How to Freeze Crab Cakes

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Freezing crab cakes stops the growth of bacteria and keeps them as fresh as the day you prepared them for many months. The key to successful freezing is making sure air does not encounter the crab meat. When air reaches frozen foods, it rapidly increases freezer burn, which decreases the quality and the taste. Freezing crab cakes does not require a lot of preparation, but you must pay close attention to details such as separating the crab cakes with wax paper to prevent them from freezing together.

Things You'll Need

  • Crab cakes
  • Wax paper
  • Glass containers
  • Masking tape
  • Marker

Cool cooked crab cakes until they reach room temperature. (Uncooked crab cakes can be frozen immediately after they are made). The goal is to prevent any residual heat from causing condensation, which will affect the taste, in the storage container. Cover the crab cakes loosely with foil while they cool, but do not leave them out for longer than 2 hours.

Line a freezer-safe container with wax paper. A glass or plastic container with a lid ensures you can lock out any air.

Make a single layer of the crab cakes in the container. When placing the crab cakes try to keep the individual cakes from coming in contact with each other. A single layer of crab cakes will prevent them from sticking together when they freeze.

Lay a sheet of wax paper over the layer of crab cakes. Place a new layer of crab cakes on the paper, just like the first. Repeat this step as often as needed.

Seal the container securely, leaving a small amount of space at the top to prevent the lid from pressing on the crab cakes. A lightly sealed lid will speed up the freezer burn process.

Place a piece of masking tape over the container and write the date and contents on the masking tape. Crab cakes can be stored up to six months before they begin losing their taste and their structure begins to degrade when defrosted.

Tips & Warnings

  • Freeze the crab cakes in a Ziploc bag if you do not have a glass container. Wrap each crab cake with wax paper or aluminum foil. Squeeze out any excess air from the bag, seal it and write the date and the contents with a permanent marker.
  • Try not to pack too much weight on a plastic container when you first stick it in the freezer, or you can cause the lid to loosen or press on the crab cakes.
  • Cook the crab cakes to a safe internal temperature of 145 degrees F.

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