The first step is to cook the whole crab before freezing it so that when you store crab in the freezer the meat doesn’t discolor. To cook the crab, fill about 3/4th of a big pot with water and throw in a pinch of salt. Bring the water to a roaring boil and use a pair of tongs to add the fresh crabs into the pot. Cook them for about 25 to 30 minutes.

Drain the cooked crabs in a large colander and put them under cold running water so that they can cool down to room temperature.

Put the drained crabs on a towel to dry.  

Use kitchen shears or your fingers to snap off the pointy ends or claws of the crab legs so that they don’t puncture the freezer bag. Pull off the top shell and rinse the inside of the crab with cold water as well. Pull out the stomach and gills and discard them. Make sure to pull off the flap and mouth and discard them as well.

Either put the entire crab in a heavy-duty freezer bag or break its body in half and rinse it under cold water before freezing it in the shell. 

Alternatively, you can remove the meat from the crab shell by pulling the legs off of the body and breaking them at the joints. Slide the leg meat out with your fingers. Then, use a mallet to break open the body and claws and remove the meat from those areas. Rinse the meat under cold water.

Wrap the crab or crab meat in plastic wrap. Put the wrapped crab in a heavy-duty sealable freezer bag. Use a marker to write the date and the type of crab you’re freezing on the bag. Use a straw to suck the air out of the bag and then seal it.  

Use some aluminum foil to wrap the sealed bag and put it in your freezer right away.