Crabmeat

Fresh crabmeat spoils quickly and should be kept on ice or in the coldest part of your fridge. Once opened, canned crabmeat lasts 3–5 days refrigerated. Frozen crabmeat should be thawed in the fridge before use.

Pick through canned or packaged crabmeat carefully to remove any small shell fragments.

Lump crabmeat is best for dishes where presentation matters (crab cakes, salads); claw meat is more economical and works well in soups, dips, and pasta.

Don't overcook or overmix crabmeat—gentle handling preserves the tender texture.

Fresh crabmeat has the sweetest, most delicate flavor; frozen is a convenient, affordable alternative.

Using crabmeat that's past its expiration date—shellfish spoils quickly and poses food safety risks.

Overseasoning delicate crabmeat; a light touch with salt, pepper, and lemon is often best.

Mixing or heating crabmeat too aggressively, which breaks apart the meat and makes it mushy.