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Started By
Message
Freezing crabmeat
Posted on 10/25/19 at 9:30 am
Posted on 10/25/19 at 9:30 am
I have 6 boiled crabs in my fridge. I am thinking about picking them and freezing the meat for a seafood gumbo. What is the best way to freeze it? I read you cover the meat in milk and freeze. Is this the best way? Thanks.
3
Posted on 10/25/19 at 9:46 am to Janky
If you have a vacuum sealer, that would be best in my opinion. I've never frozen picked crab meat but with other seafood like fish, shrimp etc. I'll add water to a quart freezer bag and then remove all the air, but you don't want to add water to good crab meat.
You could put it in a quart freezer bag and squeeze all the air out before you seal it if you don't have a vacuum sealer, but I wouldn't leave it in the freezer longer than a few months at most.
You could put it in a quart freezer bag and squeeze all the air out before you seal it if you don't have a vacuum sealer, but I wouldn't leave it in the freezer longer than a few months at most.
Posted on 10/25/19 at 9:51 am to Janky
I’d eat them. But, you could clean them down to gumbo style crabs then freeze them.
Don’t pick all the meat out if you want them for gumbo.
Don’t pick all the meat out if you want them for gumbo.
Posted on 10/25/19 at 9:52 am to gumbo2176
quote:
If you have a vacuum sealer, that would be best in my opinion.
I do. Just put the meat in the bag and seal, yes?
Posted on 10/25/19 at 9:57 am to Janky
quote:
I do. Just put the meat in the bag and seal, yes?
Ed Zachery.
Posted on 10/25/19 at 10:00 am to Gaston
What would be the benefit of going the cracked crab route? The shell adds flavor? Would the meat fall out of the shell?
Posted on 10/25/19 at 10:11 am to Janky
Seafood gumbos have always had half crabs in them. Usually you start with raw ones though.
If I’m picking crabs I’m sure as hell not making gumbo with it, I’d feature it in something. Crab cakes, stuffed mushrooms...IDK though, again I’d wait a day then just eat them cold.
If I’m picking crabs I’m sure as hell not making gumbo with it, I’d feature it in something. Crab cakes, stuffed mushrooms...IDK though, again I’d wait a day then just eat them cold.
Posted on 10/25/19 at 10:14 am to Janky
You will get flavor from the seafood boil in the already cooked crabs and some of the meat will fall out, but a lot of it will remain.
Have you not used "gumbo crabs" to make a seafood gumbo before. Those raw crabs cracked in two do add a lot of good taste to a gumbo base and is a much needed addition when I make my seafood gumbo. Most of the gumbo crabs you get are basically kites with little meat in them to begin with but they do add flavor and eye appeal when they are ladled into the bowl over a bed of rice.
Have you not used "gumbo crabs" to make a seafood gumbo before. Those raw crabs cracked in two do add a lot of good taste to a gumbo base and is a much needed addition when I make my seafood gumbo. Most of the gumbo crabs you get are basically kites with little meat in them to begin with but they do add flavor and eye appeal when they are ladled into the bowl over a bed of rice.
Posted on 10/25/19 at 10:17 am to Janky
You don't have to pick them to freeze. Cracked crabs freeze just fine. Just don't leave them in the freezer too long.
Posted on 10/25/19 at 10:17 am to Gaston
quote:
If I’m picking crabs I’m sure as hell not making gumbo with it, I
Agree. At over $20 a lb. for lump crabmeat, I'll opt to use that in a much better dish.
Besides, by the time you pick the meat out the shells and add it to the gumbo, it will fall apart and practically disappear no matter when you put the meat in the pot.
Posted on 10/25/19 at 10:30 am to gumbo2176
quote:
Have you not used "gumbo crabs" to make a seafood gumbo before.
I have never made a seafood gumbo before only chicken and sausage. That is why I am asking.
I guess I will just eat them cold. Thanks.
Posted on 10/25/19 at 10:40 am to Janky
Cheers, crabs are a delicacy this year. I’m hoping to drive way the hell out of the way this evening to buy some boiled from a gas station. Ugh.
Posted on 10/25/19 at 10:57 am to Gaston
Local produce store sells frozen lump crabmeat. It's cheaper than fresh by a good bit.
I've used it to make crab cakes and thought it was very good.
I've used it to make crab cakes and thought it was very good.
This post was edited on 10/25/19 at 10:59 am
Posted on 10/25/19 at 11:01 am to Janky
quote:
I have never made a seafood gumbo before only chicken and sausage. That is why I am asking.
Gotcha. If you decide to make one, use gumbo crabs, usually found in the frozen seafood section of most markets in S.E. La. or get them from a seafood retailer.
Stuff like shrimp, oysters, etc. that go in a good seafood gumbo are put in almost at the last minute since they don't need long to cook and the longer you cook them they drop off in quality.
Always use a good seafood stock added to your roux. I use a shrimp or crawfish stock and often a quart bag of oyster liquor(the liquid collected when shucking fresh oysters) to the roux for instant flavor.
A good seafood gumbo will run about $35-40 a gallon for the ingredients if the average Joe and a good bit less if a commercial fisherman with the right connections at the docks.
This post was edited on 10/25/19 at 11:13 am
Posted on 10/25/19 at 11:07 am to Janky
quote:
I have never made a seafood gumbo before only chicken and sausage.
Funny how this works. I never had a chicken and sausage gumbo until my senior year in high school. Only seafood.
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