Cooked Crabmeat

Store in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze in an airtight container or heavy-duty freezer bag, using within 3 months for best quality. Thaw overnight in the refrigerator before use.

When buying pre-cooked crabmeat, look for moist, plump pieces, not dry or mushy ones.

Gently pick through the meat to remove any stray shell fragments before using.

Avoid overcooking crabmeat, as it can become tough and rubbery. Add it towards the end of your cooking time.

Fresh lemon juice, a little mayonnaise, and fresh herbs like parsley or chives are classic flavor pairings.

Lemon

Mayonnaise

Celery

Onion

Parsley

Dill

Butter

Garlic

White wine

Cream

Over-mixing crabmeat, especially in dishes like crab cakes, can break down the delicate flesh and lead to a mushy texture.

Using frozen crabmeat without properly thawing it first can result in uneven cooking and affect the texture.