How to preserve crayfish and crab

Often, housewives try to surprise their guests with interesting recipes, which include canned crayfish or crab. Such a pleasure is worth a lot. Most often in our country you can buy Kamchatka canned crab, but cancers are preserved by producers from other countries. But what if happiness has come to you in the form of a large number of crayfish or crabs? And they took the soul, but there are many more. What to do? Need to preserve! It will be a wonderful independent delicacy and an excellent addition to any sea salad.

Cancer Ponytails

A great solution for those whose husbands have caught a lot of crayfish. And according to this recipe they are obtained as just cooked. If you want to eat them like that, just warm the jar in hot water. Or pour olive oil on them and sprinkle with herbs. They are tasty both in cold form and warm.

What is needed for that:

  • crayfish
  • salt;
  • vinegar;
  • container for cooking;
  • container for preservation;
  • sealing covers;
  • sealing key.

How we will do it:

  1. Initially, you need to cook the crayfish. To do this, they are washed under a large amount of running water.
  2. Boil water in a large container. In it you need to add a glass of table salt and vinegar (for a volume of water of 5 liters).
  3. Now you need to quickly immerse the crayfish in boiling water. We wait until it boils again.
  4. After boiling water, wait a quarter of an hour and turn off the fire.
  5. We drain the water and fill the crayfish with cold water so that they cool faster and can be cleaned.
  6. Only meat from the tail is suitable for preservation, so we carefully get it out, breaking the shell.
  7. Put five liters of water on the fire and bring it to a boil with three glasses of sodium chloride.
  8. We spread the meat in sterilized jars with a volume of 0.5 l.
  9. Fill it with boiling brine, not reaching a minimum of a centimeter to the shoulders of the can.
  10. We cover and put on sterilization for an hour and a half.
  11. Roll up the lid, check for leaks and leave to cool in a cool place.

Store in the cold for no more than 8 months from the time of canning.

"Spicy cancer"

This recipe is considered more than a snack rather than a salad. It is great for beer parties or nice get-togethers with friends around the campfire. And for the New Year holidays, it will become just a godsend. And if friends find out that you prepared them yourself, then there will be thousands of delighted words addressed to you. What could be better than well-deserved praise?


  • crayfish
  • a mixture of herbs for fish (spicy);
  • salt;
  • vinegar;
  • cans for preservation of no more than a liter;
  • sealing covers;
  • sealing key.

How we will do it:

  1. Cancers must be brought to full readiness before conservation. To do this, they are thoroughly washed under cold water and immersed in boiling salt water. At 4.5 liters of water you need to put a glass of salt and vinegar.
  2. After boiling brine with crayfish, they need to be cooked for at least 20 minutes.
  3. Put them in a colander and put them under cold water.
  4. Take the meat from the tail. It can be cut in portions if the tail is large or left whole if small.
  5. Tightly put the meat in jars that have previously been thoroughly washed and sterilized.
  6. On 3 liters of boiling clean water you need to put one and a half glasses of salt, half a pack of a mixture of herbs for fish, half a glass of vinegar.
  7. Pour cans with brine and put on sterilization. The procedure takes 2 hours.

"Dill Paradise"

The seasoning that best suits boiled crayfish is dill. It is perfect for preserving this product.

The meat prepared according to this recipe is great for salads as well as for a regular snack.

What is needed for that:

  • crayfish
  • salt;
  • vinegar;
  • fresh dill (1 bunch for cooking, 1 bunch in jars);
  • container for preservation;
  • sealing screw caps.

How to cook:

  1. Rinse the crayfish under running water.
  2. In a large saucepan, heat the water to a boil (4.5 liters), add the washed dill, a glass of salt and half a glass of vinegar to it.
  3. Put crayfish in boiling water.
  4. Boil a quarter of an hour. Remove from water and drop into a colander to cool. The process can be accelerated by pouring cold water on the crayfish.
  5. Extract the meat and put it in jars, layering with dill branches.
  6. Put a pot with 4 liters of water on the fire, add two glasses of salt and a glass of vinegar to it. Boil.
  7. Pour meat with hot brine, dig a lid and put on sterilization (2 hours).
  8. Roll up the covers and put to cool.

Kamchatka's favorite crab

For this recipe, only meat from the anterior phalanx of the crab claw is used. The result will please you as a part of any salad, and as an independent dish. And you can fry in butter and serve with boiled rice - you won’t pull by the ears. But most of all men appreciate him for a bottle of beer.

What is needed for that:

  • crabs;
  • container for preservation - 0.5 l;
  • sealing covers;
  • sealing key.

How to cook:

  1. Raw meat is removed from the claw, washed and placed in jars, which had previously been thoroughly washed and underwent sterilization.
  2. Cover and set to sterilize. This is done in 2 doses: the first time is 1.5 hours, then allowed to cool and sterilized for another hour.
  3. Roll up the lid, allow to cool and send for storage in the cold.

Duration of storage - no more than a year.

"Fresh crab"

This recipe is for owners of large freezers. They should be constantly maintained at the same temperature.

What is needed for this:

  • crabs;
  • plastic bags.

Method One:

  1. Get the crab meat.
  2. Rinse it.
  3. Blot with a paper towel.
  4. Put on a board covered with a plastic bag and send to freeze.
  5. When it freezes, put in a bag and store it like that.

The second way:

  1. The crab meat must first be cooked until cooked.
  2. Cool.
  3. Put on a board covered with a bag.
  4. To freeze.
  5. Transfer to storage in a package.

How to cook crayfish

Such simple recipes will help you save your family budget and delight loved ones with amazing dishes - no worse than in a restaurant.

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