![]() Special is often considered the most versatile grade of crabmeat for the widest range of recipes. Lump crab meat is great for quiche, crab cakes, crab imperial, crab salads. ![]() Smaller than the jumbo lump crab meat but can be used in some of the Considered to be the sweetest crab meat the pieces are Lump is a blend of broken jumbo lump and special crab meat from the body. It is the perfect size for salads, soups, casseroles and crab cakes. With larger pieces of meat than the lump, it gives the extra bite that your recipes need. Super Lump is a blend of firm, thick and long pieces of white muscle crabmeat from the backfin, large pieces of body meat and broken jumbo lump. It is perfect for cocktails, sauces or any preparation where the lump can be the star. Jumbo Lump consists of the two large muscles connected to the swimming fins of the crab. Make the ultimate crab cocktail, gourmet crab cakes. When appearance is everything, colossal is your choice. They are firm, extra large moist nuggets of crab meat. ![]() Firm, large and shell free.Ĭolossal crab meat comes from the connector muscles of the swimming fins of the larger crabs. Jumbo Lump is prized for its impressive size, bright white color and exquisite taste. It is often considered the king of the crab meat. Pasteurization makes the crabmeat 100% bacteria free. If refrigerated, pasteurizedĬrabmeat remains fresh for 6 – 12 months unopened. Once cans have been opened,Ĭrabmeat should be used within 3 days. Pasteurized crabmeat is alreadyĬooked and should be carefully re-heated to prevent toughnessĬolossal crab meat comes from the connector muscles of the swimming fins of the larger crabs. The finished product is stored under refrigeration until shipped. During the final pasteurization process, the can of picked meat is heated in a water bath and then quickly cooled in a ice slush. In the packing room, the cans are checked, weighed and hermetically sealed. Cooled crabs are opened and the meat is picked by hand into metal cans. Approved crabs are cooked at 250 degrees and placed in a cooler room until they stop steaming. Crabs then go through a process of pasteurization, which is simply applying a special heat treatment to the crabmeat and sealing it in an airtight container. Crabs arrive live at the processing plant, then inspected, cleaned, washed and shells removed.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |