I had already cooked and kept in my cooler.  Not a good texture...  Thought I was only gonna steam, but guess too much water.  I've had good results tossing my cooked crab on a bbq though.

Best way to re-heat crab?  I accidentally boiled one that I had already cooked and kept in my cooler.  Not a good texture...  Thought I was only gonna steam, but guess too much water.  I've had good results tossing my cooked crab on a bbq though.

I like to toss mine in a hot oven on a sheet pan with a little oil, garlic and whatever else I feel like. Something like scallions, ginger, soy sauce/cooking wine and finish with cilantro.

That sounds good, will give that a try!