How long do crab and lobster last in the fridge and freezer?

In short: crab and lobster keep 2 to 4 days in the refrigerator at 40°F (4°C) or below. Frozen at 0°F (−18°C), food stays safe indefinitely, and the best quality lasts 2 to 4 months.

Storage times at a glance

Type	Fridge (40°F / 4°C)	Freezer (0°F / −18°C)
Fresh crab meat	2 to 4 days	2 to 4 months
Fresh lobster	2 to 4 days	2 to 4 months
Live crab or lobster	1 day	Freezing not recommended

Live crab and lobster: cook the same day

Live crabs and lobsters should be cooked the day you buy them. Keep them in the refrigerator in an open container covered with a damp cloth; never store them in fresh water or in an airtight bag, which kills them. Cook only shellfish that are alive and moving.

Fresh and cooked crab meat

Fresh crab meat and fresh lobster keep 2 to 4 days in the refrigerator. Keep them on ice or in the coldest part of the fridge and throw them out if they smell of ammonia or sour, or if the meat feels slimy.

Freezing crab and lobster

Crab meat and lobster freeze for 2 to 4 months; freeze the meat out of the shell in airtight containers. Freezing live crab or lobster is not recommended, because the meat deteriorates quickly once they die.

How to store fish and seafood

• Keep fresh fish and seafood in the coldest part of the refrigerator and use it quickly.
• Store live shellfish in a container covered with a damp cloth, never in an airtight bag or in water.
• Discard live shellfish whose shells are broken or stay open when tapped.
• Thaw frozen fish in the refrigerator overnight, or sealed in cold water if you need it sooner.
• Cook fish to 145°F (63°C), until the flesh is opaque and separates easily.

Freezer times are about quality, not safety

Food kept continuously frozen at 0°F (−18°C) stays safe indefinitely; the freezer times above are about flavor and texture. Label packages with the date you froze them.

Avoid freezing, thawing and refreezing the same food. Every cycle damages texture and flavor, and food that thawed outside the refrigerator gives bacteria a chance to grow. Raw food thawed in the refrigerator can be refrozen, with some loss of quality. Food thawed in cold water or in the microwave must be cooked before it goes back in the freezer. Never refreeze food that thawed on the counter or stayed out more than 2 hours. Freeze in small portions so you only thaw what you need.

When in doubt, throw it out

These times assume food was handled safely and refrigerated promptly. If the package shows a use-by date that comes sooner, follow the label. Trust your nose too: if food smells sour, rancid or simply off, or looks slimy or moldy, throw it out, even within these times. The reverse is not true: the bacteria that cause food poisoning usually do not change the smell or appearance, so food that smells fine past these times is not safe either. Never taste food to check whether it is still good.

Never lose track of the date again

The hard part is rarely knowing the rule; it is remembering when you put the food away. FridgeBuddy lets you scan the barcode and printed date, choose how early you want a reminder, and see what to use first across your fridge, freezer and pantry.

Frequently asked questions

How long do crab and lobster last in the fridge?

2 to 4 days at 40°F (4°C) or below, according to the USDA cold food storage chart.

Can you freeze crab and lobster?

Yes. Kept frozen at 0°F (−18°C), food stays safe indefinitely; for the best quality, use it within 2 to 4 months.

Related FridgeBuddy guides

• Raw salmon and fatty fish — Fridge and freezer storage times.
• Raw cod and lean white fish — Fridge and freezer storage times.
• Fresh shrimp — Fridge and freezer storage times.
• Mussels, clams and oysters — Fridge and freezer storage times.
• Food storage chart — Fridge and freezer times for every food in this guide.
• Food expiration tracker — Get reminded before food in your kitchen expires.