How to store crab meat

How to tell crab meat has gone bad

General signs for seafood: shellfish, the group USDA lists crab meat under.

• Shells that stay open and will not close when tapped
• Cracked or broken shells on live shellfish
• Strong ammonia or sour smell instead of a fresh sea smell
• Shrimp with a slimy texture or spreading black spots
• Live shellfish that float in water instead of sinking

More on seafood: shellfish. The times above are quality guidelines, not safety limits; food that shows these signs goes out regardless of the date.

Storage habits that make the difference

Store live shellfish in a breathable container, like a bowl covered with a damp cloth, never sealed in plastic or submerged in water. Keep them cold, near 32 to 40 F (0 to 4 C), and cook the same day if possible. Refrigerate cooked shellfish and shrimp promptly and use within a couple of days.