Tragedy Strikes

[fisheyed]

This morning I pulled out a packet of crab meat that was frozen this summer and I came home use for crab cakes. It was watery in the bottom and the rest lost all good texture, it apears dry and flaky. Is there any reprieve? can this be salvaged in soup or otherwise or am I doomed to throw away the 4POUNDS I have left!? ( it was frozen in a freezer bag)

Anyone have tips on a cheap vac sealer and does the vac sealer have this problem?

[POLECAT]

All may not be lost................

I would urge you to make a sample pot of MD style crab soup witht the subject crab meat and taste for yourself if it is worthy enough to use the remaining 3#+ likewise. I think it will be.

First, give the meat the SNIFF test and if it seems too different than what you are used to, then rinse the meat with cold water to remove any liquid presently on the meat and proceed with your favorite recipe.

Recently we discovered two pounds of vacuum bagged crab meat with a bagged date of July 2003 that we did this to. It turned out suitable for this Billy Goat.

Good Luck!

P.S. If you decide not to eat it, consider using it for chum.

[Burchbeer]

It will be fine for use in hot crab dip at the neighbors house. I have done this and frankly, most folks dont know the difference between honest fresh crabmeat, properly frozen crabmeat (Tilia), crabmeat handled and treated with TLC, etc. Never crush/mash it. Treat it with respect and care.
Your frozen mishap, isnt a total loss. I have experienced your pain. It aint pretty, but thats how we learn not to FU delicate crabmeat.

Good topic for wintertime board discussion! Invest in a vaccum pack Tilia machine. You'll be glad you did. How did you freeze this crabmeat? Ziplock?

Take it away Jerry......................

[Fat Jimmy]

I agree with Jerry- i'd at least give it a try. Frozen crab meat (even when vacuum packed) does tend to be a little watery when thawed and the texture seems a little different at first as well. However, in my opinion after it's cooked it's hard to tell the difference from fresh. After it's thawed I dump it into a colander to drain for a little while. But, i'd for sure get a vacuum sealer (I use mine for everything- I just used it tonight for a bunch of oysters) and freeze in 1 pound packages or whatever you are going to use.

I also think you'll have better success with crab cakes if you go ahead and make them up and then freeze. I wrap mine individually in saran wrap, freeze them and then vacuum pack however many you want together. Off topic a little, but back to those oysters. If you like 'em fried half as much as I do- try this: go ahead and bread them however you normally would, put them on wax paper on a cookie sheet and freeze. Then vacuum pack however many you want in a pack and when you want some- put 'em right into the oil still frozen. Again- I promise you- you'll be hard pressed to tell them from fresh. So- this winter it's fresh oysters all ways, various crab dishes from frozen crab,and softshells (that once again are excellent frozen and vac. packed). This coming summer I figure it's gonna be fresh crab and oyster sandwiches!! ;)

[POLECAT]

Jamie,
You're making me powerful hungry for some of those oysters Rod (our beloved Butthead) convinced me to vac seal several weeks ago.

Next time I'll be sure to use your method of breading them before freezing. Thanks for the suggestion.

Happy Holidays!

[SUMMERTOP]

Sams Club has the food saver vac, with a good amount of bags for about $70.00. I bought mine about 3 years ago and it works great. The refill bags are also the cheapest there. Good luck!;)

[mchar]

Let your crabmeat soak in milk for 24 hours. Squeeze it dry, tastes great.
I got this tipoff this board!
Mark

[done workin]

Adter many recomendations on this board (Do a search) for Food Savers I got one this past summer and al of the crab meat has definitely come out better than without it.

Make sure that when you seal the meat that you put a paper towel at the top to avoid liquid seeping into the area the bag seals. This way you get a perfect seal.

Also second the idea about draining the meat in a collander to let the excess water escape. Although doing this lets alot of the steamed flavor out of the meat. If your making crabcakes let them cook in theoven a little longer to get the excess out, or add less liquid to the crabcake recipe to begin with.

If using it in dips or soup it won't make a difference and only adds to it.

Chris