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Description
Includes: (1) lb. Pasteurized Maryland Backfin Lump Crab Meat
Maryland Pasteurized Backfin Lump Crab Meat / lb. Handling & Preparation
Unopened (refrigerated): Can typically be stored in the refrigerator until the use-by or expiration date printed on the container. This is often up to 6 months from the pasteurization date when kept at 32–38°F.
After opening: Refrigerate immediately and use within 3–5 days for best quality and safety. Keep tightly covered and stored cold.
Maryland Pasteurized Backfin Lump Crab Meat / lb. Recipes
Maryland Backfin Crab Cakes
Ingredients (for 1 lb crab meat):
- 1 lb pasteurized Maryland backfin lump crab meat
- 2 large eggs, lightly beaten
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning (or to taste)
- 1 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs (panko or plain)
- 2 tbsp butter or oil, for frying
Instructions:
- Mix the base: In a bowl, whisk together eggs, mayonnaise, mustard, Old Bay, Worcestershire sauce, lemon juice, salt, and pepper.
- Add crab meat: Gently fold in backfin lump crab meat and breadcrumbs until just combined. Avoid overmixing to keep texture light.
- Form patties: Shape mixture into 6–8 patties. Chill in the fridge for 20–30 minutes to help them hold together.
- Cook: Heat butter or oil in a skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden brown.
- Serve: Serve warm with tartar sauce, lemon wedges, or your favorite remoulade.
Tips:
- Backfin lump meat is ideal for crab cakes, dips, or casseroles because it blends easily but still has texture.
- Can also bake at 375°F for 15–20 minutes as a lighter option.
