Live crab (fresh meat) should not be stored in the fridge. They must be kept alive (typically in aerated water) until they are cleaned and cooked. Putting a crab in the fridge will kill them and you should never cook a dead crab. Cooked crab meat, if stored in an airtight container, can last three to five days refrigerated.
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Freezing cooked crab meat is quite easy. Simply store it in an airtight container or heavy-duty freezer bag. You can also wrap the meat tightly with foil or freezer wrap. Frozen crab meat will maintain its best quality for up to three months.
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Placing crab meat in the refrigerator is the safest and most effective way to thaw it. Because frozen crab is prone to dryness, be sure to substitute its loss of natural juices with a wet ingredient like mayonnaise.
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This is one of those sinfully rich hot dips that you serve when you’re feeling retro. If you can find fresh crabmeat, go ahead and use it. But I have to tell you that canned is fine for this.
For more, see our spinach dip.