All About Crab
Your complete guide to crab - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Crab Last?
Storage times and freshness tips for crab in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Live Crab (Refrigerated/Cool)1-2 days
Signs of Spoilage
No movement, strong ammonia or foul smell, discolored gills (dark or slimy), soft spots on the shell, cloudy eyes.
How to Check
Gently poke a leg to check for movement. Smell for a fresh, briny scent; avoid any strong, unpleasant odors. Visually inspect for clear eyes and a clean, hard shell.
Storage Tips
Store in an open container (e.g., a cooler with a lid ajar) with a damp cloth or newspaper over them. Do not store in standing water or an airtight container, as they need to breathe. Keep in the coldest part of the refrigerator or on ice.
Canned Crab (Unopened Pantry)2-5 years (refer to 'Best By' date)
Signs of Spoilage
Bulging or leaking can, significant dents (especially along seams), rust, cloudy liquid, or foul odor upon opening.
How to Check
Visual inspection of the can: Ensure the can is intact, not bulging, leaking, or severely dented. A 'pop' sound when opening is normal; a 'whoosh' of air or gushing liquid is a bad sign. Upon opening, smell for freshness; it should not have a strong, unpleasant odor.
Storage Tips
Store in a cool, dry place away from direct sunlight and extreme temperatures. Always check the 'Best By' or 'Use By' date.
Canned Crab (Opened Fridge)2-3 days
Signs of Spoilage
Sour, ammonia-like, or strong fishy odor; slimy texture; grayish, yellowish, or greenish discoloration; visible mold.
How to Check
Smell: Should be mild and slightly briny. Any strong, unpleasant odor is a sign of spoilage. Visual: The meat should retain its natural color. Discoloration or mold is a clear indicator. Touch: Should feel moist and firm, not slimy.
Storage Tips
Transfer any unused canned crab to a clean, airtight, non-metallic container (e.g., glass or plastic) to prevent metallic flavors and store in the refrigerator. Do not store in the opened can.
Frozen Crab (Raw or Cooked)3-6 months (for best quality), up to 12 months (for safety)
Signs of Spoilage
Excessive freezer burn (dry, discolored, leathery spots) before thawing. After thawing: strong off-odors (ammonia, sour), mushy or overly soft texture, dull or discolored appearance.
How to Check
Visual (frozen): Check for signs of freezer burn. Smell (after thawing): Should smell fresh and briny. Any strong, unpleasant odors mean it's spoiled. Texture (after thawing): Should be firm and moist. Mushiness indicates quality degradation.
Storage Tips
Wrap tightly in freezer-safe plastic wrap, then foil, or place in a freezer bag, removing as much air as possible to prevent freezer burn. Thaw slowly in the refrigerator overnight for best results. Do not refreeze thawed crab.
Raw or Cooked Whole/Pieces Crab (Fridge)1-2 days
Signs of Spoilage
Strong fishy or ammonia odor, slimy texture on the shell or meat, dull or discolored shell/meat, dry or shriveled appearance of the meat, mold.
How to Check
Smell: It should have a mild, sweet, or briny sea smell. Any pungent, sour, or 'off' smell indicates spoilage. Visual: The shell should be shiny and the meat (if visible) should look moist and firm. Discoloration (grayish, yellowish) is a bad sign. Touch: The shell and meat should feel firm, not slimy or sticky.
Storage Tips
Store immediately in the coldest part of your refrigerator, preferably in an airtight container or tightly wrapped to prevent odors from spreading and to maintain moisture. Place on a plate or in a container to catch any drips.
Cooked Picked Crab Meat (Fridge)1-2 days
Signs of Spoilage
Sour, ammonia-like, or strong fishy odor; slimy or sticky texture; grayish, yellowish, or greenish discoloration; visible mold.
How to Check
Smell: Should be sweet and mild. Any sourness or strong 'off' smell means it's bad. Visual: Should be pearly white with possible pinkish or reddish tints. Discoloration is a key indicator. Touch: The meat should feel moist and firm, not sticky or slimy.
Storage Tips
Transfer to a clean, airtight container and store in the coldest part of the refrigerator. Ensure it's not exposed to air, which can dry it out and accelerate spoilage.