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dungeness crab

chefeileen01's picture

I have access to fresh dungeness crab between 2-1/2 to 3 lbs and I would like to know how to freeze and if so what to do with them after. I have only cooked fresh so frozen would be a different experience, also the freezing technique would be appreciated.


Thankyou so much


 


eileen

chef eileen

Heather's picture

(post #30935, reply #1 of 5)

I don't know how many you are getting, but my advice would be not to freeze them. There is no way to do it so that it tastes anywhere near what it should. When we get lots of Dungeness crab we invite all our friends over and make pigs of ourselves and then I make crab cakes the next day and we get piggy again.
There are some thing that just shouldn't be frozen, IMHO.

PatricKinOnt's picture

(post #30935, reply #2 of 5)

I'm pretty sure they have to be cooked before you freeze them as I never see frozen raw crab at the fish mongers.


Check out: http://www.agen.ufl.edu/~foodsaf/he464.html




A fanatic is one who can't change his mind and won't change the subject.
Sir Winston Churchill
 
A fanatic is one who can't change his mind and won't change the subject.
by Sir Winston Churchill
And I'm a fanatic about Wine, Food, Scotch, and Coffee.....:-/
chefeileen01's picture

(post #30935, reply #3 of 5)

Thanks for all the input! I really don't want to freeze them but I'm getting about 30 this weekend and planned to have them for a family get together on Fathers Day, June 18 and have no way to keep them alive til then. I have had cooked, frozen Dungeness crabs from the Queen Charlottes and they were very good. Of course they were flash frozen. --tis a puzzlement!--

eileen

chef eileen

Glenys's picture

(post #30935, reply #4 of 5)

As a prairie to ocean transplant I had much to learn about our local waters. Crabbers would prefer a crab caught, cleaned and cooked right out the water, frozen for later use than a live crab that's been out of the water and in a tank for who knows how long. Get them, clean them and cook. Freeze whole, thaw for use. I kill them before ripping them apart raw but if you're squeamish, refrigerate until comotose, cook and clean after. Just don't overcook them so they can be grilled or steamed again, providing you'd like warm crab meat.

chefeileen01's picture

(post #30935, reply #5 of 5)

Thanks Glenys,


I will probably cook, freeze and serve cold,(room temp) Just can't pass the gift of 30 dungeness crab. It would be great to serve them fresh as some of the family will be coming from Alberta and don't have access to FRESH LIVE crab but hope this will be the next best thing.


eileen

chef eileen