Instructions

1. Cool cooked crab cakes until they reach room temperature. (Uncooked crab cakes can be frozen immediately after they are made). The goal is to prevent any residual heat from causing condensation, which will affect the taste, in the storage container. Cover the crab cakes loosely with foil while they cool, but do not leave them out for longer than 2 hours.

2. Line a freezer-safe container with wax paper. A glass or plastic container with a lid ensures you can lock out any air.

3. Make a single layer of the crab cakes in the container. When placing the crab cakes try to keep the individual cakes from coming in contact with each other. A single layer of crab cakes will prevent them from sticking together when they freeze.

4. Lay a sheet of wax paper over the layer of crab cakes. Place a new layer of crab cakes on the paper, just like the first. Repeat this step as often as needed.

5. Seal the container securely, leaving a small amount of space at the top to prevent the lid from pressing on the crab cakes. A lightly sealed lid will speed up the freezer burn process.

6. Place a piece of masking tape over the container and write the date and contents on the masking tape. Crab cakes can be stored up to six months before they begin losing their taste and their structure begins to degrade when defrosted.