[Need to know] 7 points to thaw frozen crab deliciously

Do you know the correct way to defrost frozen crab?

If you defrost frozen crab incorrectly, it will not be delicious to eat. Therefore, when eating frozen crab, you need to thaw it properly in the correct way.

The most important thing to remember when thawing frozen crab is that the thawing method is different for boiled crab and raw crab.
It is best to thaw boiled frozen crabs in the refrigerator, and thaw fresh frozen crabs under running water.

We will explain in detail 7 important points regarding frozen crab, such as precautions and the correct method when defrosting, as well as the approximate time for defrosting and how long it will last.

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Thaw the boiled crab slowly in the refrigerator.

The best way to defrost boiled frozen crab is to slowly thaw it in the refrigerator. If you thaw it too quickly, the drippings will flow out along with the flavor, making the meat dry and losing its flavor.

Therefore, we recommend that you avoid thawing at room temperature and instead thaw at a low temperature.

The most important thing when thawing frozen crab is to not let it dry out. To prevent it from drying out, wrap it in newspaper and kitchen paper and place it in a plastic bag to thaw.

At that time, put it in a container such as a colander and put the whole container in a plastic bag.

When frozen crab is thawed, a large amount of water will come out, so you will need to thaw it in a colander or deep dish to prevent the inside of the refrigerator from getting wet.

The water released during thawing is actually a film of ice covering the surface of the frozen crab. When freezing crabs, a glaze treatment is applied to create a film of ice on the surface to protect them from drying out. When it thaws, the ice film melts, releasing water.

Also, for hairy crabs that have a shell, thaw them with the shell facing down to prevent the crab miso from flowing out. If it is completely thawed, the flavor will escape, so it is best to eat it when it is about 80% thawed.

Thawing takes time, so defrost in a planned manner.

Frozen crabs are covered in a layer of ice due to the glazing process, so it takes time to thaw. Additionally, it's best to thaw it slowly in the refrigerator, so it usually takes about a day.

The approximate thawing time varies depending on the type and part of the crab.

<Estimated thawing time for each type and part of crab>
・24 hours for hairy crabs, red king crabs, and cut king crab legs
・18 hours for snow crab and uncut king crab legs
・12 hours for snow crab legs

When thawing large crabs or large quantities of crabs, or crabs with shells, the shells are filled with crab miso and meat, so it takes time to thaw them.

Therefore, large crabs, hairy crabs, and snow crabs with shells may take about a day and a half to thaw.

If you want to thaw frozen crab in the refrigerator, you need to prepare it by removing it from the freezer the day before.

If you are using raw crab or are in a hurry, thaw it under running water.

When you want to thaw raw crab or thaw it in a hurry, thawing it under running water is the best way to thaw it. Place the crab in a plastic bag, seal it, and thaw it under running water.

If it comes into direct contact with water, the flavor will be lost and the quality will deteriorate, so it is important to close the bag tightly.

Raw frozen crabs tend to deteriorate in quality and may turn black after being thawed. You can still eat it even if it turns black, but the appearance and flavor will be worse, and the taste will be worse.

Raw frozen crabs taste better when thawed in a short time, so thawing them under running water is best. Especially if the meat is peeled, the color tends to turn black, so it is best to thaw it under running water just before eating.

Thawing under running water will take 30 to 40 minutes, depending on the size. If you defrost it too much, the quality will deteriorate, so it is best to eat it when it is about 70% defrosted.

When the crab is thawed, a large amount of water will come out inside the plastic bag, but this is due to the melting of the ice film that covered the surface of the crab. Once thawed, discard the melted water.

Raw crab tends to turn black easily, so eat it immediately after thawing it.

When raw frozen crab is thawed, it may turn black. The reason for the black discoloration is that the proteins contained in the crab oxidize and produce melanin, the black pigment.

When proteins are broken down into amino acids, they turn black due to tyrosine, a component of the amino acids that produces melanin.

If it turns black, it will look and taste bad, so it is important to eat it before it turns black. Raw frozen crab should be eaten as soon as it is thawed.

Boiling inhibits the enzyme that produces melanin, so boiled frozen crab will not turn black over time. However, we recommend eating boiled frozen crab as soon as possible after thawing.

Do not thaw in the microwave

Although you can defrost crab in a short time using a microwave, it is not recommended for defrosting crab. If you defrost the crab in the microwave, it will melt rapidly and the flavor components will flow out from the surface of the crab.

As a result, the meat becomes dry in texture and loses its flavor.

It is also best to avoid cooking such as boiling or steaming food without thawing it. When freezing crabs, they undergo a glazing process, so the surface of the crabs is covered with a layer of ice.

If you cook the food without thawing it, the ice film will melt and cause quality deterioration and odor.

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Do not refreeze thawed crab.

If you refreeze thawed crab, it will lose its flavor. Frozen crab is frozen in a commercial rapid freezer, so it can be eaten deliciously at home or at a restaurant.

With normal freezing methods, the cells are damaged during freezing, resulting in a loss of texture and flavor.

However, by rapid freezing, it is possible to freeze cells without destroying them. It can be frozen without sacrificing freshness or quality, so it can maintain its delicious state.

Home freezers cannot perform rapid freezing, so if you refreeze thawed crab, the cells will be damaged and the quality will deteriorate. Therefore, we recommend eating thawed crab without refreezing it.

Frozen crab has a shelf life of 1 month when frozen and 2 days after thawing.

The length of time that crab can be frozen varies depending on the type of crab, but most crabs can be frozen for one year. However, considering the taste, it is better to eat it after about a month.

Commercial freezers can store food properly at temperatures as low as -30°C, allowing for long-term storage.

However, the set temperature of home freezers is -18℃. Furthermore, since household freezers are opened and closed frequently, the internal temperature can reach -18℃ to -16℃.

If the internal temperature rises, the frozen crab will melt, leading to quality deterioration. If you store it in your home freezer for a long time, the freshness and quality will gradually decrease, so we recommend eating it as soon as possible.

Also, thawed crab will last for 2 days in the refrigerator. It is best to eat it the same day it is thawed, but when storing it, wrap it in plastic wrap and store it in the refrigerator to prevent it from drying out.

The flavor will deteriorate over time after thawing, so we recommend using it as an ingredient in fried rice, gratin, etc.

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Conclusion

Frozen crab becomes much more delicious when thawed in the correct way.

Defrost boiled frozen crab slowly in the refrigerator, and defrost raw frozen crab under running water, following the precautions.

In addition, you can eat even more delicious food by observing the length of time it can be frozen and the recommended thawing time.

Frozen crab tastes best when freshly thawed, so we recommend eating it immediately after thawing.