Shelf-Stable Canned Crab

• Shelf-stable canned crab is comparable to canned tuna or salmon, able to last for extended periods on your pantry shelf. That's because it's fully sterilized during the packing process, like the majority of your canned foods. This requires the crab to be cooked for an extended period, at a temperature well above the boiling point of water. Sealed in its sterile cans the crab can remain edible for years, though over time its flavor and texture will begin to deteriorate. The downside to this packaging method is that crab is best when cooked minimally and at low temperatures, so shelf-stable crab tends to be drier and less flavorful than refrigerated varieties.

Refrigerated Canned Crab

• The kind of canned crab that requires refrigeration undergoes a gentler packing process. Instead of extended high-temperature processing, it's simply cooked to a food-safe temperature -- effectively pasteurizing it, like milk, rather than sterilizing it -- then sealed in its can. Heat-resistant bacteria in the crab, forced to protect themselves by forming spores during the packing process, will remain dormant as long as the can is kept at a foodsafe refrigerator temperature. If the can is left out at room temperature they'll revive and spread throughout the crab meat, making it unsafe and potentially lethal.

The Right Can for the Job

• Refrigerated crab meat is a premium product, and most manufacturers choose to process only the best of their crab through that method. Jumbo lump crab is the highest grade, followed by lump, claw meat and the lower-grade "white" crab. Shelf-stable canned crab is typically made from less flavorful and less desirable species, though it often contains high-quality crab that was fragmented during the picking process and was deemed too small for the premium canned product. Choose your crab accordingly, depending on its purpose. For crab cakes and other premium purposes, buy the best quality refrigerated crab you can find. Crab dip for your block party, or crab salad for sandwiches, can usually be made with the lower quality shelf-stable product.

Care and Keeping

• Shelf-stable crab should be stored in a cool, dark, well-ventilated place, where it won't be subjected to moisture or extremes of heat. As long as the can's seal isn't damaged by rust or a physical injury it will remain food safe, though quality begins to deteriorate by the second year. Refrigerated crab is always stamped with a freshness date, typically 12 to 18 months after the processing date. This is only a guideline, because it assumes the can has been properly refrigerated throughout its lifetime. If you've had a power outage, or if you suspect a can has been left out at room temperature, it's better to discard your crab -- despite its cost -- than risk a serious illness.