Crab Meat, Pasteurized Imported
We’ve added imported crab meat to our list. NOTE: Supply is limited and prices are up, quality is still excellent. “Claw meat” is richly flavored and is great for soups, bisques etc. “Super Lump” is good for crab cakes but lacks big chunks. “Jumbo Lump” works great in a crab cake but is harder to hold together because of its size, it’s also great for crab imperial or crab marinara. “Colossal is best for crab meat cocktail. If you’re making a large sized crab dish don’t be afraid to mix two grades together to get the size and texture you desire. Prices are per one pound can.