Looking for opinions

[port fisher]

Being proactive and getting ready for winter! If I pull the shells and clean the crabs with nothing left but the body and vacuum seal how long will they last in the freezer if already steamed? Looking at October hopefully November before I have to do this but I have never done it before. I have picked crabs at the end of season and vacuum sealed and have had crab dip and crab cakes for Super Bowl.
Second question: Corn on the cob and freezing! I have heard of people taking fresh local corn on the cob and blanching it (Par Boil) and vacuum sealing and saving for winter. How is this done? I tried it last year and it was bad! Last year I Par boiled/steamed for 4 minutes then cooled and vacuum sealed and put in freezer. Pulled it out a couple months later and steamed for 10 minutes and it was bad. Does it work and if so I am open for opinions!

[Capt. Dale]

I Vac seal crab meat every year. I've eaten it up to a year to 14 months latter taste like i cooked it yesterday!
Corn, steam 3-4 minutes or mico wave 3-4 minutes, run under in cold water, let it stand a couple minutes till cool, not hot. vac seal will last up to 3 years (according to my wife).

[rock n crab]

Hard to vac seal the crab body even with the shell off without the shells poking holes in the vacuum bags.... I tried it on uncooked crab in hopes of thawing them and steaming in the winter.. ice bath, take off shell, clean lungs and gunk out and Vac seal.... some bags I had to double layer due to holes in bag....... I wasted a good bushel of crab doing it :( I'm now happy with picking the meat and sealing that away for the winter....

[POLECAT]

Has anyone tried placing live crabs in a tub filled with water and placing tub in freezer? Crabs would be frozen solid in ice and kept from air.

Later, thaw and steam as normal.


I shall try this technique this year. Maybe some of you can beat me to it.

I have not heard of this being done before, but I suspect it has.

Apologies offered for hijacking this thread.

[port fisher]

Polecat,
A local seafood dealer up my was deals with an outfit in Texas during the winter. They flashfreeze jumbo crabs individually and ship to him. They are not bad but not Maryland crabs.I don't see why your technique would not work. I may try this as well.

Dale and Rock,
Thanks for the advice.

[Fat Jimmy]

When the sook run is on, I freeze some of the smaller bodies that have already been steamed and cleaned of everything except for the meat. I just pop 'em into a gallon sized freezer bag and then add 6-8 to a pot of crab soup whilre it's simmering. Adds extra flavor and the meat isn't too bad either picked out as I eat the soup.

[POLECAT]

port fisher, when I was in AK I asked about Dungeness crabs that were frozen for resale. We see them in supermarkets everywhere. I was told that they were Flash Frozen.

I can't see why it wouldn't work on Ches. Bay crabs as well. But then, I don't know anything about flash freezing! And I don't know of anyplace local that offers the service.

Maybe some of the taxidermists that use the flash freeze method to preserve game specimens might be able to add to this thread.??

Jamie, we've done that many times. Bodies in one bag, claws in another. Some folks eat the shell rather than take time to pick the meat....... but I ain't tellin' who.:D

[jengel]

Port Fisher,

Make sure you a using a hard boil on your corn for 4 minutes, and it is best to immediately put into cold/ice water bath to quickly drop the temp. Let sit in the bath for about 5-7 minutes, then vac. seal. Capt. Dale pegged it on the 3 years. This can work with other veggies as well, we do it with fresh broccoli, asparagus, and cauliflower, a lot easier than breaking out the pressure cooker.

[port fisher]

Been away for some R&R for a few day's. Thanks to all that responded and I will give it another shot with the corn. It won't be around much longer and football is getting ready to start!:thumbup:

Thanks again!

Kenny