BLACK FRIDAY ENDS

We offer three types of pasteurized crab meat each hand-picked for quality and perfectly suited for different culinary uses:

1. Claw Meat

• Description & Flavor: This meat has a darker color, a more shredded texture, and a richer, more robust crab flavor than the other types.
• Culinary Use: It’s ideal for dishes where the flavor is key and the meat will be mixed in, such as creamy soups (like She-Crab or Chowder), hot dips, casseroles, or as a budget-friendly option for deeply flavored crab cakes.
• Price Point: Claw meat is our cheapest option because it is the most plentiful and easiest to pick from the crab.

2. Regular Lump Meat

• Description & Flavor: This type is made up of large, firm flakes from the body of the crab (Backfin meat) mixed with smaller, broken pieces of Jumbo Lump. It offers a sweet flavor and a good, substantial texture.
• Culinary Use: It’s excellent for all-purpose use, including classic crab cakes (it holds its shape well), stuffing for fish or vegetables, or in pasta sauces and salads where you want visible chunks of quality meat.
• Price Point: This is our mid-range option, offering a great balance of size, texture, and value.

3. Jumbo Lump Meat

• Description & Flavor: These are the two largest, whitest, and most magnificent unbroken muscle pieces from the crab's swimming legs. They have the most delicate, buttery flavor and the most impressive presentation.
• Culinary Use: Perfect for high-end applications where the size and look of the crab is paramount. Use it in cold crab cocktails, elegant crab imperials, or the best Maryland-style crab cakes made with minimal filler.
• Price Point: Jumbo Lump Meat is the most expensive grade, reflecting the rarity of these two pieces and the meticulous care required to hand-pick them perfectly intact.