Here is a great, but not complete list, of non-meat sources of protein, calcium and iron. Most are plant-based and can accommodate both vegans and vegetarians, but a few are non-vegan. Nuts, soy products (tofu, tempeh, miso, soy milk, edamame), seeds and sprouts, grains (quinoa, amaranth), beans and legumes.
Soft Shell Crabs- Soft crabs can be kept in the refrigerator for 3-4 days. Any longer length of time they should be stored in the freezer. Soft crabs can be sautÃ©ed in a pan at medium heat with garlic butter until red develops on the shell and the underside develops a slightly golden color.
Store cooked crabs and picked meat in the coldest part of your refrigerator or meat keeper at 32 degrees F and use within two days. Stone crab claws that are completely intact (occasionally claws crack during handling) can be frozen at 0 degrees F for up to six months.Thaw frozen stone crab claws in the refrigerator for 12 to 18 hours. If thawed under running. water quality will be lost.uying, Storage and Handling. Remember to purchase seafood last and keep it cold during the trip home. Stone crab claws are available cooked. Claws are immersed in ice water after harvest, cooked immediately, then immersed in ice water again to prevent the meat from sticking to the inside of the shell.