My local grocery store in MD is carrying soft-shell crabs (yum!) and I'd like to prepare them at home. I've gotten lots of great ideas from previous threads, but something the fishmonger (who I met for the first time yesterday) told me seems a little odd, and I wanted to pass it by the chowhounds.....
I have always thought that soft-shells are very perishable. The store is selling them already cleaned and ready for use, but the fishmonger said that I can store them in my fridge for up to a week before cooking.
He also said that I can freeze backfin crabmeat for a few months if I don't use the "tub" all at once.
Has anyone tried these storage methods before? Both sound to me like they would compromise the quality of the seafood, but he assured me that "with 12 years of experience, he has given this advice and has never received a complaint."