Blue crabs are simple to prepare and, after the meal, you may find yourself with leftover crabmeat. Properly refrigerated in shallow containers, the crabmeat will keep for two days before it needs to be reheated and eaten. If you need to store it longer, it is best to freeze the leftovers immediately after the meal.
Remove the blue crab meat from the shell if you have not already done so.
Place the crabmeat in a saucepan and cover with water or wine.
Heat the crabmeat over medium heat on the stove top until an instant-read thermometer inserted into a large chunk reads 165 F.
Melt 1 to 3 tbsp. of butter in a skillet. The exact amount will depend on how much leftover blue crab meat you have to reheat. If it is a skilletful, go with the 3 tbsp. of butter. Alternatively, you could use olive or vegetable oil.
Add the blue crab meat after the butter is melted or the oil is hot.
Saute for several minutes or until the crab is sufficiently reheated. Again, an instant-read thermometer should read 165 F.
Add the leftover blue crab meat to the ingredients of your favorite seafood casserole recipe.
Bake the casserole in the oven according to the recipe instructions.
Insert an instant-read thermometer into the center of the casserole to ensure that the dish is heated to 165 F.
As a food-safe precaution, heat all leftovers to at least 165 F. The U. S. Department of Agriculture's Food Safety and Inspection Service lists the danger zone for food at 40 F to 140 F as the temperatures where food bacteria is most likely to grow.