I have been fishing tanner crabs in Homer the last few years and have always done real well with this.
Every year we rent a cabin and spend some extra time crabbing.
Last year we took a bunch of cooked crab to be processed at Coal Point. I wasn't real happy with the way they turned out after thawing and re-cooking this winter.
I was always under the impression that crabs need to be cooked before freezing is this true?
One of the issues with crabbing down there is you may not have more than one legal limit of crabs in your possession unless they are "fit for consumption after 15 days" basically that means frozen.
We are camping across the bay in a rental cabin for several days. Going to Homer each day to drop off some of our excess crab is not a problem but I would rather not have to cook them before they are droped off to be vac packed and frozen.
I know dead crabs should not be cooked and eaten as their body releases a toxin that will make you sick.
If we just clean them well would we be ok to just have them frozen and vac packed ?
If they need to be cooked would a reduced cooking time such as blanching make them taste fresher later on after freezing and reheating yet still be safe to eat?
Thanks in advance.