Colossal crab meat is composed of 30 to 40 whole pieces of crabmeat that are extracted from the base of the swimming legs. These crabs usually weight almost a pound! Swimming crabs only have two of these muscles that move the swimming paddles. The pieces are placed one by one inside the cans making sure that none of them are broken. Crustacea Colossal crab meat is mostly used in recipes where there is minimal handling such as salad toppings, cocktails or simply eaten by themselves right out of the can.

Just like Colossal, Crustacea Jumbo Lump is the same exact muscle but a little smaller. Each can of Jumbo Lump has an average of 75 whole pieces placed one by one inside the cans. Crustacea Jumbo lump is mostly used as the finishing touch on high end crab cakes at some the most demanding restaurants.

Crustacea Super Lump is composed of Broken pieces of Colossal, Jumbo Lump and very large pieces of white meat from the crab. Regardless of how careful our pickers might be, some pieces will break and we will put all of those inside our Super Lump cans. Crustacea Super Lump is probably the best value for your money as you can use this grade for any recipe that has to show large pieces of lump such as crab cakes and salads. Crustacea Super Lump is the most popular grade for Crab Cakes.

Crustacea Lump crab meat is a blend of Super Lump and medium pieces of lump meat from around the body of the crab. Lump crab meat is mostly used as a base for many recipes as it gives you large pieces of meat but also some smaller flakes.

Crustacea Backfin is an opposite blend to our Lump, it contains some Super Lump but the biggest percentage of the blend are medium size flakes of crabmeat. Backfin is a popular grade restaurants use as it brings value but also some large pieces of lump for those demanding customers that want to see crabmeat in their recipes.

Crustacea Special is composed of small flakes of white crabmeat that are not large enough to qualify for our other grades. Special crabmeat is the best option if you are looking for white meat at a good value. Because we put great care and effort removing the shell from all of our grades, Crustacea Special crab meat is a great base for any recipe.

Crustacea Claw meat comes from the claws and legs of the swimming crab. According to most crab lovers, Claw meat is the most flavorful grade but also the most economical as well. Claw meat is used in many soups, gumbo and salads where flavor is the most important part. With its typical reddish color it also enhances many dishes.

The Claw Fingers, also called Cocktail Fingers, are the tips of the pinchers, usually served whole, with the dark pink meat still in it. They are commonly used as garnish or hors d'œuvre.

The Claw Fingers, also called Cocktail Fingers, are the tips of the pinchers, usually served whole, with the dark pink meat still in it. They are commonly used as garnish or hors d'œuvre.