| PRODUCT NAME | ORIGIN | UNIT |
|---|---|---|
| PASTEURISED CRAB MEAT - JUMBO | SRI LANKA/INDIA | 454 GM |
| FROZEN CRAB MEAT - BODY MEAT | SRI LANKA | KG |
| PASTEURISED CRAB MEAT - LUMP | INDIA | 454 GM |
| PASTEURISED CRAB MEAT - CLAW | INDIA | 454 GM |
Prized for its impressive size, fine taste and bright white color, colossal crab meat is the largest unbroken pieces taken from the two largest muscles that are connected to the strong back swimming legs of the crab.
This delicacy is much loved for its versatility in creating gourmet seafood such as and cocktail arrangements, bisques, crab cakes, sautés and more and the fact that is considerably low in fats but high in vitamins and proteins allows you to enjoy an indulgent meal.
Choose our premium jumbo lump crabmeat, known to be the cleanest, freshest and most pristine crabmeat in all grades, which is taken from the two large muscles connected to the swimming fins. These beautiful and whole pieces of white, succulent meat serves as the perfect option for crab cakes, gourmet cocktails, stuffed crabs and exquisite dips.
Our selection of jumbo crab meat is renowned for its incredible flavor and visual appeal, allowing you to create sensational dishes.
A combination of broken jumbo lumps and whole body meat that is extracted from the shell, Super Lump is a grade of crab meat that is perfect for preparing dishes where you want the crab to be the star. The sweet and pristine flavor of the Super Lump crab meat is perfect to make crab cakes, ceviche, scampi or to be simply used as pasta toppings. The pieces of Super Lump meat can be evenly distributed throughout the dish you’re preparing with chunks that are large enough for the flavor of the meat to shine through the rest of the ingredients.
Backfin is a blend of the broken pieces of the jumbo lump and special grade crab meat that can be incorporated into dips, salads, casseroles and crab cakes. It also makes for beautiful presentations when stuffing vegetables, seafood or chicken. Our premium selections of signature backfin crab meat are ideal to add to the flavor and appeal of your appetizer repertoire and its loose and separate appearance makes it look excellent in a variety of dishes too.
Considered to be the most versatile grade of crab meat, this variety of crab meat consists of smaller pieces of white meat taken from the body of the crab, adding to its rich and sweet flavor. This is the flakiest grade of crab meat that contains pieces of the four basic grades and its shredded texture makes it ideal for crab cakes, omelets and just about any crab recipe, so don’t be afraid to get creative with this fine and delicious grade of crab meat.
Known as the ‘dark meat’ of the crab, claw meat is picked from the swimming fins of the crab and carries a stronger flavor profile. The reddish brown claw and leg meat is more flavorful than the white meat, thereby making it the preferred options for those who enjoy bold and robust flavors. The intense flavor of it also stands up to bolder seasonings and is perfect for recipes that call for a strong crab flavor or for heavy dips, soups and sauce that still makes the flavor of the meat shine through.