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Description
Includes: (1) lb. Pasteurized Maryland Jumbo Lump Crab Meat
Maryland Pasteurized Jumbo 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 Jumbo Lump Crab Meat / lb. Recipes
Maryland Crab Salad
Ingredients:
- 1 lb pasteurized jumbo lump crab meat
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1/2 tsp Old Bay seasoning (or to taste)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp finely chopped fresh chives or green onions
- Optional: 1/4 cup finely diced celery or red bell pepper for crunch
Instructions:
- Prepare the dressing: In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, Old Bay, salt, and pepper until smooth.
- Combine: Gently fold the dressing into the crab meat, taking care not to break up the lumps. Add chives and optional celery or bell pepper if desired.
- Chill: Cover and refrigerate for 30–60 minutes to let flavors meld.
- Serve: Serve chilled on a bed of mixed greens, in lettuce cups, or on toasted baguette slices for a light, elegant appetizer.
Tips:
- Keep handling minimal to preserve the jumbo lump pieces.
- Can be served with crackers or as a sandwich filling.
