The colors should be bright and clean.

A brown color to either the white flesh or the red rind tells you that the crab meat has spent too … One is its affordable price, which is about 1/3 of the cost of real crab (Imitation crab is also convenient, as it can be added to dishes without further preparation.
People with kidney disease are at higher risk (In addition, some people may find it unappetizing that the carmine frequently used to color imitation crab is extracted from insects.There are several reasons imitation crab is popular. That you are not is a gift.

She is a support worker in the neonatal intensive care and antepartum units of her local hospital and recently became a certified group fitness instructor. Or maybe you'll just get sick enough to wish you were dead.Well, I'm not asking permission so much as just wanting a second opinion & maybe some more information about this kind of thing. Crab that has been stored in a container or without ice is likely spoiled and unsafe for consumption. konolia, you know that it's not guaranteed that he'll be poisoned right?All right, I'll go with the minority here, and say eat it. Once thawed, immitation crab will last about 5-6 days, if kept in air tight container. Or...return it back to the store after you have refrigerated it. and by the way:I'm still left wondering why something which has been pasteurized and canned needs to be refrigerated before it is opened. It's important to check the raw crab meat to make sure it is fit for eating before you add it to any of your dishes. Then I got food poisoning (by very expensive crab meat and a very expensive meal). If your meat smells rancid, it most likely is.

Harvested raw crab meat should always be stored on a bed of ice, uncovered, says the Maryland Seafood company.

Actually, -10 points because you totally scared me off of dinner and I ate a ridiculous veggie burger instead of enjoying my wife's legendarily fine cooking. bock bock bock! Home; Practice Areas; People . Ask MetaFilter is where thousands of life's little questions are answered.Calling all microbiologists & bacteria enthusiasts: left out two cans of Phillips backfin crab meat last night, which are supposed to stay refrigerated. If food is left out in danger zone for more than four hours, it most likely is infected with bacteria.

Our website services, content, and products are for informational purposes only. crash: shipping things like seafood and, more to my experience, cheesecakes, often involves refrigerated trucks or chunks of dry ice.If _sirmissalot_ gets sick from eating the canned crab meat, I vote five fresh fish changes their moniker ;)I should mention that I've had salmonella and barely lived to tell the tale. but i don't like crab and am in a country where saying such things is not something i can be taken to court for.IANAD, but if it's canned, and unopened, I wouldn't worry about it.I'd say don't eat them, just because they told you not to, but I am not familiar with canned foods that require refrigeration, so I don't really know the process they used at the factory; which leads me to trust them more.Let's face it, you couldn't really enjoy that crab after all this, could you? After weighing all of the pros and cons, I think it's gonna come down to the wire: the sniff test.Could we clarify something here?
Just smelled like pasta. Spoiled red meat has a distinct, pungent scent. The white meat will begin to turn a blue or grey color.

Just the mention of tubthing, and I lost all appetite. Purchasing your crab raw gives you a superior taste and texture over crab that has been frozen and defrosted.


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