Handling... Live crab should be put into a well-aerated chilled-saltwater tank (temp 45°-50° F.) as soon after arrival as possible. Immerse slowly to facilitate gill function. Oregon Dungeness crab can be kept with live lobster, but should be separated by a divider.

Fresh Whole-Cooked Crab should be refrigerated at 33° to 35°, preferably in ice. If stored in shipping box, drain melted ice water so crabs aren't submerged. Keep lid closed and avoid contact with blowing air so crabs won't dry out. Shelf life is approximately 7 days.*

Picked Meat (fresh) should be kept on ice in a sealed container and refrigerated at 33° to 35°, preferably in ice. Shelf life is approximately 5-7 days. Frozen picked meat should be stored at 10°F or colder. Shelf life is approximately 6-9 months.

Frozen Whole-cooks, sections and single legs should be stored at 10°F or colder. Allow adequate cold-air circulation. avoid temperature fluctuation. Shelf life is approximately 9-12 months.

* shelf life is dependant on handling & other variable conditions

Thawing... Release Vacuum from vacuum packed products before thawing. Frozen product should be thawed slowly under refrigeration. Thawing in warm water or at room temperature compromises product quality. Large quantities can be thawed under a cold water spray, but avoid direct product to water contact. Try to thaw on an "as needed" basis and keep chilled until use. Do not refreeze crab.

Quality Spec's... Live Oregon Dungeness crabs should show signs of activity and should react to stimulation. Fresh whole-cooks should have "heft" and not feel light. Shell (back) should be moist and intact, legs and claws should be attached.

Frozen product forms should show no signs of discoloration or freezer burn. To maintain maximum quality, good product handling and inventory practices should be applied to fresh as well as frozen market forms. all boxes should be dated when received and a "first i, first out" program should be adhered to.