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Description
Includes: 3 lbs. Jumbo Lump Blue Crab Meat
Our premium Jumbo Lump Blue Crab Meat is known for its large, beautiful lumps of tender white meat and naturally sweet, delicate flavor. Hand-picked from the body of the blue crab, jumbo lump is the highest grade of crab meat and is perfect for making delicious Maryland crab cakes, crab imperial, seafood salads, and other dishes where quality and presentation matter. With its impressive size and exceptional flavor, our jumbo lump crab meat is a true seafood delicacy!
Our Jumbo Lump Blue Crab Meat is shipped fresh, never frozen, so you can enjoy its delicious flavor and exceptional quality right at home!
Please Note: During the Maryland Blue Crab off-season, our fresh blue crab meat is sourced from North Carolina.
Maryland Jumbo Lump Blue Crab Meat (3 lbs.) Handling & Preparation
Storage: Keep crab meat refrigerated at 40°F or below. For best quality, enjoy fresh crab meat within 3–4 days of receipt. For longer storage, freeze in an airtight container for up to 6 months.
Preparation: Our jumbo lump crab meat is fully cooked and ready to eat! Enjoy it chilled in seafood salads and appetizers, or use it in your favorite Maryland crab cakes, crab imperial, soups, dips, and other seafood dishes. Gently fold crab meat into recipes to preserve the large, delicate lumps.
Thawing: If frozen, thaw overnight in the refrigerator before using. Do not thaw at room temperature.
Note: Although carefully hand-picked, crab meat may occasionally contain small pieces of shell or cartilage.
Maryland Jumbo Lump Blue Crab Meat (3 lbs.) Recipes
Maryland Jumbo Lump Crab Imperial
Ingredients:
- 3 lbs. Jumbo Lump Blue Crab Meat
- 1 cup mayonnaise
- 3 large eggs
- 2 tbsp. Dijon mustard
- 2 tbsp. Worcestershire sauce
- 2 tbsp. fresh lemon juice
- 2 tsp. Old Bay or JO seasoning
- ½ cup finely chopped fresh parsley
- ½ cup crushed saltine crackers (optional)
- 3 tbsp. melted butter
- Paprika for topping
Cooking Instructions:
- Preheat Oven: Preheat oven to 375°F. Lightly grease a large baking dish or individual ramekins.
- Prepare the Sauce: In a large bowl, whisk together mayonnaise, eggs, mustard, Worcestershire sauce, lemon juice, seasoning, and parsley until smooth.
- Add Crab Meat: Gently fold in the jumbo lump crab meat and optional crushed crackers, being careful not to break apart the large lumps.
- Assemble: Spoon the mixture into the prepared baking dish or ramekins. Drizzle with melted butter and sprinkle lightly with paprika.
- Bake: Bake for 25–35 minutes, depending on dish depth, until lightly golden and the center reaches an internal temperature of 165°F.
- Serve: Allow to rest for a few minutes before serving. Enjoy with fresh lemon wedges, roasted vegetables, or your favorite side dishes.
Chef's Tip: Jumbo lump crab meat is prized for its large, beautiful pieces. Fold it gently into the imperial mixture to preserve the lumps and let the naturally sweet crab flavor shine through!
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