Our fresh crabmeat is handpicked from blue crabs harvested from the Chesapeake Bay off
the coast of Crisfield, Maryland. Our fresh Maryland blue crab meat is packed by hand into 1 lb. plastic containers. The
pasteurized crabmeat comes in hermetically sealed 1 lb. cans. Both are delicious!
3 lbs Maryland Crab Meat
Crabmeat was on time and well packaged. Always enjoy my little bit of the Delmarva down here in Florida.
Both fresh and pasteurized crabmeat are already cooked and ready for use in your favorite crab recipes. Lump or back-fin meat is white in
color and the best choice for recipes where looks are important. Flake meat, while less shapely, is also white. Claw meat is brownish, but very
Freshly cooked crabmeat must be refrigerated. Fresh crab meat has a refrigerated shelf life of 3-4 days upon arrival. Fresh crabmeat should
have no ammonia-like odor.
If you need a longer shelf life, pasteurized crabmeat in a sealed can is good unopened in the fridge for up to a
year, and is a better alternative than freezing the meat.
Tailgating Supreme Crab Dip
1½ cups shredded cheddar cheese 1 cup mayonnaise 2 tablespoons
finely chopped pimiento 8 crushed no-salt Saltine crackers 2 teaspoons seafood seasoning, such as Old Bay Seasoning 2 tablespoons
finely chopped parsley, optional 1 pound crabmeat, picked over for shells and cartilage.
Place an oven rack in the center of the oven and
preheat the oven to 350 degrees. In a large bowl, combine the cheese, mayonnaise, pimientos, crackers, seafood seasoning, and parsley. Mix until
well combined. Carefully fold in the crabmeat and gently mix just until the crab is coated. Spoon the mixture into a medium gratin or casserole
dish and bake for 20 minutes or until the cheese has melted. Serve immediately with a butter knife for spreading the dip on the toast points or
sliced country bread.
Yield: 6 servings
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