Colossal crab meat, derived from the robust connector muscles of larger crabs, offers firm, extra-large, and moist nuggets, earning its reputation as the king of crab meat. Its impressive appearance makes it the ideal choice for crafting the ultimate crab cocktail and gourmet crab cakes.
Jumbo Lump, prized for its size, bright white color, and exquisite taste, consists of two large muscles connected to the crab's swimming fins. Shell-free and firm, it's perfect for cocktails, sauces, or any preparation where the lump takes center stage.
Super Lump, a blend of firm, thick, and long white muscle crabmeat from the backfin, large body meat pieces, and broken jumbo lump, adds an extra bite to recipes. Ideal for salads, soups, casseroles, and crab cakes, it offers larger meat pieces than regular lump.
Lump crab meat, a sweet blend of broken jumbo lump and special crab meat from the body, though smaller than jumbo lump, serves well in recipes like quiche, crab cakes, crab imperial, and crab salads.