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Description
Includes: (3) lbs. Fresh Claw Crab Meat
(Will be packed in (3) individual 1 lb. plastic containers.)
"Claw" is the brownish meat from from the claws that has a nutty, sweet flavor. Quite flavorful for soups, dips, crab balls and claw burgers.
(Will be packed in (3) individual 1 lb. plastic containers.)
"Claw" is the brownish meat from from the claws that has a nutty, sweet flavor. Quite flavorful for soups, dips, crab balls and claw burgers.
Note: During our off-season of Maryland Blue Crabs, our fresh crab meat will be coming from out of North Carolina.
Claw Crab Meat - (3 lbs.) Handling & Preparation
Fresh crab meat is sold in one pound plastic containers and can be kept for about 4-5 days in the refrigerator.
Pasteurized crab meat is in a sealed can and can be kept for several months if properly refrigerated.
Pasteurized crab meat is in a sealed can and can be kept for several months if properly refrigerated.
Claw Crab Meat - (3 lbs.) Recipes
Coconut Crab Cakes
Ingredients:
1 pound Maryland crab meat
2 tablespoons mayonnaise
2 tablespoons Old Bay Sauce
1 cup Italian bread crumbs
1/4 teaspoon Worcestershire sauce
1/2 cup coconut
1 egg
1/4 teaspoon teriaki sauce
1 tablespoon prepared mustard
1 teaspoon garlic salt
salt and pepper to taste
Preparation Instructions:
Mix all ingredients together gently with a wooden spoon. Refrigerate 1 hour. Make into cakes about 3 inches in diameter. Fry or broil until golden brown. Serve with tartar sauce or teriaki sauce.
Ingredients:
1 pound Maryland crab meat
2 tablespoons mayonnaise
2 tablespoons Old Bay Sauce
1 cup Italian bread crumbs
1/4 teaspoon Worcestershire sauce
1/2 cup coconut
1 egg
1/4 teaspoon teriaki sauce
1 tablespoon prepared mustard
1 teaspoon garlic salt
salt and pepper to taste
Preparation Instructions:
Mix all ingredients together gently with a wooden spoon. Refrigerate 1 hour. Make into cakes about 3 inches in diameter. Fry or broil until golden brown. Serve with tartar sauce or teriaki sauce.
