How long can you store blue crab meat in the fridge?

Blue crabs serve as a delicacy up and down the east coast, and thanks to modern day refrigeration shipping, now, throughout the nation. During the early days of the picking parties, enthusiasts attempted to eat every last morsel since it became quite obvious blue crab meat doesn’t last long in or outside refrigeration. An understanding that the meat should store at a temperature close to freezing, but not to that temperature, gave the home cooks more options for reusing leftovers for recipes. Picking a jumbo crab yields about 2.5 oz. of meat, so a large {6”-6.5”} or x-large {6.5”-7} fulfill almost a serving size for a recipe. Most dishes call for 3-4 ounces of meat for a serving. Therefore, 2 meaty blue crabs will supply enough jumbo, lump, and claw meat for crab cakes, crab imperial, or even crab dip. The skill rests on knowing where to find the three types of meat.

If you decide to buy pasteurized meat, the treatment and sealed container will last up to 6 months in the fridge. Freshly picked crab meat and crabs will last 3-5 days. The meat in the crabs last longer since it’s still protected in the crab cavities. Fresh meat, specifically, should receive the utmost gentle care. Fill a vegetable or fruit bottom bin in the refrigerator with ice and store the pound container in that tub, buried in the ice. Crabs will store safely in a sealed plastic bag and upside down, belly up to keep the tenderness of the meat. Show your skills. Jumbo meat picks from the back swimming legs; lump from the two crab halves; and claw from the two front pincers. Choose a crab size that will make your preparations easy. A smaller crab will require a larger quantity to reach a serving size. Remember, blue crabs are a delicacy, so choose the best recipe, store the meat for ultimate freshness, and always bring your appetite!

Try the Sweeter Lobster Meat!

Colder North Atlantic waters help hard-shell lobster grow meat densely packed in the shells and protected from an overabundance of salt seeping through the shells. What is the result? Sweeter meat. Claw and knuckle meat has a more tender consistency from the tail and claw, specifically, boasts the sweetest portion. Options abound with this taste. Lobster Rolls with creamy mayonnaise and a binder like celery, Lobster Wellington, surrounded by fresh spinach, umami mushrooms, and a golden-brown pastry; and finally, Lobster Mac-n-Cheese with Gruyere and Cheddar Cheese lead the list of favorites. Your dinner guests or hungry family will savor every bite of this celebrated seafood selection.

Preparing frozen lobster claw and knuckle meat requires easy effort. Simply place the vac-sealed package in a bowl filled with cold water overnight. Make sure the entire package is submerged. If necessary, place a grate on top of the meat package to ensure it’s completely covered by water. When cooking, the process brings a smile to the chef. Yes, an easy recipe before adding the meat to a distinct dish brings complete success. Fill a pot with 2-3 inches of heavily salted water. Sea salt gives the best results in bringing out the buttery lobster flavor. Then, add unsalted butter to ensure an extra “freshness” in flavor. Bring the water to a boil and then add the meat for 4-6 minutes. Once finished, add the cooked meat to your favorite cuisine. Eat with assurance, lobster claw and knuckle meat boast 129 calories, (.2) grams of saturated fat, 0 grams carb and fiber, and 27 grams of protein. Also, Choline, B-12 Vitamin, Selenium, Zinc, and Omega-3s give lobster accolades for health. These body-building qualities and lobster’s lean protein make it a popular dish for the body-fit minded. Bon Appetit!