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Description
Includes: (3) lbs. Pasteurized Maryland Backfin Lump Crab Meat
Maryland Pasteurized Backfin Lump Crab Meat (3 lbs.) 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 (3 lbs.) Recipes
Maryland Backfin Crab Dip (Serves 6–8)
Ingredients:
- 1 lb pasteurized Maryland backfin lump crab meat
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning (or to taste)
- 1 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh chives or green onions
- Optional: 1/4 cup finely diced red bell pepper for color and crunch
- Crackers, toasted baguette slices, or vegetables for serving
Instructions:
- Preheat oven: Preheat oven to 350°F (175°C).
- Mix the base: In a medium bowl, combine cream cheese, mayonnaise, sour cream, Dijon mustard, Old Bay, Worcestershire sauce, and lemon juice until smooth.
- Add crab meat: Gently fold in the backfin lump crab meat, chives, bell pepper (if using), and Parmesan cheese. Be careful not to overmix—you want the crab pieces to remain tender.
- Bake: Transfer mixture to a lightly greased baking dish. Bake 20–25 minutes, until hot and bubbly and lightly golden on top.
- Serve: Serve warm with crackers, toasted baguette slices, or fresh vegetables for dipping.
Tips:
- Backfin lump is ideal for dips, casseroles, crab salads, and crab cakes because it has great flavor and texture but doesn’t require perfect whole lumps.
- Can be made ahead and baked just before serving.
