Method for canning crab meat with the addition of olive oil and garlic powder

Abstract

The invention relates to the use of the meat of white blue crabs. The crabs are thoroughly washed in potable water and steamed at 100°C for 15 minutes to remove all the viscera and gills, allowing the meat to be extracted after cooling. Preserving the blue crab meat requires canning with 25% olive oil, 2% acetic acid, 0.8% salt, and 2% garlic powder.