Crab Meat

• Crab meat is perfect for making decadent crab cakes, offering a tender and flavorful filling that's lightly breaded and pan-fried or baked until golden brown.
• Enjoy crab meat in refreshing seafood salads, tossed with crisp vegetables, creamy dressings, and herbs for a light and satisfying meal.
• Add crab meat to creamy dips and spreads, such as crab rangoon dip or hot crab dip, served with crackers, bread, or vegetables for a delightful appetizer.
• Use crab meat as a luxurious topping for pasta dishes, pizzas, or omelets, adding a burst of flavor and visual appeal.
• Incorporate crab meat into elegant appetizers like crab-stuffed mushrooms or deviled eggs, showcasing its delicate flavor and texture.
• Enhance soups and bisques with crab meat, stirring it in during the final stages of cooking for added richness and a touch of seafood flavor.

• Excellent source of lean protein for muscle building and repair.
• Rich in omega-3 fatty acids, promoting heart health and reducing inflammation.
• High in vitamin B12, crucial for nerve function and energy production.
• Contains selenium, an antioxidant that supports immune function and thyroid health.
• Provides zinc, important for wound healing and immune system support.
• Source of copper, necessary for iron absorption and red blood cell formation.

Crab meat is highly perishable. Fresh crab meat should be refrigerated immediately and used within 1-2 days. Store it in an airtight container in the coldest part of the refrigerator. Pasteurized crab meat, often found in cans or jars, has a longer shelf life but should also be refrigerated after opening and consumed within 3-5 days. For longer storage, cooked crab meat can be frozen for up to 2-3 months in an airtight, freezer-safe container or bag. Thaw frozen crab meat in the refrigerator before using; do not refreeze.