Well, here is the result of the last four days of crabbing season! Four more pounds of cleaned crab meat in the freezer. We have the best recipe for crab cakes, and are already looking forward to having some of those. David freezes the meat in salt water, which keeps it from drying out - you can hardly tell the difference from the fresh meat. The texture is a little chewier than fresh, but that doesn't matter in the crab cakes. It is a lot of work, but well worth it!
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