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Description
Includes: 3 lbs. Backfin Lump Blue Crab Meat
Our delicious Backfin Lump Blue Crab Meat is known for its sweet, delicate flavor and tender texture. Hand-picked from the blue crab, backfin contains a combination of large lumps and smaller pieces of white body meat, making it a versatile choice for all your favorite seafood recipes. Perfect for homemade Maryland crab cakes, crab imperial, creamy crab dips, soups, casseroles, and more! Our premium backfin lump crab meat delivers authentic blue crab flavor in every bite.
Please Note: During the Maryland Blue Crab off-season, our fresh blue crab meat is sourced from North Carolina.
Maryland Backfin 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 backfin 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, casseroles, and other seafood dishes. Gently fold crab meat into recipes to preserve its tender texture and delicious 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 Backfin Lump Blue Crab Meat (3 lbs.) Recipes
Maryland Backfin Crab Stuffed Mushrooms
Ingredients:
- 1 lb. Backfin Lump Blue Crab Meat
- 24 large white button mushrooms
- 4 oz. cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 tbsp. Worcestershire sauce
- 1 tbsp. fresh lemon juice
- 1 tsp. Old Bay or JO seasoning
- 2 tbsp. melted butter
- 2 tbsp. fresh parsley, chopped
Cooking Instructions:
- Preheat Oven: Preheat oven to 375°F. Lightly grease a baking dish or baking sheet.
- Prepare Mushrooms: Clean mushrooms with a damp paper towel and carefully remove the stems, creating space for the filling.
- Make the Filling: In a large bowl, combine cream cheese, mayonnaise, Parmesan cheese, breadcrumbs, Worcestershire sauce, lemon juice, seasoning, and parsley. Mix until well combined.
- Add Crab Meat: Gently fold in the backfin lump crab meat, being careful not to break apart the lumps.
- Stuff Mushrooms: Generously fill each mushroom cap with the crab mixture and arrange on the prepared baking sheet. Drizzle lightly with melted butter.
- Bake: Bake for 20–25 minutes, or until mushrooms are tender, tops are golden brown, and the filling reaches an internal temperature of 165°F.
- Serve: Allow to cool slightly before serving. Enjoy warm with fresh lemon wedges or your favorite dipping sauce.
Tip: Backfin lump crab meat is perfect for stuffed mushrooms because its combination of tender lumps and smaller pieces creates a delicious, flavorful filling in every bite!
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