How do you remove the fishey taste from canned crabmeat?

You can't really remove the "fishy" taste from canned crabmeat. The taste you're describing is actually the natural flavor of crab. While it might be stronger in some canned varieties, it's not a sign of spoilage or a problem to be fixed.

Here's why:

* Canned crabmeat is pasteurized: This process kills bacteria and extends shelf life, but it also can sometimes intensify the natural flavors of the seafood.

* The quality of the crab: The taste can vary based on the type of crab used and how it was processed.

* Personal preference: What one person finds "fishy" another may find simply "crabby."

Instead of trying to remove the flavor, here are some ways to enhance the taste of canned crabmeat:

* Use it in dishes that complement the flavor: Crab cakes, salads, dips, and pasta sauces all benefit from the savory, briny taste of crabmeat.

* Add contrasting flavors: Lemon juice, herbs, and spices can help balance out the strong crab flavor. Try adding dill, parsley, chives, or a squeeze of lime.

* Cook it with other ingredients: Combining the crabmeat with other strong flavors like garlic, onion, or tomatoes can help mask the "fishy" taste.

* Use high-quality crabmeat: Look for brands that use fresh, sustainable crab and have a good reputation for quality.

If you're really sensitive to the taste, you can try soaking the crabmeat in milk or water for 30 minutes to try and dilute the flavor. However, this will also dilute the crab flavor itself.

Ultimately, whether you like the taste of canned crabmeat is a matter of personal preference. If you don't enjoy the strong flavor, you might try substituting other seafood options, like imitation crab or fresh crabmeat.