Does Canned Crab Meat Need to be Refrigerated? A Detailed Look at Proper Storage

Canned crab meat is a beloved pantry staple for seafood lovers everywhere Its convenience, versatility, and delicious flavor make it a go-to ingredient in everything from crab cakes to salad topping and sandwiches. But when it comes to properly storing canned crab meat after opening, there seems to be some confusion Does it need to be refrigerated or is it safe to store at room temperature? Let’s take a detailed look at the refrigeration requirements for canned crab meat to get a definitive answer.

An Overview of Canned Crab Meat

Before diving into storage methods, let’s first understand what canned crab meat is and how it’s processed. Canned crab meat is pasteurized crab meat that comes pre-cooked and packed in air-tight cans. This packing method allows the crab meat to be shelf-stable at room temperature for extended periods until the can is opened

Popular varieties like Phillips Crab Meat undergo thorough washing, picking, and pasteurization to eliminate bacteria and ensure safety while sealing in the natural flavor. Pasteurization involves heating the crab meat to high temperatures to destroy pathogenic microbes. This allows it to be canned and shelf-stable without preservatives or chemical additives.

Refrigeration is Crucial After Opening

Here is the clear answer to our original question – yes, canned crab meat absolutely needs to be refrigerated after opening the can. According to food safety experts, refrigeration is mandatory for all opened canned seafood like crab meat, tuna, clams etc.

Once exposed to air, canned crab meat is no longer protected from microbial growth. If left unrefrigerated, bacteria can rapidly multiply to dangerous levels. Refrigeration below 40°F is critical to prevent this growth and keep it safe to eat.

Unopened cans can be stored in the pantry. However, Phillips Crab Meat and most other major brands emphasize that refrigeration at 38°F or below is vital immediately after opening to maintain quality and intended shelf life.

Dangers of Leaving Canned Crab Meat Unrefrigerated

Consuming canned crab meat that’s been left out can have serious consequences. Bacteria like Staphylococcus aureus that may be present even after pasteurization can proliferate rapidly at room temperature.

According to the USDA Food Safety and Inspection Service (FSIS), just two hours between 40°F and 140°F is enough for these bacteria to multiply to unsafe levels in foods like canned crab. Common harmful bacteria that can lead to foodborne illnesses include:

• Salmonella
• Listeria
• Vibrio
• Clostridium Botulinum

Eating spoiled crab meat can cause symptoms like nausea, vomiting, abdominal cramping, diarrhea, fever, and chills. In extreme cases, it can even be fatal. Babies, elderly, pregnant women and those with weak immunity are especially susceptible.

Clearly, failing to promptly refrigerate opened cans is quite risky. Always keep opened or leftover canned crab meat chilled at 38°F or below.

How Long Does Refrigerated Canned Crab Meat Last?

Once opened, canned crab meat will usually stay safe and retain optimal quality for 3-4 days in the refrigerator. Make sure to eat any leftovers within this timeframe.

According to USDA FSIS, opened pasteurized crab meat should be discarded if left refrigerated for over 5 days. However, for best flavor and texture, it’s best to finish refrigerated canned crab within 3-4 days.

Pay attention to any changes like odor, appearance, or slick/slimy texture which can indicate spoilage. Discard immediately if you notice an off smell or appearance.

Tips for Refrigerating Canned Crab Meat

Follow these tips for safely storing canned crab meat in the fridge:

• Transfer contents to an airtight container instead of refrigerating in the can. This prevents metal corrosion from the can’s interior lining.

• Ensure your refrigerator temperature is at 38°F or below. Use a fridge thermometer to monitor.

• Place the covered container on a lower shelf away from temperature fluctuations from opening/closing doors.

• Avoid overcrowding the fridge, as this reduces cooling efficiency.

• Label the container with the opening date and use within 3-4 days.

• Never freeze previously refrigerated crab meat – this further deteriorates quality.

Safely Freezing Unused Portions

Freezing is an excellent way to extend the shelf life of canned crab meat you won’t use up within 3-4 days. Here are some freezing tips:

• First refrigerate the opened can for a short period before freezing.

• Transfer crab meat to an airtight freezer bag or container, removing excess liquid.

• Label package with freezing date and use within 3 months for best quality.

• Thaw overnight in the refrigerator before using.

• Avoid repeated freezer-thaw cycles as this causes texture changes.

• Do not refreeze previously thawed crab meat.

Common Questions about Canned Crab Meat Storage

Let’s wrap up by addressing some frequently asked questions on this topic:

Can I store an opened can of crab meat in the pantry?
No, never store open canned crab meat on the shelf. It requires continuous refrigeration at 38°F or below.

Do I need to rinse off the crab meat before refrigerating?
Rinsing is not required. Canned crab meat is pre-cooked so it’s ready to eat straight from the can.

Should I remove the liquid before refrigerating?
No need. Keeping the liquid helps maintain moisture content.

Can I re-can or freeze crab meat in the original can?
It’s unsafe to reuse the can once opened. Transfer to an airtight container.

My fridge isn’t getting cold enough. What should I do?
If your refrigerator can’t maintain 38°F, it’s best to finish the can within 2 days rather than attempting to refrigerate at higher temperatures.

What if I ate canned crab meat that was left unrefrigerated overnight?
Monitor yourself closely for any food poisoning symptoms. Seek medical care if you have severe signs like vomiting, bloody stool, high fever etc.

The Takeaway on Canned Crab Meat Storage

To summarize, while unopened canned crab meat can be stored in the pantry, promptly refrigerating open cans below 38°F is crucial for safety and preserving quality. Failure to do so creates an environment where harmful bacteria can rapidly multiply and make the crab meat hazardous to eat.

Following the guidelines above on refrigeration times, freezing, temperature control, and signs of spoilage will ensure you can continue enjoying delicious canned crab meat without worries. Just remember – once a can is open, head straight to the fridge!