Hunting Washington Forum

Other Activities => Fishing => Topic started by: stevemiller on April 22, 2015, 08:46:59 PM

Title: crabbing
Post by: stevemiller on April 22, 2015, 08:46:59 PM: Kind of new to crabbing (kind of) I started crabbing last year,How do you keep your crab?I froze mine cooked and shelled anyone have a different way of doing this? :dunno:
Title: Re: crabbing
Post by: SemperFidelis97 on April 22, 2015, 08:49:37 PM: I usually vaccum pack them still in the shell, gutted, and cleaned of course. They have always been fine, never as good as fresh, but what is after sitting in the freezer for a few months.
Title: Re: crabbing
Post by: stevemiller on April 22, 2015, 08:52:33 PM: Dang that was the fastest reply I have ever seen on this forum lol. thanks. :tup:
Title: Re: crabbing
Post by: stevemiller on April 22, 2015, 08:53:15 PM: So I dont need to cook first?
Title: Re: crabbing
Post by: 2labs on April 22, 2015, 09:00:34 PM: Cooked alive in saltwater. Stuff you face, freeze the rest.
Title: Re: crabbing
Post by: SemperFidelis97 on April 22, 2015, 09:13:47 PM: Quote from: 2labs on April 22, 2015, 09:00:34 PM
Cooked alive in saltwater. Stuff you face, freeze the rest.

:yeah: :tup:
Title: Re: crabbing
Post by: RB on April 22, 2015, 09:27:36 PM: Have done it two ways both of which they are shelled first. One get all the meat out put in Tupperware type freezer container fill with water and freeze. Two get all the meat out place on saran wrap fold into it self then another layer of saran wrap, vacuum seal, and freeze.

Either way has worked fine for me does not taste as good five months later but mixed in dip or as a melt not too bad!
Title: Re: crabbing
Post by: sockeye66 on April 23, 2015, 02:04:55 PM: freeze it in WHOLE milk. has to be whole milk. froze some for 6 months and just like fresh.use the crab milk in seafood chowder. :drool:
Title: Re: crabbing
Post by: NRA4LIFE on April 23, 2015, 02:19:20 PM: I've tried everything already listed. I now just get all the meat out of the shells, vacuum seal and freeze. I have a commercial chamber sealer so it locks the meat in there tight. It takes up the least room and is a little easier. Freezing in milk and then vacuum sealing is good too and I still do so when I got a lot of room in the freezer. Great for making chowders. I cook mine in sea water so the meat is plenty salty so I never add any salt if freezing in milk.
Title: Re: crabbing
Post by: Alchase on April 23, 2015, 04:40:15 PM: Quote from: 2labs on April 22, 2015, 09:00:34 PM
Cooked alive in saltwater. Stuff you face, ~~freeze~~ put in gallon ziplock baggies in the fridge for the rest.

Made more better :rolleyes:

Crab never last long enough in my house to worry about freezing. :hello:
Title: Re: crabbing
Post by: stevemiller on April 24, 2015, 03:45:42 PM: Quote from: Alchase on April 23, 2015, 04:40:15 PM
Quote from: 2labs on April 22, 2015, 09:00:34 PM
Cooked alive in saltwater. Stuff you face, ~~freeze~~ put in gallon ziplock baggies in the fridge for the rest.

Made more better :rolleyes:

Crab never last long enough in my house to worry about freezing. :hello:
I can see this lol.I think it would be the same at my house but i dont allow that to happen,I go crabbing so that I can fill the freezer with all the meats I want throughout the year,Deer,Elk,Bear,Salmon,Steel head,Trout,Bass,Crab.That way I can have a crab feast one day and dips on another.Chowder on that day and a free for all on another.It dont make sense to catch and eat all the time. :twocents: