A community product, especially Nam Poo or crab pastes, are a popular seasoning in the northern local food. Because of there unique in flavour and taste also a long period time of preservative. However, the under of food hygiene level in the crab paste processing by a housewife group may cause food safety risks. Therefore, this research aimed to study the product development of carb paste in a four different recipe the first recipe from Phan district, Chiang Rai province, the second recipe from Mae Rim district, Chiang Mai province, the third recipe from Mae Chai district, Phayao province, and the four recipes from Chae Hom district, Lampang province. The storage time, production efficiency and package that effect on physicochemical, microbial, and sensory qualities of crab paste were studied the results showed the first recipe of crab paste production out of four different recipes was a higher a* value than others recipe (p<0.05) and b* value was higher than third and four recipes (p<0.05). However, pH was lower than the second recipe, and lipid content was lower than formulation 2 (p<0.05). Moreover, the third recipe showed a significant score of sensory qualities such the colour, appearance, herb flavour, oily, juiciness, and overall scores higher than others recipe (p<0.05). The microbial results showed a total plate count of the four in the range of (1.5 x 101 - 1.8 x 103 CFU/g) and were not found Salmonella spp., but Escherichia coil less than 3 MPN/g and Staphylococcus aureus, yeast, and mould less than 10 CFU/g, respectively. After storage for three months, the results showed that the L*, lipid, ash and soluble protein contents of all recipe were not significantly different (p>0.05). Whereas, the pH, fibre content and TBARS value of the second recipe were higher than others recipe (p<0.05) while moisture and protein contents of the first recipe were the highest (p<0.05). For sensory evaluation, the colour, appearance, texture, herbs flavour, oily, juiciness and overall of the third recipe was the highest value (p<0.05) meanwhile the total plate count of the second recipe and the four recipe were trend increasing tend. While trends of the first recipe and the third recipe increased during the second month and decreased during the third month. The four recipes of crab paste were not found Salmonella spp. but were found Escherichia coil less than 3 MPN/g and Staphylococcus aureus and yeast and mould were less than 10 CFU/g, respectively. The production efficiency between type of meat grinder machine and type of filtering equipment of the third recipewere compared by analysis yield and quality in various aspects. The results showed crab paste was crushed by cutter mixer, filtered in the first filter and the third filter and stewed in a clay pot had a higher yield to those from grinding by meat mincer machine (p<0.05). The crab paste was filtered through cheesecloth in the first filter had a higher yield to those from filtering with Nylon mesh filter bag and Stainless-steel filter colander (p<0.05). This results showed that L *value, pH and an ash content of the crab paste obtained from grinding with meat mincer machine and filtering with cheesecloth was greater than crab paste obtained from other factors of production (p<0.05). Moreover, a * and b * values of crab paste obtained from grinding by cutter mixer and filtering with cheesecloth and crab paste obtained from grinding by meat mincer machine and filtering with Nylon mesh filter bag were higher than crab paste obtained from other factors of production (p<0.05). The moisture content of the crab paste obtained from grinding by cutter mixer and filtering with Nylon mesh filter bag was higher than crab paste obtained from other factors of production. The fibre and total soluble protein contents of crab paste obtained from grinding by meat mincer machine and filtering with cheesecloth were higher than crab paste obtained from other factors of production (p<0.05). The storage of crab pastes with Nylon vacuum bag and plastic round box with cover showed that the crab paste with vacuum bag was slightly changed, especially the b * value, protein, lipid, ash contents tended to decrease and the TBARS value remained constant over the three months. Total plate count of crab paste with two packages was less than 3 CFU/g and without Salmonella spp. but Escherichia coli was found less than 3 MPN/g and Staphylococcus aureus, yeast and mould were found less than 10 CFU/g respectively, which results were acceptable criteria according to Thai Community Product Standard (TCPS. 674/2547). Thus, the third recipe of crab paste obtained from grinding by cutter mixer and filtering with cheesecloth, packed in Nylon bag with vacuum sealing and stored at room temperature for at least three months has the suitable production due to this product had slightly changed that effects on physicochemical, microbial and sensory qualities.