I got some backfin meat and would like to make crab cakes but I can't use
the whole container at one sitting. Should I make crabcakes and freeze them
or freeze the leftover crab meat?

"Cheryl" wrote:
>
>I got some backfin meat and would like to make crab cakes but I can't use
>the whole container at one sitting. Should I make crabcakes and freeze them
>or freeze the leftover crab meat?


While you're making crab cakes may as well make them all and freeze
what you don't eat, you'll be way ahead.

On Sep 1, 6:07*pm, "Cheryl" > wrote:
> I got some backfin meat and would like to make crab cakes but I can't use
> the whole container at one sitting. *Should I make crabcakes and freeze them
> or freeze the leftover crab meat?

make the cakes and do not cook the ones you want to freeze. cook
them after you thaw them.

"ImStillMags" > wrote in message
...
> On Sep 1, 6:07 pm, "Cheryl" > wrote:
>> I got some backfin meat and would like to make crab cakes but I can't use
>> the whole container at one sitting. Should I make crabcakes and freeze
>> them
>> or freeze the leftover crab meat?
>
> make the cakes and do not cook the ones you want to freeze. cook
> them after you thaw them.

Sounds like you and Sheldon are in agreement. I can make up the cakes and
freeze what I don';t use and seal the cakes in foodsaver bags..

I just wondered if I can freeze the rest of the meat and use it for
something else later.

On Sep 1, 6:07 pm, "Cheryl" > wrote:
> I got some backfin meat and would like to make crab cakes but I can't use
> the whole container at one sitting. Should I make crabcakes and freeze them
> or freeze the leftover crab meat?

I don't understand the compulsion to make crabcakes. Why not drizzle
a little lemon juice over the crab and eat it all by itself on
crackers? -aem

"aem" > wrote in message
...
> On Sep 1, 6:07 pm, "Cheryl" > wrote:
>> I got some backfin meat and would like to make crab cakes but I can't use
>> the whole container at one sitting. Should I make crabcakes and freeze
>> them
>> or freeze the leftover crab meat?
>
> I don't understand the compulsion to make crabcakes. Why not drizzle
> a little lemon juice over the crab and eat it all by itself on
> crackers? -aem

Or crabmeat salad sandwiches. Beats tunafish by a mile.

Felice

Felice wrote:
> "aem" > wrote in message
> ...
>> On Sep 1, 6:07 pm, "Cheryl" > wrote:
>>> I got some backfin meat and would like to make crab cakes but I can't use
>>> the whole container at one sitting. Should I make crabcakes and freeze
>>> them
>>> or freeze the leftover crab meat?
>> I don't understand the compulsion to make crabcakes. Why not drizzle
>> a little lemon juice over the crab and eat it all by itself on
>> crackers? -aem
>
> Or crabmeat salad sandwiches. Beats tunafish by a mile.
>
> Felice
>
>
You bring back memories of getting a can of crab in my Christmas
stocking when I was a kid. That happened for several years. I
used it to make sandwiches.

--
Jean B.

On 9/1/2010 8:07 PM, Cheryl wrote:
> I got some backfin meat and would like to make crab cakes but I can't
> use the whole container at one sitting. Should I make crabcakes and
> freeze them or freeze the leftover crab meat?

Perhaps some crab cakes or 'she-crab soup' even if there's no crab roe ???

There's also another soup I know of that's really weird, but it's oh-so
good!!!! It uses canned soups (cough cough!!!) One can tomato, one can
green pea (NOT split-pea with ham), and one can consomme (none gets
diluted), mix all in a double boiler until smooth and heated through,
add curry powder to taste, then add crabmeat until gently mixed & heated
through, serve in a bowl with a dollop of sour cream and sprinkle of
'herb of choice' (parsley, tarragon, thyme, cilantro?, etc.), all done!!!

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 9/1/2010 8:07 PM, Cheryl wrote:
> I got some backfin meat and would like to make crab cakes but I can't
> use the whole container at one sitting. Should I make crabcakes and
> freeze them or freeze the leftover crab meat?
>
>
>
You can freeze the crab meat. It will be fine and will make great crab
cakes at a later date.

I, personally, would not freeze the crab cakes as they would be too wet
when defrosted.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Cheryl" > wrote in message
...
> I got some backfin meat and would like to make crab cakes but I can't use
> the whole container at one sitting. Should I make crabcakes and freeze
> them or freeze the leftover crab meat?

