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Thread: Pickling crab meat

   
  1. #1
    wallz
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    Default Pickling crab meat

    Im great lover the Blue Swimmer crab which there is plenty of around S.A in our upper gulf waters.The problem once cooked they dont last long in the fridge and dont freeze well cooked or uncooked.I would like to know how to pickle the cooked crabmeat anyone know how?

    Here some pics of my most recent catch from Wallaroo jetty,S.A

  2. #2
    Sparkesy2
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    I have never pickled crab meat and I don't know whether you can as crab meat tends to get a bit mushy. I have got a recipe for pickled squid and you can probably use the same recipe for crab meat but honestly I don't recommend it.
    You might be better of making something like crab pies in a rich white sauce and freezing them. I have tasted crab and lobster pies from a bakery on King Island and they are absolutely delicious.
    Natalie
    "Nothing grows faster than a fish between
    the time he nibbles and the time he gets away"
    :)

  3. #3
    wallz
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    Thanks Sparkesy2 i would like your recipe for pickling squid,ibelieve it would work the same for crabmeat

  4. #4
    Sparkesy2
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    This is a very easy recipe. I would be interested to find out if it can be used for crab meat with a little variation.

    PICKLED SQUID

    Squid
    Olive oil
    Salt
    Freshly ground pepper
    Chopped fresh parsley
    Few sprigs fresh rosemary
    White vinegar (approx.)

    --------PICKLING SPICES & HERBS-----

    8 Black peppercorns
    2 Garlic cloves
    1 Bay leaf
    1 Sprig fresh rosemary

    Wash and clean the squid, separating the outer sacs from the heads and
    tentacles, removing and discarding the translucent cartilage, and small
    sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
    with cold water. Heads and tentacles should be rinsed thoroughly. Cut the
    sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in
    the squid rounds, heads and tentacles. Cover and simmer until bright pink
    and tender (approximately 30 minutes), adding salt and pepper to taste,
    parsley and rosemary during the last 15 minutes. Half fill a clean
    quart-sized jar with the squid and all the juices remaining in the pan.
    Add white vinegar almost to the top, then the pickling spices and herbs.
    Seal the jar tightly and shake. Marinate at least one day before serving.
    Keep in the refrigerator.
    To serve, remove from marinade and serve cold. Once a jar is opened, the squid is to be eaten within 10 days.

    Enjoy
    Natalie
    "Nothing grows faster than a fish between
    the time he nibbles and the time he gets away"
    :)

  5. #5
    wallz
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    That is very similar as what im doin with my crab meat,the thing i dont like is the real strong vinegar taste,thats what im trying to get away from.I thought there might be a way of doin it without so much vinegar.

  6. #6
    Sparkesy2
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    You can try making up a brine - water, salt, brown sugar, peppercorns, bayleaf. Bring to boil, cool. Put crab meat in jars and add the brine, seal.
    Natalie
    "Nothing grows faster than a fish between
    the time he nibbles and the time he gets away"
    :)

  7. #7
    wallz
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    Thanks for that,how long will it keep in the fridge do you think?

  8. #8
    Sparkesy2
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    As long as the jars are sterilized and sealed well, they should keep for a couple of months I reckon. Put some oil on top of the brine that is in the jar with the crab meat that way you are sure that they are sealed properly so as to stop any air getting through to the brine which will prevent from developing any fungus.
    Good luck, let me know how you go.
    Natalie
    "Nothing grows faster than a fish between
    the time he nibbles and the time he gets away"
    :)

  9. #9
    wallz
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    Thanks for that next time i catch a heap,i will give it ago and let you know how it turns out.

 

 

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