Buying Crab Meat – Red Crab or Blue Crab
Red
All fully cooked and ready to eat
- Pasteurized (heat-treated to kill bacteria and extend shelf life)
- Tends to have a more delicate texture, not as firm
- Tender texture
- Once opened, refrigerate, consume within few days
- More stringy
- Portunus Haanii – red swimming crab
- Ideal for soups or pastas
Blue
All fully cooked and ready to eat
- More expensive meat
- Pasteurized
- Meat from blue crabs
- Once opened, refrigerate, consume within few days
- Ideal for firm texture
- Like local blue crabs
- Less sodium that makes the red can meat golf ball white
- Portunus Pelagicus – blue swimming crab
- Ideal for crab cakes, salads, cocktails
- Less sodium acid pyrophosphate than our red cans
Our Products
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Sizes from Biggest to smallest
-The largest, most impressive chunks of crab meat
-Available in Blue & Red cans
-Specific to the large, whole pieces of white meat from the crab’s body
-Available in Blue & Red cans
-Whole pieces white meat from body
-Available in Red can
-Premium-grade crab meat consisting of substantial chunks from the crab’s body
-Available in Blue & Red cans
-Medium to large chunks of white crab meat from the body
-Available in Blue & Red cans
-Smaller pieces of white meat from the body
-Available in Blue can
-Larger, intact pieces of meat specifically from the main part of the claw
-Available in Blue can
Claw
-Smaller, flakier pieces of dark meat from both the claws and the legs
-Available in Blue can
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