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You really should not freeze pasteurized crabmeat because it affects the texture of the crabmeat. Pasteurized crabmeat should be kept refrigerated at 32-38 degrees Fahrenheit and can best maintain it's shelf life by storing the crabmeat in the back of your refrigerator, where it is not exposed to room temperatures when opening the refrigerator.

If you have opened a can or cup of pasteurized crabmeat for a recipe and do not want any leftovers to go to waste store the crabmeat in a freezer Ziplock bag (ensuring the air has been sealed out. Because you are freezing the crabmeat the texture will be a little more watery when you thaw the product out.

Personally, if I choose to freeze crabmeat I will use it in a crab dip or soup, but I refrain from using it in crab cakes because my crab cakes tend to come out a little soggy.

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13y ago

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