Is it safe to eat left over shrimp and crab legs made from a seafood boil?

Shrimp and crab legs: Once removed from the shells and cooled to room temperature, Cooked shrim and crab meat should be sealed tightly in shallow airtight container or wrapped securely with heavy duty plastic wrap and refrigerated promptly at 40° F or below within two hours of cooking

Storage time: Cooked shrim and crab legs can be refrigerated for a maximum of 3 to 4 days. They should not be left at room temperature longer than 2 hours to prevent bacterial growth.

Reheating:

- Always reheat refrigerated cooked shrim and crab legs to 165° F measured with a food thermometer.

- Reheat shrimp and crab slowly to ensure that heat is distributed evenly throughout the food.

- Do not reheat shrimp or crab legs more than once, as this can increase the risk of bacterial contamination.