Crabs — Nutrients, Health Benefits, And Shopping Tips

When choosing crabs, they should be alive and active if bought fresh. Their shells should be intact and not feel light, which can indicate a lack of meat inside. Observe the movement of the crabs; they should be lively, not lethargic.

Avoid crabs that have cracked shells or any foul odor. Fresh crabs should have a mild, briny scent, not an overpowering fishy smell.

Live crabs should be stored in a cool, moist environment, such as the refrigerator, and used within 24 hours. Keep them in a ventilated container to allow them to breathe. For longer storage, freezing cooked crabs is recommended.

Storing live crabs in water can cause them to suffocate and spoil. It is important to keep them cool and moist, but not submerged. Ensure they are handled with care to avoid damage and maintain freshness.

Crabs can last for 1-2 days in the refrigerator when stored in an airtight container. For longer storage, crabs can be frozen for up to 2-3 months. Proper packaging, such as vacuum-sealing, helps maintain their quality over longer storage periods.

Leftover crabs can be used in a variety of seafood dishes. Flake the meat and add it to salads with greens, avocado, and a citrus vinaigrette, or mix it into a pasta dish with a creamy sauce. Crab meat is also great in crab cakes, where it can be combined with breadcrumbs, eggs, and seasonings, then fried until golden.

Use crab meat in a seafood stew or chowder, where its sweet, delicate flavor enhances the dish. If you have a lot of crab meat, consider making a batch of crab dip with cream cheese, herbs, and lemon juice, perfect for serving with crackers or bread. Crab meat can also be used as a topping for pizzas or flatbreads, paired with ingredients like cream cheese, capers, and dill. For a quick and elegant appetizer, serve crab meat with a drizzle of lemon butter or toss it into a seafood risotto for a luxurious meal.