How long does it take for crab meat to go bad?

November 30, 2025 •

4 min read

According to the U.S. Food and Drug Administration (FDA), fresh crab meat can stay safe in the refrigerator for about 1 to 2 days. The shelf life for crab meat varies significantly based on how it is stored and processed, so knowing how long does it take for crab meat to go bad is essential for safety and flavor.

Quick Summary

The lifespan of crab meat depends on whether it's fresh, cooked, or processed, with refrigeration providing a short window of 1-4 days before spoilage. Proper storage methods are critical for maximizing freshness and preventing harmful bacterial growth, which can be identified by changes in smell, color, and texture.

Key Points

Fresh vs. Cooked: Fresh, picked crab meat lasts only 1-2 days in the refrigerator, while cooked crab meat has a longer shelf life of 3-5 days.
Two-Hour Rule: Never leave cooked crab meat out at room temperature for more than two hours, as this is the danger zone for bacterial growth.
Signs of Spoilage: A strong ammonia, sour, or fishy smell is the clearest indicator of bad crab meat. Other signs include a slimy texture or discoloration (grayish or bluish hues).
Freeze for Longer Storage: For long-term storage, freezing is the best option. Cooked crab meat can last 3-8 months in the freezer when stored correctly in an airtight container or vacuum-sealed bag.
Handle Live Crabs Carefully: Live crabs must be cooked as soon as possible and never refrigerated or frozen alive. If a live crab dies before cooking, it should be discarded.
Pasteurized Option: Unopened, pasteurized crab meat can last for 6-12 months in the refrigerator. Once opened, it should be consumed within 3-4 days.

Understanding the Variables Affecting Crab Meat Spoilage

Several factors determine how long it takes for crab meat to go bad. The most critical is its state—whether it is live, fresh (raw), cooked, pasteurized, or frozen. Each type has its own set of rules and timelines for safe consumption, largely due to different levels of bacterial and enzymatic activity.

How Proper Handling Extends Shelf Life

Proper handling begins the moment the crab is caught. The faster a crab is cooked and its meat is properly stored, the longer it will remain fresh. Leaving crab at room temperature for more than two hours significantly increases the risk of bacterial growth and food poisoning. For live crabs, keeping them in an aerated, cold environment is vital. If a live crab dies before cooking, it should be discarded immediately to prevent enzymes and bacteria from rapidly spoiling the meat.

Shelf Life for Different Forms of Crab Meat

To ensure your crab meat remains safe and delicious, follow these guidelines for different preparations:

Live Crabs: Should be cooked as soon as possible, ideally on the day of purchase. They can be kept in a cold, moist, and well-aerated environment for up to 1-2 days, but quality diminishes quickly.
Fresh (Raw) Picked Meat: Typically lasts 1-2 days in the refrigerator at or below 40°F (4°C).
Cooked Crab (Whole or Legs): Whole cooked crabs or legs can be refrigerated for 3-5 days. It's best to consume leftover crab legs within 3-4 days to maintain quality and safety.
Cooked, Picked Meat: Should be consumed within 3-4 days when kept refrigerated. Some experts suggest a slightly shorter 2-day window for maximum freshness.
Pasteurized Crab Meat (Unopened): This heat-treated product has a much longer shelf life and can last 6-12 months unopened under constant refrigeration. Once opened, it should be treated like fresh crab and consumed within 3-4 days.
Frozen Crab Meat: Properly frozen crab meat can last 3-8 months in the freezer without a significant loss in quality. Vacuum-sealing can extend this shelf life even further.

How to Identify Spoiled Crab Meat

Using your senses is the best way to determine if crab meat has gone bad. Never taste seafood that you suspect might be spoiled.

