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Hi folks,
I was wondering what your views are on keeping crabs until ready for cooking, say in 4 weeks time.
Do you put them in an ice slurry and then clean and cook and freeze?
or put them in a slurry as is, then freeze whole and clean and cook in a months time after thawing?
I keep crabs in the freezer after cleaning and cooking them. I usually remove the meat from the bodies and freeze it in plastic bags. Most times I eat the claw meat without freezing it - call me greedy. Sometimes I make crab meat sandwiches and freeze those (the best lunch this side of the moon)
To clean crabs I remove the shell, pull out the gills and wash away the crud (for the want of the scientific name).
Treated like this the crab meat keeps well in the freezer.
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