Fagor Cookbook Cookbook - King Or Dungeness Crab Meat

49

KING OR DUNGENESS CRAB MEAT 

Servings: 4 pints

Headspace: 1 inch

Time: 70 minutes / high pressure setting

Ingredients

48 oz Crab Meat (12 oz per jar) 

Lemon Juice 

Salt 

Directions 

Keep live crabs on ice until ready to can. Wash crabs thoroughly, using several changes of cold 

water. Simmer crabs 20 minutes in water containing 1/4 cup of lemon juice and 2 tablespoons of 

salt per gallon. Cool in cold water, drain, remove back shell, then remove meat from body and 

claws. Soak meat 2 minutes in cold water containing 2 cups of lemon juice and 2 tablespoons 

of salt (or up to 1 cup of salt, if desired) per gallon. Drain and squeeze meat to remove excess 

moisture. Fill jars with 12 ounces of crabmeat. Add 4 tablespoons of lemon juice per pint jar. 

Add hot water, leaving 1 inch headspace. Cap and seal. Place in canner with 2 to 3 inches of 

hot water. 

Process for 70 minutes / high pressure setting.

Pressure Canning Recipes: MEATS, SEAFOOD & POULTRY