King & Dungeness Crab Meat Recipe

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King & Dungeness Crab Meat Ingredients

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A Recipe for
King & Dungeness Crab Meat

Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

This King & Dungeness Crab Meat recipe is one of many in our Meat Category.

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try placing a piece of bread in with the sugar.

This Recipe for King & Dungeness Crab Meat is one of thousands in the Recipes-to-go Meat Cookbook.

Never serve oysters in a month that has no paycheck in it.
P. J. O'Rourke

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

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King & Dungeness Crab Meat

Sex is good, but not as good as fresh, sweet corn.
Garrison Keillor

King & Dungeness Crab Meat Directions

It is recommended that blue crab meat be frozen for
best quality.

Procedure: Keep live crabs on ice until ready to can.
Wash crabs thoroughly, using several changes of cold
water. Simmer crabs 20 minutes in water containing 1/4
cup of lemon juice and 2 tablespoons of salt (or up to
1 cup of salt, if desired) per gallon. Cool in cold
water, drain, remove back shell, then remove meat from
body and claws. Soak meat 2 minutes in cold water
containing 2 cups of lemon juice or 4 cups of white
vinegar, and 2 tablespoons of salt (or up to 1 cup of
salt, if desired) per gallon. Drain and squeeze meat
to remove excess moisture. Fill half-pint jars with 6
ounces of meat and pint jars with 12 ounces, leaving
1-inch headspace. Add 1/2 teaspoon of citric acid or 2
tablespoons of lemon juice to each half-pint jar, or 1
teaspoon of citric acid or 4 tablespoons of lemon
juice per pint jar. Add hot water, leaving 1-inch
headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the canning method
used. Table 1. Recommended process time for King and
Dungeness Crab Meat in a dial-gauge pressure canner.

Jar Size: Half-pints, Pints.
Process Time: 70 minutes for Half-pints, 80 minutes
for Pints. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 - 4,000 ft: 12
lb.
4,001 - 6,000 ft: 13
lb.
6,001 - 8,000 ft: 14
lb.

Table 2. Recommended process time for King and
Dungeness Crab Meat in a weighted-gauge pressure
canner.

Jar Size: Half-pints, Pints.
Process Time: 70 minutes for Half-pints, 80 minutes
for Pints. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

=======================================================
=== * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias

Serves: 1

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King & Dungeness Crab Meat Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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