Depends how often you like crab cakes. If you usually make crab cakes with
it, why not make up the whole lot in one go? Otherwise, why not freeze the
meat in the size of portions you will use



--
--
https://www.shop.helpforheroes.org.uk/

On Wed, 01 Sep 2010 22:02:52 -0500, Janet Wilder
> wrote:

>On 9/1/2010 8:07 PM, Cheryl wrote:
>> I got some backfin meat and would like to make crab cakes but I can't
>> use the whole container at one sitting. Should I make crabcakes and
>> freeze them or freeze the leftover crab meat?
>>
>>
>>
>You can freeze the crab meat. It will be fine and will make great crab
>cakes at a later date.
>
>I, personally, would not freeze the crab cakes as they would be too wet
>when defrosted.

Nonsense, not if they're frozen cooked... in fact that's what most
eateries do.

Cheryl wrote:
> I got some backfin meat and would like to make crab cakes but I
> can't
> use the whole container at one sitting. Should I make crabcakes and
> freeze them or freeze the leftover crab meat?

Cheryl - you can freeze the crabmeat if you want, provided you package
it properly. I place it in a plastic freezer container and cover it
with water.
When thawed, gently squeeze out the water.
This method stops the crabmeat from getting dry and tough. I've not
frozen crab cakes but I've seen commercial ones (Phillips comes to
mind).

Dora

ImStillMags wrote:
> On Sep 1, 6:07 pm, "Cheryl" > wrote:
>> I got some backfin meat and would like to make crab cakes but I
>> can't use the whole container at one sitting. Should I make
>> crabcakes and freeze them or freeze the leftover crab meat?
>
> make the cakes and do not cook the ones you want to freeze. cook
> them after you thaw them.

That's how I do it. I wrap them individually and they fry up just fine
after defrosting.

nancy

On Thu, 2 Sep 2010 09:06:02 -0400, "Nancy Young"
> wrote:

>ImStillMags wrote:
>> On Sep 1, 6:07 pm, "Cheryl" > wrote:
>>> I got some backfin meat and would like to make crab cakes but I
>>> can't use the whole container at one sitting. Should I make
>>> crabcakes and freeze them or freeze the leftover crab meat?
>>
>> make the cakes and do not cook the ones you want to freeze. cook
>> them after you thaw them.
>
>That's how I do it. I wrap them individually and they fry up just fine
>after defrosting.

While fying why not fry them all... just creating another clean up
project to fry some now and fry some later. I see no advantage to
freezing raw crab cakes or any fish cakes... in fact it's more food
safe to freeze after cooking... freezing raw fish cakes is like
freezing raw meat loaf.

On 09/02/10 9:03 AM, sometime in the recent past Dora posted this:
> Cheryl wrote:
>> I got some backfin meat and would like to make crab cakes but I can't
>> use the whole container at one sitting. Should I make crabcakes and
>> freeze them or freeze the leftover crab meat?
>
> Cheryl - you can freeze the crabmeat if you want, provided you package it
> properly. I place it in a plastic freezer container and cover it with water.
> When thawed, gently squeeze out the water.
> This method stops the crabmeat from getting dry and tough. I've not frozen
> crab cakes but I've seen commercial ones (Phillips comes to mind).
>
> Dora
On covering it with water, the folks here in Downeast Maine cover both crab
meat and lobster meat with milk when it's frozen. But water or milk should
cover the meat, as you say, to avoid freezer burn. I think the reasoning
behind milk was that it made different ice crystals than water and caused
less tissue damage to the frozen meat. Maybe somebody else knows.

Another thought is that you might consider a bit of salt to bring the water
up to the natural salinity of the crab meat. I've always just guessed, but
looking around the consensus seems to be that seawater is about 3.4% salt or
about 34 grams/liter of fresh water.

--
Wilson 44.69, -67.3

brooklyn1 wrote:
> On Thu, 2 Sep 2010 09:06:02 -0400, "Nancy Young"
> > wrote:
>
>> ImStillMags wrote:

>>> make the cakes and do not cook the ones you want to freeze. cook
>>> them after you thaw them.
>>
>> That's how I do it. I wrap them individually and they fry up just
>> fine after defrosting.
>
> While fying why not fry them all... just creating another clean up
> project to fry some now and fry some later. I see no advantage to
> freezing raw crab cakes or any fish cakes... in fact it's more food
> safe to freeze after cooking... freezing raw fish cakes is like
> freezing raw meat loaf.

