Canned Crabmeat

Once opened, store any unused crabmeat in an airtight container in the refrigerator.

Rinse canned crab meat under cold water before using to remove excess salt or canning liquid.

Gently flake the crab meat with a fork, being careful to remove any stray shell fragments.

Add canned crab meat towards the end of cooking to prevent it from becoming tough or dry.

Mayonnaise

Lemon juice

Old Bay seasoning

Cream cheese

Celery

Bread

Pasta

Overcooking canned crab meat, which can make it rubbery.

Not rinsing the crab meat, which can impart a metallic or overly salty taste.

Using lower-quality canned crab meat that has a mushy texture or less distinct flavor.