How Long Can You Freeze Crab Legs?

Crab legs are a delicious seafood treat that many people enjoy. However, fresh crab legs don’t last long and need to be eaten within a couple days of purchase. Freezing is an excellent way to extend the shelf life of crab legs so you can enjoy them for months. But how long can you actually freeze crab legs and still eat them safely?

Overview of Freezing Crab Legs

Freezing is an effective method of preserving crab legs long-term. It stops bacteria growth that causes spoilage. However, freezing doesn’t kill existing bacteria, it only puts them in a dormant state. So it’s important to freeze crab legs when they are fresh.

Properly frozen crab legs can be kept safe to eat for 2-3 months in a home freezer at 0°F (-18°C). If the freezer temperature is slightly higher around 5°F (-15°C) plan to eat frozen crab legs within 1-2 months. Vacuum sealing the crab legs in an airtight bag extends the freezer life even longer to 9-12 months.

No matter how long crab legs are frozen always inspect them carefully before thawing and cooking. Look for signs of freezer burn like dry white patches which indicate they have been damaged by air exposure. Discard any crab legs that look or smell bad.

How to Freeze Crab Legs

Follow these steps for freezing crab legs correctly:

• Purchase fresh, raw crab legs and freeze them as soon as possible. Don’t freeze legs that were previously frozen then thawed.

• Clean the crab legs and cut off any sharp points to prevent puncturing the freezer bag.

• Blanch the crab legs very briefly in boiling water for 30 seconds to 1 minute just until the shells turn red. This kills surface bacteria.

• Immediately plunge the crab legs into an ice bath to stop the cooking process. Drain and pat dry.

• Place crab legs in a single layer on a baking sheet and freeze initially for 1-2 hours until solid.

• Pack the frozen crab legs tightly in a freezer bag or vacuum sealer bag, removing as much air as possible.

• Label bag with contents and freeze-by date 2-3 months from date frozen.

• Return to freezer set at 0°F or below. Avoid temperature fluctuations which degrade quality.

• Thaw frozen crab legs overnight in the fridge before cooking. Do not re-freeze previously frozen crab legs.

Tips for Freezing Crab Legs

Follow these tips to safely freeze premium quality crab legs at home:

• Freeze legs within a day of purchasing for best flavor and texture. Don’t freeze legs that were previously frozen.

• Sort legs by size so they freeze evenly. Place large claws in a separate bag from smaller legs.

• Vacuum seal bags to prevent freezer burn which causes dryness and rancid flavors.

• Use freezer-grade plastic bags which won’t crack in very cold temperatures if not vacuum sealing.

• Lay bags flat in a single layer in the freezer so legs freeze quickly.

• Allow space between bags for air circulation so legs freeze solid without large ice crystals forming.

• Avoid overfilling freezer which slows down freezing process and quality.

• Set freezer to 0°F or below. Use a thermometer to monitor temperature which should remain consistent.

• Inspect legs for freezer burn or other damage before thawing. Discard questionable legs.

• Defrost overnight in the refrigerator following USDA food safety guidelines.

How Long Do Crab Legs Last In The Fridge?

Fresh, raw crab legs will maintain best quality for 3-5 days when properly stored in the refrigerator at 40°F (4°C) or lower.

Keep crab legs stored in their original wrapper or place in a shallow dish covered with plastic wrap or foil. Don’t rinse until ready to cook.

For cooked crab legs, it’s best to eat within 3-4 days. Remove meat from shells and store tightly wrapped in fridge to extend shelf life 2-3 more days.

The freezer time is much longer once you freeze crab legs properly. But don’t keep fresh legs in the fridge over 5 days before moving to the freezer.

Signs Crab Legs Are Bad

Check for these signs that indicate spoiled crab legs you should discard:

• Slimy texture or mushy feel

• Discoloration and faded, dull color

• Strong fishy or ammonia odor

• Dry, white freezer burn patches

• Leg meat separates from shell

• Mold growth

• Unusual spurting or bubbling when cooked

• Rancid, sour, or “off” smell when cooked

When in doubt, remember the old adage “When in doubt, throw it out” applies to questionable crab legs too. Food safety comes first.

Storing Thawed Crab Legs

Never refreeze crab legs after they have thawed completely. Cook or discard thawed crab legs within these time limits:

• Cook thawed legs within 1-2 days if refrigerated at 40°F (4°C) or less.

• Cook thawed legs within 3-4 hours if left out at room temperature above 40°F (4°C).

• Do not refreeze thawed crab legs. Discard if not eaten.

• Store cooked crab meat no more than 4-5 days in the refrigerator.

• Wrap cooked meat tightly and remove any excess water to maximize how long it lasts.

Proper storage and handling prevents foodborne illness from eating spoiled crab legs. Follow the recommended freezer times and look for signs of spoilage.

Can You Freeze Cooked Crab Legs?

