Crab meat ranks high on the list of seafood delicacies. Live blue crabs are seasonal and much more plentiful during the warm weather months of the year. Blue crabs are caught and marketed in both the hard-shelled and soft-shelled stages. During the summer months, hard-shelled crabs may be purchased live or cooked in the shell. Crab meat comes in different grades, depending on which part of the crabs body it comes from, usually available in three grades:
Lump Meat - whole lumps from the large body muscles
Lump Meat or Jumbo lump, also called colossal lump
Flake or Special Meat
Soft Shelled Crab
Fresh crabmeat is very delicate. Make sure crabs are alive when you cook them. It is to be stored in the coldest part of the refrigerator, below 35 degrees Fahrenheit. It is kept in hermetically sealed containers and sent for heat treatment. This gives it an extended refrigerated shelf life. The seal of a Pasteurized crab should not be broken and it should be stored at 32 degrees Fahrenheit. Thus a Pasteurized crab can remain safe up to six months.
Pasteurized crab meat is a very versatile seafood and can be used in cocktails, appetizers, salads and soups.
The price of the meat depends on the size of the pieces. The jumbo lump is the most expensive piece and the claw meat that has a dark color is the least expensive one.
Our product source has pasteurized crab meat, put into hermetically sealed containers and heated at a temperature which destroys all kills micro organisms to extend shelf life. Pasteurization gives a longer shelf life at refrigerated temperatures than non pasteurized products because it removes all kinds of bacteria.
We have extensive procurement operations throughout Asia and a regular flow of market information in order to maximize efficiency and provide our customer with the best price and the best quality product. We look forward to your orders, so we can build up a good and healthy business relationship with you.