The way that works best for us is to 'par freeze' the shucked crab on cookie sheets, then vacuum seal 'em. Just spread the meat out and freeze it until the meat just barely firms up, not totally frozen, you just don't want any juices running, it shouldn't take long. Then vacuum seal. Done deal. We've had crab meat from 2 years ago that tasted just fine. It's not at good as fresh, but it's pretty darn close. We use it for crab dip, pasta, crab cakes.... YUM!