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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Next: Why Do We Celebrate Christmas on Dec. 25?
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Why Do We Celebrate Christmas on Dec. 25?
There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.
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Next: What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?
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What Does the Name 'Christmas' Mean and What Is the Meaning of Christmas?
Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.
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Next: How Can We Celebrate Christmas?
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How Can We Celebrate Christmas?
Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.
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When Dungeness crab season starts on the West Coast (usually between November and December, depending on location), there’s a mad dash to cook and eat as many fresh live crabs as possible before it ends. Steaming whole crabs and cleaning them might sound intimidating, but the process is relatively easy: Just boil the crabs, remove a few select pieces of the shell, clean out a few squidgy bits, and rinse. The real fun is cracking and picking them. Make sure to have seafood crackers or small hammers on hand to get at all of the sweet, flaky meat. If you find yourself with leftover crabmeat, use it in our Crab Cakes or Crab and Fontina Stuffed Mushrooms.
Special equipment: Once your crab is cooked and cleaned, extract the meat by cracking the claws, legs, and body open with small hammers or seafood crackers.
Game plan: Fresh live crab should be purchased and cooked the same day—the crabs can only be stored in the refrigerator for a few hours once taken out of their holding tanks.
If your crab is not exactly 2 pounds, calculate about 7 to 8 minutes of steaming time per pound (after the water returns to a boil). If you’re cooking more than one crab at a time, calculate the average weight by taking the total weight of the crabs and dividing by the number of crabs you have. Use this average weight to determine your total steaming time, about 7 to 8 minutes per pound. And be sure to use an extra-large pot with a tight-fitting lid.
You’ll need to make a batch of our Aioli and Cucumber Mignonette before you begin.
See also Chowhound’s easy guide on How to Steam Lobster and How to Cook Crawfish.
Cinco de Mayo
Cover and return the water to a full boil, about 1 minute. Reduce the heat to medium high and steam until the crab is cooked through, about 15 minutes more.
Pick up the crab with your hands, place a thumb in the hole where the apron was, and pull in one motion to remove the top shell (the carapace) from the rest of the body. Discard the carapace. 
Break off and discard the mouthpiece (the mandibles). 
Pull away any loose fragments from the body and discard. Rinse away any viscera under cold water. 
If desired, cut the crab into smaller pieces by slicing between the legs, making sure to cut through the body. 