Free Recipe King and Dungeness Crab Meat

Recipe Type: S Recipes
Recipe Preparation: simmer
Cooking Temperature:
Recipe Serves: 1

Ingredients for King and Dungeness Crab Meat Recipe

King and Dungeness Crab Meat

King and Dungeness Crab Meat Preparation

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 From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini

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