Put live crab in a bowl, cover with wet paper towels, and keep in the refrigerator for no more than 12 hours. Fresh cooked crab is best eaten the same day you buy it but will keep safely in the refrigerator for up to two days. Keep pasteurized crabmeat in the refrigerator for up to six months but not for longer than four days after opening the package. To freeze crabmeat, wrap it carefully in freezer paper or plastic and over-wrap with a plastic bag. Store for up to two months. To thaw, place the crab in the refrigerator overnight. To thaw more quickly, wrap crab in waterproof plastic and place in a sink with cool running water, allowing about 30 minutes per pound (454 grams). For fastest thawing, use the defrost cycle of your microwave. Place crab in a shallow microwave-safe bowl, defrost three to five minutes per half pound (227g), then allow to stand for three minutes.