Smell: Fresh crab has a mild, slightly sweet, or briny ocean scent. A strong, sour, fishy, or ammonia-like smell indicates spoilage and is a definitive sign to discard the meat. The ammonia odor is particularly strong and pungent.
Appearance: The flesh of fresh, cooked crab should be bright white with a reddish-pink tinge. Any signs of discoloration, including grey, bluish, or brownish spots, suggest that the meat is degrading and should be thrown out.
Texture: Fresh crab meat is firm and moist. If it feels slimy, mushy, or unusually soft, it is a sign of bacterial growth and should be discarded.

Comparison of Crab Meat Storage and Shelf Life


Type of Crab Meat	Room Temperature Shelf Life	Refrigerated Shelf Life (at 40°F / 4°C)	Frozen Shelf Life (at 0°F / -18°C)
Live Crabs	No more than 2 hours	1-2 days (must be kept alive and aerated)	Not recommended
Fresh (Raw) Picked	No more than 2 hours	1-2 days	2-4 months
Cooked (Whole or Legs)	No more than 2 hours	3-5 days	6-8 months (best quality)
Cooked (Picked Meat)	No more than 2 hours	3-4 days	3-8 months (becomes stringy over time)
Pasteurized (Unopened)	N/A (Requires refrigeration)	6-12+ months	Not recommended
Pasteurized (Opened)	No more than 2 hours	3-4 days	1-2 months

Tips for Safe and Long-Lasting Storage

Refrigerate Immediately: For fresh or cooked crab, always refrigerate promptly in an airtight container to prevent dehydration and bacterial contamination.
Drain Melted Ice: When storing live crabs on ice, be sure to drain the melted water, as submerging them can cause them to die.
Use Proper Freezing Techniques: For best results, freeze cooked crab meat in an airtight, heavy-duty freezer bag, or vacuum-sealed bag. Some techniques suggest freezing it first on a sheet to prevent clumps before sealing. A brine or milk solution can also help preserve moisture.
Thawing Properly: Thaw frozen crab meat in the refrigerator rather than at room temperature to minimize the risk of bacterial growth. This can take up to 24 hours depending on the amount.

Conclusion

Knowing how long does it take for crab meat to go bad is a vital part of preparing and enjoying this delicate seafood safely. The timeline is highly dependent on the form of the crab meat and the storage method used. While live or fresh crab meat has a very short refrigerated shelf life of 1-2 days, properly handled cooked crab meat can last 3-5 days in the fridge and several months in the freezer. Always rely on visual and olfactory cues—a sour smell, slimy texture, or grayish color are clear indications that the crab is no longer safe to eat. By following proper storage and handling procedures, you can minimize waste and maximize the enjoyment of your crab dishes.

FoodSafety.gov provides reliable guidelines for storing various food items, including shellfish.

Frequently Asked Questions

Yes, eating spoiled crab meat can lead to food poisoning, with symptoms including nausea, vomiting, diarrhea, and fever. It is crucial to check for signs of spoilage and to err on the side of caution.

Leftover cooked crab legs should be stored in an airtight container or covered tightly with plastic wrap or foil in the refrigerator. They will last for 3-5 days.

No, it is not safe to eat crab meat that has been left out overnight. Perishable seafood should not be left at room temperature for more than two hours, or one hour if the temperature is above 90°F (32°C).

For unopened pasteurized crab meat, check for bulging or puffed cans, which indicate spoilage. Once opened, signs of spoilage are the same as for fresh crab: a sour smell, slimy texture, or gray discoloration.

Freezing can cause the texture of crab meat to become slightly stringy, especially if it's not stored properly. Freezing in the shell or using vacuum-sealing helps preserve its texture and moisture better.

It is generally not recommended to cook a crab that has died, even if it was recent. Enzymes and bacteria in the crab's gut can multiply rapidly after death and spoil the meat. It's best to cook crabs while they are still alive.

Fresh, uncooked picked crab meat spoils in 1-2 days, while cooked picked crab meat takes 3-4 days to go bad. The exact time can be influenced by refrigerator temperature and container sealing.