Depending on the season and blue crab catch, we only pick the finest fresh blue crab meat from the Chesapeake Bay, Gulf of Mexico, or Caribbean.
Meet the Real meat!
Crack open the cookbook and call your mother for those seafood recipes. I bet you need some crab meat. Why serve oversea's meat found in grocery stores? Cook with the best! Take a look at today's selection.
Jumbo: Prized for showboating crab meat with large tender pieces, jumbo tastes clean with a delicate salty-sweet flavor. Possibly add this choice to cream of crab to delight the diner with huge crab pieces resting in a spoonful. Prepare your ingredients: jumbo & lump crab meat, half-n-half, butter, parsley, and seafood seasoning.
Lump: Similar to the esteemed jumbo, lump offers smaller pieces when the recipe calls for a mixture of texture and a large crab piece may detract from the experience. Sometimes you want to serve an appetizer that starts the conversation right! Mini Crab Melts might do the trick. Prepare your ingredients: gruyere cheese, sourdough, lump crabmeat, and tomatoes.
Claw: For the claw-cracker in you, this meat satisfies a sweeter and richer meat that has a shredded texture. Looking for a hint of crab, but the crab serves as a co-star to other ingredients, try claw. Dishes with showy sauces, rich dips and hearty soups enjoy claw. Here’s a thought. Whip up some Crab Guacamole. Mix claw crab meat, avocadoes, red onions, cilantro, limes, garlic, salt & pepper in this show starter.