The crab isn't raw, I buy it in a container. I have tried both ways and
I found that they came out much better by cooking them right before
eating rather than reheating the finished product.

nancy

On Thu, 2 Sep 2010 09:06:02 -0400, Nancy Young wrote:

> ImStillMags wrote:
>> On Sep 1, 6:07 pm, "Cheryl" > wrote:
>>> I got some backfin meat and would like to make crab cakes but I
>>> can't use the whole container at one sitting. Should I make
>>> crabcakes and freeze them or freeze the leftover crab meat?
>>
>> make the cakes and do not cook the ones you want to freeze. cook
>> them after you thaw them.
>
> That's how I do it. I wrap them individually and they fry up just fine
> after defrosting.
>
> nancy

i think that's the way to go - don't cook 'em before freezing.

your pal,
blake

Andy > wrote:
>
>The fish store sells the 1 lb. tubs of jumbo lump crabmeat,
>
>I've never frozen crab OR shrimp. Why ruin expensive fresh delicacies by
>freezing them?!?
>
>I buy what I'll use in a day or two, not by the ton!
>
>Andy

Turns out these folks are tawkin' cooked crab meat, not much different
from canned tuna/salmon cakes. But regardless, if I made extras I'd
freeze them cooked, not raw.

"Jean B." > wrote in message
...
> Felice wrote:
>> "aem" > wrote in message
>> ...
>>> On Sep 1, 6:07 pm, "Cheryl" > wrote:
>>>> I got some backfin meat and would like to make crab cakes but I can't
>>>> use
>>>> the whole container at one sitting. Should I make crabcakes and freeze
>>>> them
>>>> or freeze the leftover crab meat?
>>> I don't understand the compulsion to make crabcakes. Why not drizzle
>>> a little lemon juice over the crab and eat it all by itself on
>>> crackers? -aem
>>
>> Or crabmeat salad sandwiches. Beats tunafish by a mile.
>>
>> Felice
> You bring back memories of getting a can of crab in my Christmas stocking
> when I was a kid. That happened for several years. I used it to make
> sandwiches.
> --
> Jean B.

Well, wasn't Santa good to you! Beat an orange, didn't it?

Felice

brooklyn1 wrote:
> Andy > wrote:
>>
>> The fish store sells the 1 lb. tubs of jumbo lump crabmeat,
>>
>> I've never frozen crab OR shrimp. Why ruin expensive fresh
>> delicacies by freezing them?!?
>>
>> I buy what I'll use in a day or two, not by the ton!

> Turns out these folks are tawkin' cooked crab meat, not much different
> from canned tuna/salmon cakes. But regardless, if I made extras I'd
> freeze them cooked, not raw.

I've never heard of crabmeat being taken out of an uncooked crab.
I hope they kill the poor thing first.

nancy

On Thu, 2 Sep 2010 12:32:47 -0400, "Nancy Young"
> wrote:

>brooklyn1 wrote:
>> Andy > wrote:
>>>
>>> The fish store sells the 1 lb. tubs of jumbo lump crabmeat,
>>>
>>> I've never frozen crab OR shrimp. Why ruin expensive fresh
>>> delicacies by freezing them?!?
>>>
>>> I buy what I'll use in a day or two, not by the ton!
>
>> Turns out these folks are tawkin' cooked crab meat, not much different
>> from canned tuna/salmon cakes. But regardless, if I made extras I'd
>> freeze them cooked, not raw.
>
>I've never heard of crabmeat being taken out of an uncooked crab.
>I hope they kill the poor thing first.

There e all manner of canned seafood. I'm sure the crustaseans are
all processed about the same way... crabs are probably minimally
cooked (live), the meat removed, then fully cooked during canning.

On Thu, 02 Sep 2010 11:39:56 -0500, Andy > wrote:

>brooklyn1 > wrote:
>
>> Andy > wrote:
>>>
>>>The fish store sells the 1 lb. tubs of jumbo lump crabmeat,
>>>
>>>I've never frozen crab OR shrimp. Why ruin expensive fresh delicacies
>by
>>>freezing them?!?
>>>
>>>I buy what I'll use in a day or two, not by the ton!
>>>
>>>Andy
>>
>> Turns out these folks are tawkin' cooked crab meat, not much different
>> from canned tuna/salmon cakes. But regardless, if I made extras I'd
>> freeze them cooked, not raw.
>
>
>Trader Joe's frozen formed salmon cakes (4-pak) cooked up tough (or I
>overcooked it for a few seconds too long). The frozen mahi-mahi filets
>fished in Australian waters are great, imho!
>
>Andy

Years ago I'd grind fresh caught cod and make a ton of fish cakes,
cooked them all and froze them all... was rare I'd want to eat any
right after preparing them. I don't like to eat chicken the day I
cleaned it either... probably for the same reason I can't imagine the
OB-GYN wanting sex right after work.

blake wrote:

>> ImStillMags wrote:
>>> On Sep 1, 6:07 pm, "Cheryl" > wrote:
>>>> I got some backfin meat and would like to make crab cakes but I
>>>> can't use the whole container at one sitting. Should I make
>>>> crabcakes and freeze them or freeze the leftover crab meat?
>>>
>>> make the cakes and do not cook the ones you want to freeze. cook
>>> them after you thaw them.
>>
>> That's how I do it. I wrap them individually and they fry up just fine
>> after defrosting.
>>
>> nancy
>
> i think that's the way to go - don't cook 'em before freezing.


