always put a least 6-8 pounds in the freezer for the winter...aint nothing like a crab cake in january....i use a vacum sealer and never had a problem...if you dont have one just put the meat in a freezer bag inside another freezer bag..shouldnt have a problem:thumbup:
We don't have a vacuum sealer, bu achieve remarkably good results by putting the crabmeat in freezer bags then add milk to cover the crab. We used to soak fish in milk to get rid of the "fishy taste" and it does the same for crab meat. Without vacuum seal or some other method of keeping air off the crab meat, it tastes very fishy/acidic. We keep crab meat frozen all winter like this. It is important also to use FREEZER bags, not just garden variety ziplocks. To thaw it, place the crab meat in a strainer over the sink. when thawed, rinse gently.
The only way to freeze crabmeat is with nitrogen.It rapid freezes at -50f.This freezes the meat so fast that the molecules don't have a chance to rupture & release water.You'll notice that frozen,already made Crab Cakes are sold in grocery stores.Crab Cakes taste better if already prepared before freezing instead of freezing the meat and then thawing to make crab cakes.Try it both ways.Meat, Crab Cakes or Imperial & decide for yourself.
I actually freeze bodies (crab bodies that is ;-))
I take off the legs, pull off the shell, take off the gills and the chunkier gut parts (hows that for a technical term?) and freeze them that way for making soup--I like to cook the bodies in there with a lot of the yummy slimy stuff still on the bodies--after a couple of hours, I pull them out and pick out whatever meat didn't fall out---