Weis
Weis Pasteurized Jumbo Lump Crabmeat
What it is
This is a package of pasteurized jumbo lump crabmeat. It comes from the body of the blue crab. The crabmeat is carefully picked and packed to preserve its delicate texture and sweet flavor. Pasteurization is a process that heats the crabmeat to a specific temperature for a set time to kill harmful bacteria, making it safe for consumption and extending its shelf life. The jumbo lumps are the largest pieces of white meat from the crab's body.
How people cook with it
This premium crabmeat is ideal for dishes where the crab's natural flavor and texture can shine.
- Crab cakes
- Crab salads
- Seafood pasta
- Stuffed mushrooms
Before using, drain any excess liquid from the container. Gently pick through the crabmeat to remove any stray shell fragments. For recipes like crab cakes, mix the crabmeat with binders and seasonings, being careful not to break up the delicate lumps too much. In salads or pasta dishes, fold the crabmeat in at the end of the cooking process to maintain its integrity. It can also be used as a topping for seafood dishes or in appetizers.
How it differs from similar foods
Jumbo lump crabmeat is distinguished by its large, whole pieces of white meat. This contrasts with lump, backfin, or claw meat, which are smaller and may contain more broken pieces or darker meat. The larger lumps offer a more substantial texture and a purer crab flavor in dishes.
Who it is for
Home cooks and professional chefs who appreciate high-quality seafood for elegant meals.
How to keep the rest
Refrigerate the unopened package until ready to use. Once opened, transfer any unused crabmeat to an airtight container and keep refrigerated. Consume within 2 to 3 days of opening for best quality and safety. Do not freeze pasteurized crabmeat.