Preserving Crabs

Suppose you got more crabs than you can eat in a few sittings, how can you preserve the meat? Can I just toss them in the freezer after cooking and cleaning them? Or would the meat taste like mush after being frozen?

I have the same problem after hitting Bodega last weekend.  After cooking and cleaning, I usually vacuum seal the meat and freeze it.  I've found the most important thing is the defrost - if you do it slowly in the refrigerator over a couple of days it comes out great but if you do it too fast (take it out and toss it on the counter for a few hours) the consistency is horrible.

similar thread

http://www.norcalkayakanglers.com/index.php/topic,34392.0.html

      I worked up in Dutch Harbor AK  processing crab for a year ...  long long time ago .    Whether it was King , or Snow crabs , the process was the same.      Clean, Cook and then flash freeze.       We'd cut a crab in half,  knock off the gills, etc then run the halves into the cooker.   Out of the cooker into a cooling water rinse ( we just used cold seawater)  Then into a really cold brine mix that froze the meat quickly.    It was packaged into boxes and shipped off. ( frozen whole in the shell )
    Almost the same for the whole meat, except it was packed into one pound boxes.
  I gotta say, It tastes like crap to me.      If you can't eat it fresh,   then take out some fish fillets.