Authentic Maryland Blue Crab Meat
Don't be fooled by store-bought. Much of what you find in grocery stores is imported from overseas. In many cases, it's blue swimming crab which is a completely different species from Maryland's blue crab. And because it's highly treated for store shelf preservation, the taste is certainly not the same.
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 tasty.
Freshly cooked crabmeat must be refrigerated. Fresh Maryland crab meat has a refrigerated shelf life of 2-3 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 12 months, and is a better alternative than freezing the meat. Check out our selection of easy and delicious crab and seafood recipes!
