What is Pasteurized Crab Meat? A Complete Guide

Crab meat is a delicious and popular seafood ingredient used in various dishes like crab cakes, crab dip, soups, and more. You can buy fresh crab meat or pasteurized crab meat. But what exactly is pasteurized crab meat and how does it differ from fresh?

In this comprehensive guide, we’ll cover everything you need to know about pasteurized crab meat. We’ll explain what pasteurization is, the benefits of pasteurized crab, how it’s made, safety, storage, uses, availability, nutrition, and how it compares to fresh crab meat.

What is Pasteurization?

Pasteurization is a process of heating food to a specific temperature for a set amount of time in order to kill harmful bacteria It is named after the French scientist Louis Pasteur, who invented the process in the 1860s

For crab meat pasteurization involves gently heating the meat to an internal temperature of 145°F and holding it at that temp for around 30 minutes. This effectively kills any dangerous bacteria like salmonella or E. coli.

Pasteurization allows crab meat to be shelf stable while retaining its fresh taste, texture, and nutrients. It makes the meat safe to eat for a longer period of time.

Benefits of Pasteurized Crab Meat

There are several advantages that pasteurized crab meat has over fresh:

• Extended shelf life – Pasteurized crab can last 2-3 weeks sealed and refrigerated. Fresh crab meat only lasts 3-5 days.

• Versatility – The increased shelf life makes pasteurized crab extremely versatile to use in recipes,

• Convenience – It’s pre-cooked and ready to eat or heat up in recipes. No need to start from raw crabs.

• Food safety – The pasteurization process destroys any potential pathogenic bacteria.

• Availability – Pasteurized crab can be purchased year-round, not just in peak season.

• Cost – It’s typically cheaper than fresh crab meat per pound.

So pasteurized crab meat offers more flexibility and options for how to enjoy crab, without sacrificing too much on taste or nutrition.

How is Pasteurized Crab Meat Made?

Crab meat is pasteurized using the following process:

• Crabs are either steamed or boiled to cook the meat.

• The meat is extracted from the shells by hand or machine.

• The crab meat is packaged into cans, pouches, or plastic tubs.

• The packaged crab goes into a pasteurizer machine and is rapidly heated up to 145°F.

• It’s held at this temperature for at least 30 minutes.

• The crab is rapidly cooled back down.

• The containers are sealed and chilled until ready for distribution and sale.

• Pasteurized crab must be kept refrigerated at all times throughout this process and during storage.

This careful heating and cooling process kills bacteria while maintaining the quality of the crab meat.

Is Pasteurized Crab Meat Safe to Eat?

Yes, pasteurized crab meat is perfectly safe to eat! The pasteurization process ensures the meat is free of any harmful bacteria that could cause foodborne illness.

As long as the pasteurized crab is properly handled, stored, and prepared, it carries minimal risk of contamination. Make sure to follow storage guidelines and cook the crab meat thoroughly if using in hot dishes.

Pasteurization makes crab meat just as safe as other shelf-stable items like canned tuna, milk, or jarred vegetables.

Can Pasteurized Crab Meat be Eaten Raw?

It’s not recommended to eat pasteurized crab meat raw. Even though pasteurization kills bacteria, there is still a slight risk of recontamination after opening. Lightly cooking the crab meat before eating destroys any remaining germs.

For raw preparations like sushi or ceviche, it’s safest to use fresh crab sourced that day. Or cook pasteurized crab to 145°F first. Thoroughly cooking crab meat also enhances the flavor.

How to Store Pasteurized Crab Meat

To maintain freshness and safety, pasteurized crab meat must be stored properly:

• Keep sealed in original airtight packaging until ready to use.

• Refrigerate at 40°F or colder immediately after opening.

• Use within 3-5 days for peak quality and flavor.

• Do not freeze pasteurized crab meat, as this diminishes texture.

• Discard if the use-by date has expired or if you notice an off smell or appearance.

Follow the handling instructions to prevent contamination and enjoy your pasteurized crab meat before it goes bad. The refrigerated shelf life is slightly shorter than unopened.

Culinary Uses for Pasteurized Crab Meat

Pasteurized crab is extremely versatile in recipes thanks to its extended shelf life. Here are some of the most popular ways to use it:

• Salads – Crab salad, seafood salad, spinach crab salad

• Sandwiches and wraps – Crab cake sandwiches, crab salad rolls

• Appetizers – Crab dip, crab stuffed mushrooms, crab tarts

• Soups and chowders – Crab bisque, creamy crab soup, crab corn chowder

• Pasta dishes – Crab alfredo, crab scampi, linguine with crab

• Entrees – Crab cakes, stuffed crab shells, crab stuffed fish

• Toppings – For fish, potatoes, vegetables, eggs Benedict

• Baked goods – Crab rangoon, crab puff pastries

With so many options, you can enjoy delicious crab meat year-round without worrying about sourcing fresh crab.

How Does it Compare to Fresh Crab?

There are some key differences between fresh and pasteurized crab meat:

• Shelf life – Fresh only lasts 3-5 days, pasteurized lasts 2-3 weeks.

• Convenience – Pasteurized is pre-cooked, while fresh raw crabs must be prepared.

• Availability – Fresh is seasonal, pasteurized can be bought year-round.

• Price – Pasteurized is typically cheaper per pound than fresh.

• Texture – The heat from pasteurization can slightly toughen the meat fibers. Fresh is more tender.

• Flavor – Fresh has a sweeter, more pronounced crab flavor. Pasteurized is milder.

While pasteurized lacks some of the delicate texture and flavor of fresh, its advantages like safety, accessibility, and cost make it an extremely popular option.

Nutrition Info for Pasteurized Crab

Pasteurized crab meat is low in calories and fat while providing protein, vitamins, and minerals:

• 100g of crab contains 89 calories and 1g of fat.

• It has about 20g of protein per 100g serving.

• Crab meat contains selenium, copper, zinc, magnesium, and B vitamins.

• It provides omega-3 fatty acids that are beneficial for heart and brain health.

• Crab is high in cholesterol, but for most people this isn’t a major concern.

Overall, crab meat is a nutritious addition to your diet, especially when consumed in moderation as part of a balanced meal plan.

Where to Buy Pasteurized Crab Meat

Here are some places where you can reliably source high-quality pasteurized crab meat:

• Seafood markets and independent fishmongers.

• Some grocery store seafood departments, often kept in freezer cases.

• Online seafood retailers that specialize in crab meat.

• Warehouse stores like Costco or Sam’s Club.

• Asian grocery stores, which may carry crab meat in cans or pouches.

For the best flavor and texture, avoid any crab meat with additives like phosphates. And check the use-by date before purchasing.

Is it Worth Using Pasteurized vs. Fresh?

For most home cooks, the benefits of safety, accessibility, affordability, and convenience make pasteurized crab meat an excellent choice over fresh.

The subtle differences in texture and flavor are negligible, especially when incorporated into recipes. The hearty crab flavor still shines through beautifully.

However, if celebrating a special occasion or wanting to highlight crab as the star, splurging on fresh crab may be worthwhile for its superior delicacy.

But for everyday cooking needs, pasteurized crab meat is an outstanding option that opens up so many meal possibilities. Don’t hesitate to grab it and get creative with recipes!