It’s best to freeze uncooked crab legs, but pre-cooked crab legs can also be frozen successfully.

Cook crab legs first, then let cool completely. Drain any excess liquid then pack legs tightly in freezer bags. Frozen pre-cooked legs keep 3-4 months in a 0°F (-18°C) freezer.

Vacuum seal pre-cooked legs in serving portions. This prevents freezer burn which degrades texture.

Thaw cooked frozen legs in the refrigerator before reheating gently on the stove or in a steamer. Don’t overcook previously frozen legs.

Freezing Crab Leg Meat

Freezing crab meat from cooked legs also lets you enjoy the sweet flavor long after peak crab season.

Pick the cooked meat from the shells after cooling. Discard any pieces with shell or cartilage.

Portion crab meat into recipe-ready amounts. Vacuum seal or flatten freezer bags to remove air.

Freeze immediately at 0°F and use within 4 months for best quality.

Thaw frozen crab meat overnight in the fridge. Use in seafood recipes or eat chilled in crab salad.

Can You Freeze Whole Cooked Crab?

Cooked whole Dungeness, snow crab, king crab, or other crab varieties can all be frozen after cooking. Let cool completely first.

Clean out the body cavity and rinse well. Wrap each crab tightly in plastic wrap then foil.

Vacuum seal frozen whole crab for longest freezer life up to 6 months at 0°F.

Thaw large whole frozen crab 1-2 days in the fridge. Remove meat for crab recipes. Discard shells or use to make stock.

Freezing Soft Shell Crabs

Soft shell crabs need slightly different handling for successfully freezing.

Clean soft shells live or raw within 2 hours of catching. Discard any dead or damaged ones.

Rinse each one then pat very dry. Do not cook prior to freezing soft shell crabs.

Lay flat in a single layer on a pan and freeze initially for 1 hour.

Vacuum seal breaded or plain soft shells with heads removed in serving portions.

Store frozen soft shells up to 3 months at 0°F. Thaw in fridge before cooking.

Frying or sautéing are quick, high-heat cooking methods best to preserve delicate texture of thawed soft shell crabs.

Freezing Crab For Long-Term Storage

Follow these tips for freezing crab legs, meat, and whole crab for long-term storage up to a year:

• Purchase fresh, high-quality crab at peak season when prices are lower.

• Cook live crab first or blanch raw legs 1 minute then ice bath shock. Let cool completely.

• Clean cooked crab thoroughly before freezing. Portion legs and meat appropriately.

• Vacuum seal quantities for upcoming recipes, meals, gatherings, etc.

• Label with contents, amount, and freeze-by date based on freezer temperature.

• Freeze immediately at 0°F or below. Do not overfill freezer which slows freezing.

• Store flat and evenly spaced until solidly frozen. Avoid frost buildup.

• Organize similar packages together in freezer and rotate old to new inventory.

• Inspect packages carefully for damage before thawing. Discard if compromised.

Storing Leftover Crab

Only reheat leftover crab legs or meat one time. Refrigerate in shallow, covered containers:

• Use leftover cooked crab legs within 3-4 days. Reheat gently on the stove or in the steamer.

• Eat picked crab meat within 3-5 days. Use in salads, wraps, pasta dishes and seafood recipes.

• Do not freeze previously cooked crab legs or meat. Discard if not eaten within recommended time.

• Provide adequate airspace in containers for rapid cooling in refrigerator below 40°F.

Freezing Crab For Special Diets

Frozen crab can suit a variety of special diets:

• Heart-healthy – Crab legs are low in fat, calories, carbs. Avoid adding butter or rich sauces.

• Low-carb – Crab legs are naturally low-carb. Eat plain or dip in lemon butter made with healthy fats.

• Keto – Plain frozen crab fits keto limits on carbs. Thaw and add healthy fats like avocado.

• Paleo & Whole30 – Frozen crab legs are paleo-friendly. Cook simply without additives or sauces.

• Gluten-free – Ensure sauces, broths, and seasonings mixed with crab are certified gluten-free.

• Pescatarian – Crab legs are the perfect high-protein seafood option for pescatarian diets avoiding meat.

Safety Tips for Cooking Frozen Crab Legs

Handle thawed frozen crab legs carefully to avoid illness:

• Defrost frozen legs for at least 12-24 hours in the refrigerator following food safety guidelines.

• Cook thawed legs immediately until internal temperature reaches 145°F. Discard any uneaten portion.

• When steaming legs, bring water to a full rolling boil before adding legs.

• Do not eat any parts raw including joints and leg tips. Fully cook all crab leg meat.

• Wash hands, prep area, and tools thoroughly before and after handling raw or cooked crab.

• Refrigerate leftovers within 2 hours and use within 3-4 days. Discard any old leftover crab legs.

Yes, frozen crab legs can go bad, even though they are frozen. While freezing extends their shelf life, they can still lose quality and potentially become unsafe to eat if not stored and handled properly.