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Dungeness crab, canned vs frozen in milk?
syoungs:
Fixing to make my annual trip to the columbia bar for crabbing.
There will be 6-9 of us crabbing over a 4 day period, and we always end up with a ton of crab. Usually I freeze whole, and try to use it up in a timely manner, but this year I want to try something different to extend the shelf life a bit.
I considered canning a bunch of the meat in pint jars, or possibly freezing the crab meat in whole milk, then vacuum sealing. The freezing method sure seams like it would be easy compared to canning.
Is there a huge quality difference between the 2 preservation methods? I have freezer space, and would likely use everything in a 6 month window. Being shelf stable isnt as important to me.
For those of you that have tried both methods, what would you do?
Stein:
Canned for sure. I've tried freezing them whole, shucked, vac packed, in milk and probably several I forgot about and all the frozen stuff turned out horrible. Canned is ok, great for dip, stew or for people that don't know what it tastes like fresh. :chuckle:
fishngamereaper:
Haven't had much luck with anything that's any good beyond 2-3 months.
Canned crab for me was just weird.
Now we just make a ton of crab patties and vac seal them for easy grab and heat meals.
bigdub257:
--- Quote from: fishngamereaper on October 09, 2023, 02:43:17 PM ---Haven't had much luck with anything that's any good beyond 2-3 months.
Canned crab for me was just weird.
Now we just make a ton of crab patties and vac seal them for easy grab and heat meals.
--- End quote ---
:yeah: I've found this to be the best method also. Patially freeze before vac packing. Do a lot of this with salmon as well.
syoungs:
--- Quote from: fishngamereaper on October 09, 2023, 02:43:17 PM ---Haven't had much luck with anything that's any good beyond 2-3 months.
Canned crab for me was just weird.
Now we just make a ton of crab patties and vac seal them for easy grab and heat meals.
--- End quote ---
care to share a recipe thats good?
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