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Started By
Message
Soft shell crabs - how long will they keep?
Posted on 8/21/16 at 6:49 pm
Posted on 8/21/16 at 6:49 pm
I picked up 8 soft shells in Saturday. How long will they keep? Can I wait until Wednesday to cook them?
3
Posted on 8/21/16 at 7:05 pm to Neauxla
If you are frying then yes
Posted on 8/21/16 at 7:05 pm to Neauxla
It really depends on how cold you can keep them, Wednesday is pushing it. Do you know how long they were out of the water when you Bought them?
Posted on 8/21/16 at 7:06 pm to CoachChappy
I usually cook the same night, but if frying he should be OK
This post was edited on 8/21/16 at 7:07 pm
Posted on 8/21/16 at 7:20 pm to Front9Bandit
quote:
usually cook the same night, but if frying he should be OK
Word.
The best soft hsells crabs I ever had, we pulled out of a trap at the dock at Net's family's house and fried them right there. Can't get any fresher.
Posted on 8/21/16 at 7:25 pm to CoachChappy
lol no doubt baw, glad you was invited
Posted on 8/22/16 at 10:44 am to CoachChappy
quote:refrigerator? Or should I put them on ice in the ice chest?
It really depends on how cold you can keep them, Wednesday is pushing it.
Posted on 8/22/16 at 11:31 am to Neauxla
I keep all fresh seafood on ice in the fridge unless the amount is too much for the fridge. In that case, on ice in the ice chest.
ETA: Wednesday would be too long for my taste.
ETA: Wednesday would be too long for my taste.
This post was edited on 8/22/16 at 11:32 am
Posted on 8/22/16 at 11:37 am to Gris Gris
quote:
ETA: Wednesday would be too long for my taste.
Only time everyone could come over. Posted on 8/22/16 at 11:45 am to Neauxla
Keep ice packs on the crabs in the fridge, rotate packs every 12 hours or so.
If you can keep the crabs above 32* but below 36* they will be fine.
Most fridges run 36-40.
Most Fried Soft Shell crab dishes you have consumed in restaurants probably spent more time on the shelf than your crab will anyway.
If you can keep the crabs above 32* but below 36* they will be fine.
Most fridges run 36-40.
Most Fried Soft Shell crab dishes you have consumed in restaurants probably spent more time on the shelf than your crab will anyway.
This post was edited on 8/22/16 at 11:46 am
Posted on 8/22/16 at 11:47 am to Neauxla
Where did you buy them?
Were they fresh?
I buy my Soft shells from a crabber who has a molting tank. He sells the smaller ones for a $1 each, frozen. I really can't tell the difference from a fresh one after they've taken a hot grease bath.
If I was you I'd wrap them in saran wrap and freeze them till Wed. They only take a hour or so to thaw.
Were they fresh?
I buy my Soft shells from a crabber who has a molting tank. He sells the smaller ones for a $1 each, frozen. I really can't tell the difference from a fresh one after they've taken a hot grease bath.
If I was you I'd wrap them in saran wrap and freeze them till Wed. They only take a hour or so to thaw.
Posted on 8/22/16 at 1:23 pm to CHEDBALLZ
quote:
If I was you I'd wrap them in saran wrap and freeze them till Wed. They only take a hour or so to thaw.
I agree. I wouldn't take the risk unless I knew they were very fresh when purchased and had been on ice since purchase.
Posted on 8/22/16 at 1:54 pm to CHEDBALLZ
quote:
If I was you I'd wrap them in saran wrap and freeze them till Wed. They only take a hour or so to thaw.
Chez Francois Seafood (Laffy) sells frozen SS crabs all the time , defrost in a few hours then cook as desired
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