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Description
Includes: (3) lbs. Pasteurized Maryland Jumbo Lump Crab Meat
Maryland Pasteurized Jumbo 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 Jumbo Lump Crab Meat (3 lbs.) Recipes
Creamy Maryland Crab Pasta
Ingredients:
- 1 lb pasteurized jumbo lump crab meat
- 12 oz linguine or fettuccine
- 3 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup dry white wine (optional)
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1 tsp Old Bay seasoning
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions:
- Cook the pasta: Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water and drain the rest.
- Prepare the sauce: In a large skillet, melt butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant. Stir in wine (if using) and cook 1–2 minutes until slightly reduced.
- Add cream and seasoning: Stir in heavy cream, Old Bay, red pepper flakes, salt, and pepper. Simmer gently for 2–3 minutes.
- Combine pasta and crab: Add cooked pasta to the skillet and toss to coat. Gently fold in the jumbo lump crab meat, being careful not to break the pieces. Add reserved pasta water as needed to loosen the sauce.
- Finish and serve: Sprinkle with Parmesan and parsley. Serve immediately with lemon wedges on the side.
Tips:
- Handle the crab meat gently to keep the lumps intact.
- For a lighter version, use half cream and half chicken or seafood broth.
- Can be served as a main course or as a fancy appetizer in smaller portions.
