How Long Does Opened Pasteurized Crab Meat Last in the Fridge or Freezer?

Crab meat is a delicious seafood treat that many people enjoy. However, proper storage is essential to ensure its safety and quality. This article will provide a detailed guide on how long opened pasteurized crab meat lasts in the fridge or freezer.

An Overview of Pasteurized Crab Meat

Pasteurized crab meat refers to crab meat that has undergone pasteurization, which is a heat treatment process used to eliminate pathogenic microorganisms and extend shelf life. This process allows crab meat to be sold pre-cooked and ready to eat without compromising safety.

Commercially packaged pasteurized crab meat is typically packed in sealed plastic containers or cans and sold refrigerated, It has a slightly longer shelf life than fresh raw crab meat The crab meat has usually already been picked from the shell and carefully inspected before pasteurization,

How Long Does Unopened Pasteurized Crab Meat Last?

Unopened pasteurized crab meat that is continuously stored at 40°F or below will generally stay safe to eat for up to 60 days from the date of purchase. Make sure to check the manufacturer’s “sell by” or “use by” date on the packaging, which should not exceed 60 days from processing.

It’s important to keep unopened pasteurized crab meat refrigerated at all times as bacteria can still grow even at cold temperatures. Don’t store crab meat on the door shelf of your refrigerator which tends to be warmer. Place the package on a shelf towards the back where the temperature is coldest.

Once opened, the shelf life decreases significantly due to exposure to oxygen and potential bacterial contamination. So for best quality and safety, refrigerated pasteurized crab meat should be used within 5 days of opening.

How Long Does Opened Pasteurized Crab Meat Last in the Fridge?

Once the vacuum-sealed package is opened, oxygen can interact with the meat and moisture can be lost, accelerating spoilage. Properly stored opened pasteurized crab meat will maintain best quality for about 2 to 3 days in the refrigerator.

Here are some tips for maximizing the shelf life of opened pasteurized crab meat:

• Transfer crab meat to an airtight container or resealable plastic bag, pressing out excess air. Covering the surface with plastic wrap before sealing can help block oxygen exposure.

• Store opened crab meat towards the back of the fridge, at 40°F or below. Keeping it colder than room temperature prevents bacteria from multiplying quickly.

• Use opened refrigerated crab meat within 2-3 days for best quality. Discard any leftovers after 3 days.

• Do not keep opened pasteurized crab meat longer than 3-5 days even if it still smells and looks fine, as bacteria can multiply to unsafe levels without obvious signs.

How Long Does Crab Meat Last at Room Temperature?

Ideally, pasteurized crab meat should always be refrigerated and never left out at room temperature. Bacteria grow most rapidly in the “danger zone” between 40°F and 140°F. Just 2 hours at room temperature provides potential for harmful bacterial growth.

Discard any pasteurized crab meat left out more than 2 hours – do not rely on appearance or odor. The bacteria that cause food poisoning do not necessarily cause visual changes or odors. So opened pasteurized crab meat should not sit on the counter or picnic table for long periods.

Can You Refreeze Thawed Pasteurized Crab Meat?

Previously frozen pasteurized crab meat can be safely refrozen if thawed in the refrigerator and used within an additional 2 to 3 days. However, the texture tends to become mushier with each thaw cycle.

For best quality, avoid refreezing thawed pasteurized crab meat more than once. If thawed in cold water or the microwave, cook crab meat immediately before refreezing to destroy bacteria that may have multiplied during thawing.

How Long Does Opened Pasteurized Crab Meat Last in the Freezer?

For longer-term storage, opened pasteurized crab meat can be frozen for about 3 months while maintaining best quality. Make sure containers are well sealed to prevent freezer burn.

Freeze opened crab meat within 3 days of refrigerating for best flavor, color, and texture. Freeze in portion sizes to avoid re-freezing thawed meat.

To freeze:

• Place opened crab meat in airtight freezer containers or heavy-duty resealable bags. Exclude as much air as possible.

• Label bags with contents and date. This prevents consuming deteriorated crab meat later on.

• Freeze at 0°F or below. Consistent freezing prevents formation of large ice crystals that can damage meat texture.

• Use frozen crab meat within 3 months for optimal taste and mouthfeel. It remains safe beyond 3 months but quality declines over longer storage.

How to Thaw Frozen Crab Meat

Always thaw frozen crab meat in the refrigerator, not on the counter or in warm water. Slow thawing in the fridge over 24 hours prevents bacterial growth.

Once thawed:

• Use refrigerated crab meat within 2-3 days
• Do not refreeze thawed meat more than once
• Cook immediately if thawed in the microwave

How to Tell if Pasteurized Crab Meat Has Spoiled

Rely on your senses to determine if opened pasteurized crab meat has gone bad:

• Smell – Fresh crab has a pleasant, mild briny aroma. Discard meat with an ammonia, rotten, or sulfur-like smell.

• Appearance – Good crab meat looks moist and translucent white, pink, or red depending on type. Gray, dry, or mushy meat has spoiled.

• Texture – Fresh crab meat feels firm and flaky. Slimey, slimy, or mushy meat is a sign of bacteria growth.

• Color – Off-colors like gray, green, or black indicate spoilage.

• Sliminess – Excess mucus on the surface is a red flag for spoilage.

• Mold – Mold growth signals decay. Discard any meat with fuzz or spotty colors.

When in doubt, remember the old saying “When in doubt, throw it out!” Consuming spoiled crab meat can cause foodborne illness.

Safe Handling of Crab Meat

To prevent illness, exercise proper care when handling and preparing crab meat:

• Wash hands, utensils, and surfaces before and after contact.
• Thaw frozen crab in the fridge, not at room temperature.
• Cook crab meat to an internal temperature of 145°F to kill bacteria.
• Refrigerate leftovers within 2 hours and reheat to 165°F before serving.
• Discard crab meat left out for over 2 hours.
• Store opened crab meat at 40°F or below.

Following safe refrigerated storage times and cooking temperatures destroys any dangerous pathogens present in crab meat.

The Bottom Line

For longer freezer storage, use opened pasteurized crab meat within 3 months. Handle crab meat safely by thawing in the fridge, keeping it cold, cooking it thoroughly, and avoiding leaving it at room temperature too long.

With proper storage and handling, pasteurized crab meat can be safely enjoyed beyond just the use-by date. Follow these recommendations to keep this delicious seafood fresh and prevent foodborne illness.