| abstract |
An improved quick-freezing process for whole blue crabs to be subsequently served whole as steamed crabs with enhanced flavor and providing extended shelf life without loss of flavor or texture. The process includes the steps of quick cooking whole blue crabs while maintaining maximum water content using a sugar-liquid bath, chilling while maintaining maximum water content using a sugar-liquid bath and quick freezing to at least -15° F. without cracking, and storage at a uniform temperature of at least -15° F. |