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From ocean to plate: Skilled fishermen catch and hand-pick the finest crabs, ensuring premium meat for your favorite dishes

Crab Meat

Discover the art of selecting and preparing premium crab meat with insights from North Coast Seafoods. Learn about the best grades, sustainable sourcing, and preparation techniques to elevate your seafood dishes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Salad
Cuisine American, seafood
Servings 4
Calories 100 kcal

Equipment

  • - Crab meat pickers or tweezers
  • - Cutting board
  • - Airtight containers (for storage)

Ingredients
  

  • - Premium crab meat colossal, jumbo lump, super lump, special, or claw grades
  • - Fresh herbs dill, parsley, chives
  • - Old Bay seasoning optional
  • - Lemon or citrus juice

Instructions
 

  • **Choose Your Crab Meat:** Select the grade that suits your recipe, from jumbo lump for elegant dishes to claw meat for soups.
  • **Inspect and Clean:** Check for shell fragments and cartilage, removing any unwanted bits with tweezers.
  • **Store Properly:** Keep fresh crab meat refrigerated at 32–38°F and consume within 2–3 days, or freeze for up to 3 months.
  • **Prepare and Cook:** Use steaming or boiling techniques to preserve the natural sweetness of crab meat. Cook to an internal temperature of 145°F for safety.
  • **Pair and Serve:** Enhance dishes with complementary ingredients like lemon butter sauce, cocktail sauce, or remoulade.