All About Crab meat
Your complete guide to crab meat - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Crab meat Last?
Storage times and freshness tips for crab meat 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.
Frozen Crab Meat (Unopened/Commercially Packaged) - Freezer6-12 months for best quality; safe indefinitely if kept at 0°F (-18°C)
Signs of Spoilage
Severe freezer burn (large dry, discolored patches); strong unpleasant odor after thawing; significantly mushy or fibrous texture after thawing.
How to Check
Visual Inspection (Frozen): Look for excessive ice crystals or signs of freezer burn. Smell/Visual/Touch (Thawed): Once thawed, apply the same detection tips as for fresh cooked crab meat. A slight change in texture after freezing is normal, but mushiness or sliminess is not.
Storage Tips
Freeze as soon as possible after purchase. Thaw slowly in the refrigerator for best quality, never at room temperature. Do not refreeze thawed crab meat.
Fresh Raw Crab Meat - Fridge1-2 days
Signs of Spoilage
Strong, pungent, sour, or ammonia-like odor; slimy or sticky texture; dull, grayish, or greenish discoloration; visible mold.
How to Check
Smell Test: A fresh, mild sea-like smell is good. Any strong, fishy, sour, or ammonia smell indicates spoilage. Visual Inspection: Look for a bright, clean appearance. Dullness, discoloration, or fuzzy spots are red flags. Touch Test: Fresh crab meat should feel firm and moist, not slimy or sticky.
Storage Tips
Store in a shallow dish, covered loosely with plastic wrap or a damp paper towel, on the lowest shelf of the refrigerator to prevent drips and cross-contamination. Consume as quickly as possible. Do not taste to test for spoilage.
Cooked Crab Meat (Homemade or Freshly Purchased) - Fridge3-4 days
Signs of Spoilage
Sour, strong fishy, or ammonia-like odor; slimy or sticky texture; dull, discolored appearance (e.g., grayish, greenish, or brown spots); visible mold.
How to Check
Smell Test: A pleasant, sweet, or slightly briny aroma is normal. Any sour, pungent, or off-putting smell is a sign of spoilage. Visual Inspection: Look for a clean, white, or slightly pinkish-orange color. Discoloration or mold growth indicates it's bad. Touch Test: It should feel firm and moist. Sliminess or stickiness means it's spoiled.
Storage Tips
Store in an airtight container to prevent drying out and absorbing other odors. It's best to eat within 2-3 days for optimal quality. Do not taste to test for spoilage.
Pasteurized Crab Meat (Opened) - Fridge2-3 days
Signs of Spoilage
Sour, strong fishy, or ammonia-like odor; slimy or sticky texture; dull, discolored appearance; visible mold.
How to Check
Smell Test: Any strong, unpleasant odor is a clear sign. Visual Inspection: Look for discoloration or mold. Touch Test: If it feels slimy or sticky, discard it.
Storage Tips
Transfer any unused portion to an airtight container. Use promptly as exposure to air significantly shortens its shelf life. Do not taste to test for spoilage.
Pasteurized Crab Meat (Unopened) - FridgeUntil 'Best By' date (usually several weeks to a few months)
Signs of Spoilage
Container is bulging or leaking; 'Best By' date has passed; upon opening, a strong sour, yeasty, or ammonia-like odor; unusual color (dark, greenish) or texture (mushy, gritty).
How to Check
Check Date: Always adhere to the 'Best By' date on the package. Container Integrity: Ensure the container is not bulging, leaking, or damaged. Smell After Opening: Even if within date, a strong off-odor immediately upon opening means it's spoiled. Visual/Texture After Opening: Inspect for expected color and texture; any significant deviation indicates spoilage.
Storage Tips
Do not purchase if the container is damaged or bulging. Once opened, treat it like fresh cooked crab meat.
Frozen Crab Meat (Homemade/Repackaged) - Freezer3-6 months for best quality
Signs of Spoilage
Freezer burn (dry, leathery spots, often grayish); strong off-odor or significantly altered texture (mushy, stringy) after thawing.
How to Check
Visual Inspection (Frozen): Check for signs of freezer burn. Smell/Visual/Touch (Thawed): After thawing, assess as you would fresh crab meat. If it smells off or is excessively mushy, discard it.
Storage Tips
To minimize freezer burn, wrap crab meat tightly in plastic wrap, then aluminum foil, or use a vacuum sealer. Label with the date. Thaw overnight in the refrigerator.