On New Year’s Eve, we had crab legs. They were great, but we didn’t eat every one of them and so we put two of them in the freezer. Now, I want to thaw them and put them on some creamy linguine this evening, but I’m starting to wonder if there’s anything wrong with doing that. I know there can be problems with seafood and re-heatijng. I intend to thaw them quickly under cold water and then put the meat right on the pasta when it’s done. Problem?
If you quickly froze it, I don’t really see a problem.
Were they wrapped well in the freezer? The only real issue you might have is freezer burn. Assuming you wrapped them in plastic or paper or something, they’ll be fine. Crab legs can last a long time frozen.
Can she dance?
Based solely on the above few guesses, I did it. This may be my last post ever.
So… are you still around today?
Yes, I lived.
But it wasn’t all that good, after all. 
OK, enlighten us: why not so good? Did the flesh come out dry/stringy (from moisture loss) or did it smell funky, or something else … ?
Yeah, texture wasn’t real solid, but mainly, it just smelled and tasted too fishy. I expect a sort of strong smell with crabmeat, but this was too much. I don’t remember them being so pungent originally. I probably won’t do it again, however. On the other hand, the cream sauce and the linguine were excellent.
Frozen crab can be rehabilitated by re-boiling it in salty water, as if it were un-cooked and fresh, you just don’t cook it as long. You might be surprised at how well this works. Just thawing out frozen crab and expecting good results will leave you disappointed.
Quickly frozen crab that has be re-cooked in salt water is almost as good as fresh.
Wow, Dallas Jones, thanks for that tip!
I have had the same experience as the OP did, and now I will try this next time.
I love this place.
So do I, but where was this guy when I needed him? xo, C.