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Started By
Message
Boil & freeze blue crab tips
Posted on 12/30/23 at 6:46 am
Posted on 12/30/23 at 6:46 am
What's your method for boiling blue crabs? Same as crawfish but longer on the soak?
Also if I want to freeze and save meat is it best to boil then peal it all and freeze claws and lump meat? How long if you vacuum seal would you expect crab meat to hold in the freezer?
Also if I want to freeze and save meat is it best to boil then peal it all and freeze claws and lump meat? How long if you vacuum seal would you expect crab meat to hold in the freezer?
5
Posted on 12/30/23 at 7:17 am to JL
quote:
Same as crawfish but longer on the soak?
Boil 10 minutes and soak.
quote:
Also if I want to freeze and save meat is it best to boil then peal it all and freeze claws and lump meat? How long if you vacuum seal would you expect crab meat to hold in the freezer?
Yes and it should last 6 months vacuum sealed.
Posted on 12/30/23 at 7:34 am to JL
quote:
blue crab tips
Just the tip?
Posted on 12/30/23 at 7:54 am to JL
Pick the meat and freeze it in skim milk.
Posted on 12/30/23 at 8:30 am to JL
Ice the crabs for a few minutes before you drop them in a rolling boil. Helps keep the claws on.
I bring the crabs back to a gentle boil and go 5 minutes, cut the fire and soak 20-30 minutes. Batch last week were excellent on a 30 minute soak.
I bring the crabs back to a gentle boil and go 5 minutes, cut the fire and soak 20-30 minutes. Batch last week were excellent on a 30 minute soak.
Posted on 12/30/23 at 8:54 am to JL
Great strategy, being how damn expensive crab meat has become at the grocery stores, especially local Louisiana or Texas peeled crab.
I like to pick up about 3 to 4 dozen live. Boil with some shrimp and we eat till we're full. The next morning, I take the leftover crabs out the fridge and peel all the rest and vacuum seal the meat to take out another day when we're in the mood for gumbo, stew, or even a seafood pasta.
Beats the shite out of paying $25 to $40 per lb. Plus with them having been boiled, it gives a nice added flavor to the dish.
I like to pick up about 3 to 4 dozen live. Boil with some shrimp and we eat till we're full. The next morning, I take the leftover crabs out the fridge and peel all the rest and vacuum seal the meat to take out another day when we're in the mood for gumbo, stew, or even a seafood pasta.
Beats the shite out of paying $25 to $40 per lb. Plus with them having been boiled, it gives a nice added flavor to the dish.
This post was edited on 12/30/23 at 8:54 am
Posted on 12/31/23 at 7:28 am to Gaston
quote:
Pick the meat and freeze it in skim milk.
Not sure why I got downvotes…though I have never done it, I live on the coast and that’s how the old timers, who have the patience and time to pick a whole boil to put up in the freezer do it. I have had dishes made with the meat and it is perfect. The fat in the skim milk really helps the meat.
I think as long as the crab meat is submerged in the skim milk you will have great results.
Posted on 12/31/23 at 7:55 am to Gaston
quote:
The fat in the skim milk really helps the meat.
Sure about that? Skim milk is fat free.
If that didn't make it obvious it's an old wives tale, nothing will. If anything acts as a preservative it's the lactic acid. Or the liquid helps get all the air out of the bag.
This post was edited on 12/31/23 at 8:01 am
Posted on 12/31/23 at 8:17 am to KamaCausey_LSU
Is it fat free or effectively fat free?
ETA: we run traps and give the leftover crabs to my friends mom…she picks them all and freezes them this way. I have had crab cakes made from them many months later. For real.
ETA2:
ETA: we run traps and give the leftover crabs to my friends mom…she picks them all and freezes them this way. I have had crab cakes made from them many months later. For real.
ETA2:
quote:
There are 0.2 grams of fat in every cup of skim milk.
This post was edited on 12/31/23 at 8:21 am
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