Freeze leftover pasteurized crab meat?
I bought an 8-oz. container of pasteurized jumbo lump crab meat to put in a white wine & butter sauce (to go over halibut...trying to recreate a restaurant dish). I'm cooking for one so I only need a little bit for this recipe.
Can I freeze the rest of the crab meat to use later? I could make myself a crab cake tomorrow, but since the crab was $12 and I have more halibut in the freezer, I figure it makes sense to freeze some for the future, if it can be done safely and with no loss of quality. Opinions or links to reliable sources are greatly appreciated. Feel free to turn this into a crab recipe thread instead if that's more appropriate. :-)