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Fresh crabs can be frozen for use later when the monsoon brings the empty shells...

THE RIGHT FREEZE TEMPERATURE

A whole, uncleaned crab contain undigested food and waste which can cause bacteria while freezing. Most household refrigerators are not capable of quick freezing. Additionally, household freezers tend to be around 25° – and to prevent bacteria growth, a temperature of 0° F is recommended. However — if you have a flash freezer, this method works. Freeze whole live crabs in a ziplock type bag and remove air. When you're ready to eat the crab, instead of conventional refrigerator defrosting, simply throw the frozen whole crab into the steamer.

FREEZE IT RIGHT

Either freeze the crab live or cook and freeze, and it will last up to about three months. Clean crab by removing top shell, rinsing in cold water. Remove gills and stomach and any tomali. Pull off flap and the mouth and any remaining shell. Split body into half. You can keep legs on or off. Put them in ziplock bags. Wrap them in a couple of layers of either newspaper or freezer paper to help preserve and prevent freezer burn.

CRAB MEAT ANYONE?

Cook crabs, extract meat. Store in airtight containers. The milk method: Cook crabs, extract meat. Put meat into an airtight container and then cover the crabmeat with milk. Remove air and freeze. Flash freezing: Put a baking pan in your freezer and let it get good and cold. Then spread the crabmeat out and freeze.