I find this advice to be in accordance with the "Sheldon is always wrong"
rule.

Bob

"Dora" > wrote in message
...
> Cheryl wrote:
>> I got some backfin meat and would like to make crab cakes but I can't
>> use the whole container at one sitting. Should I make crabcakes and
>> freeze them or freeze the leftover crab meat?
>
> Cheryl - you can freeze the crabmeat if you want, provided you package it
> properly. I place it in a plastic freezer container and cover it with
> water.
> When thawed, gently squeeze out the water.
> This method stops the crabmeat from getting dry and tough. I've not frozen
> crab cakes but I've seen commercial ones (Phillips comes to mind).
>

That is very interesting! I'm going to try that with some of it and make up
crab cakes with some of it. I might like to make some crab dip later, too.

"aem" > wrote in message
...
> On Sep 1, 6:07 pm, "Cheryl" > wrote:
>> I got some backfin meat and would like to make crab cakes but I can't use
>> the whole container at one sitting. Should I make crabcakes and freeze
>> them
>> or freeze the leftover crab meat?
>
> I don't understand the compulsion to make crabcakes.

3 words. I'm in Maryland.

Why not drizzle
> a little lemon juice over the crab and eat it all by itself on
> crackers? -aem

Might try that too. Thanks!

Thank you everyone for your great suggestions. I think I'll freeze crab
cakes prior to frying, and freeze a little separately to do something else
with.

Cheryl wrote:
> "Dora" > wrote in message
> ...
>> Cheryl wrote:
>>> I got some backfin meat and would like to make crab cakes but I
>>> can't use the whole container at one sitting. Should I make
>>> crabcakes and freeze them or freeze the leftover crab meat?
>>
>> Cheryl - you can freeze the crabmeat if you want, provided you
>> package it properly. I place it in a plastic freezer container and
>> cover it with water.
>> When thawed, gently squeeze out the water.
>> This method stops the crabmeat from getting dry and tough. I've not
>> frozen crab cakes but I've seen commercial ones (Phillips comes to
>> mind).
>
> That is very interesting! I'm going to try that with some of it and
> make up crab cakes with some of it. I might like to make some crab
> dip later, too.

I lived on the Eastern Shore of Maryland (in crab country) and was
taught that by a waterman. They know their crabs.

Felice wrote:
> "Jean B." > wrote in message
> ...
>> Felice wrote:
>>> "aem" > wrote in message
>>> ...
>>>> On Sep 1, 6:07 pm, "Cheryl" > wrote:
>>>>> I got some backfin meat and would like to make crab cakes but I can't
>>>>> use
>>>>> the whole container at one sitting. Should I make crabcakes and freeze
>>>>> them
>>>>> or freeze the leftover crab meat?
>>>> I don't understand the compulsion to make crabcakes. Why not drizzle
>>>> a little lemon juice over the crab and eat it all by itself on
>>>> crackers? -aem
>>> Or crabmeat salad sandwiches. Beats tunafish by a mile.
>>>
>>> Felice
>> You bring back memories of getting a can of crab in my Christmas stocking
>> when I was a kid. That happened for several years. I used it to make
>> sandwiches.
>> --
>> Jean B.
>
> Well, wasn't Santa good to you! Beat an orange, didn't it?
>
> Felice
>
>
I was thrilled. Otherwise, crab (even the canned crab that one
could find back in the 50s) was not something I saw much of, so it
was a real treat.

--
Jean B.

On 9/1/2010 9:56 PM, Sky wrote:
> On 9/1/2010 8:07 PM, Cheryl wrote:
>> I got some backfin meat and would like to make crab cakes but I can't
>> use the whole container at one sitting. Should I make crabcakes and
>> freeze them or freeze the leftover crab meat?
>
> Perhaps some crab cakes or 'she-crab soup' even if there's no crab roe ???
>
> There's also another soup I know of that's really weird, but it's oh-so
> good!!!! It uses canned soups (cough cough!!!) One can tomato, one can
> green pea (NOT split-pea with ham), and one can consomme (none gets
> diluted), mix all in a double boiler until smooth and heated through,
> add curry powder to taste, then add crabmeat until gently mixed & heated
> through, serve in a bowl with a dollop of sour cream and sprinkle of
> 'herb of choice' (parsley, tarragon, thyme, cilantro?, etc.), all done!!!
>
> Sky
>
(sp) Mulligatawney?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.