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Question for the Crabbers

Stan Putz

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If I were to catch a bushel or so in one day (way too much for us to eat in a few days), what would be the BEST way to freeze those we aren't eating immediately for future meals? What I seem to see is either 1) quick kill, clean them, and freeze them raw or 2).quick boil, shock in ice water, clean & freeze. I'm trying to figure out what would be the better of these 2 options for either eating steamed or cooking in spaghetti sauce later. I can't see them being in the freezer for more than a month or so after I freeze them.

I know the option is there to invite the whole neighborhood over and just eat them all at once or to cook all of them, pick the meat, and freeze the picked meat (works well for crabcakes), but I'm looking to try something else.


Catch & release is for guys who don't know how to cook. :cook:

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Just now, Lunatic said:

Most crabs coming from west coast come cooked and then frozen. It works well in my opinion. Therefore, is I had your problem, I would clean them first, cook them and then freeze it.

Yes, I've had frozen Dungeness crabs before, and they've been very good. The shells seem to be a lot more brittle than blue crabs, and are easy to pick (unlike blue crabs). I've seen both methods that I described above for blue crabs, I'm just curious if one method is better than the other (or if there is another way that I haven't seen/thought of).

Catch & release is for guys who don't know how to cook. :cook:

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46 minutes ago, rocky said:

I clean, cook, eat, pick and freeze. I give crabs to my neighbor and he cleans and freezes and they are fine.

Yup,fill up the sink with hot water,dump em in live,that'll make able to handle,rip off there backs,pull out guts and freeze in zip locks or for longer storage vacuum pack em.:up:

“In a civilized and cultivated country, wild animals only continue to exist at all when preserved by sportsmen.” -Theodore Roosevelt

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best way is clean first and freeze.. put them in the freezer or in ice water to slow them down so you can handle if you prefer or just rip the back off. if you don't want to wait an ice pick or butter knife to the point of the flap and you can do what ever you want with them this is a good method if cooking with the shell on lay them on the back and coat the bellies with seasoning this allows the flavors to go through the meat ..

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