Crab lovers rejoice! Our Culinary Reserve crab meat is the product to satisfy all your crab desires. We offer six different varieties of pasteurized crab meat, available in 1 lb. cans, with cooking applications ranging from crab cakes, salads, dips, casseroles, soups, stuffings, cocktails… you name it! For restaurant chefs and home chefs looking for consistent high quality and excellent taste, Culinary Reserve premium crab meat is the perfect choice!
While consumers will enjoy Culinary Reserve Crab Meats for its fantastic flavor, freshness, and texture - foodservice operators benefit from North Coast’s three generations of experience as purveyors to some of the nation’s finest restaurants, hotels, and more.
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Our premium line of pasteurized Blue Swimming Crab meat was created to meet the highest standards of seafood excellence. Our customers prefer Culinary Reserve for its sweet, clean, buttery flavor and delicate, flaky texture.
Our crabs are responsibly wild caught from the Indonesian Spice Islands. Live crabs are steamed immediately, which is the key to our premium quality. The crab meat is then 100% hand-picked, immediately chilled, and pasteurized under the strictest quality control standards. In addition, we regularly micro-test our crab meat to guarantee food safety.
Our high quality packaging protects product integrity and increases shelf life, which is 12 months under proper refrigeration. Our crab meat is also Certified Heart Healthy by the American Heart Association.
But what is the DIFFERENCE between each type of crab meat?! We have special crab meat, claw crab meat, lump crab meat, super lump crab meat, jumbo lump crab meat, and colossal crab meat. So let’s break down where each variety of meat comes from and the best times to use them in your recipes.
Special Crab Meat consists of: Smaller pieces of lump and flake meat from the body of the crab.
Best Used For: Crab cakes, salads, spreads, soups, and crab balls. This would be considered a “value” crab meat, while still bringing that delicious flavor!
Lump Crab Meat consists of: Broken pieces of jumbo flakes and special crab meat.
Best Used For: Crab cakes, dips, salads, and casseroles. Lump crab meat also makes for a beautiful presentation as a stuffing for fish, chicken, vegetables, or seafood.
Lump Crab Meat Recipe Suggestion: Warm Crab and Artichoke Dip (view here). This is a classic, delicious baked crab dip loaded with sweet lump crab meat and plenty of creamy cheese.
Super Lump Crab Meat consists of: Smaller and broken pieces of jumbo lump, with large flakes included.
Best Used For: When going ”high end” is the goal, Super Lump crab meat is excellent in crab cakes, dips, salads, and casseroles. Also makes for a beautiful presentation as a stuffing for fish, chicken, vegetables or seafood.
Super Lump Crab Meat Recipe Suggestion: Baked Crab Cake Bites (view here). These 1 oz. mini crab cakes are absolutely perfect for a delectable party hors d'oeuvres. Serve with a small dollop of Sriracha Mayo aioli and plenty of toothpicks!
Jumbo Lump Crab Meat consists of: The two large unbroken muscles connected to the swimming legs of the crab.
Best Used For: Upscale recipes like crab imperial and crab cocktails where the size of the lumps can really shine.
Jumbo Lump Crab Recipe Recommendation: Baked Crab Imperial (view here). Crab Imperial is a simple, classic Maryland seafood recipe that allows the fantastic flavor of crab to shine through. The rich, creamy sauce is combined with the crab meat and then baked to golden perfection.
Colossal Crab Meat consists of: The two largest, unbroken muscles connected to the swimming legs of the crab.
Best Used For: Upscale cocktail presentations where the impressive size and supremely sweet flavor of the meat can really shine.
Colossal Lump Crab Recipe Recommendation: Colossal Crab Cocktail (view here). Indulge in the sensational flavor of the colossal lumps with a unique and bold dipping sauce and lemon on the side.
Claw Crab Meat consists of: The brown meat picked from the claw and legs of the crab.
Best Used For: Dips, soups, and stuffings, as claw meat has a stronger, more intense crab flavor. Also excellent to use in combination with lump to cost-average your recipe.
For the freshest crab meat, we suggest storing between 32-38 degrees Fahrenheit and eaten within 12 months of manufacturing date. Please keep refrigerated at all times until ready to eat. Whichever crab meat you choose, we assure you that you won’t be disappointed! Try making one of our crab meat recipes here!
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