Crabmeat, Pasteurized

Pasteurized crab meat shares many of the same characteristics as fresh crabmeat. However, it is pasteurized before being canned which maximizes shelflife and improves food safety. A variety of crabmeat species are picked and pasteurized including blue and red swimmer crabs from Asia and blue crab from the US and South America. Pasteurized crabmeat is available in backfin, lump, jumbo lump, and colossal sizes.

Scientific Name

Callinectes sapidus, portunus pelagicus, portunus haanii

Harvest Method

Wild Caught

Harvest Area

USA, South America, Asia

Seasonality

Year Round

Cooking Notes

Hand picked crabmeat is fully cooked and can be used in a variety of applications.

Best Substitutes

Fresh blue crabmeat

Editorial

“Pasteurized crabmeat shares many of the same characteristics as fresh crabmeat. However, it undergoes pasteurization before being canned, a process that maximizes shelf life and improves food safety. This process involves heating the crab meat to a specific temperature for a period of time, effectively killing any bacteria while retaining the quality and flavor of the meat.

A variety of crabmeat species are picked and pasteurized, including blue and red swimmer crabs from Asia and blue crabs from the US and South America. The crab meat is then carefully packaged and sealed to maintain its freshness. Pasteurized crabmeat is available in backfin, lump, jumbo lump, and colossal sizes.

In terms of culinary characteristics, pasteurized crab meat can be used in a variety of dishes, including salads, soups, dips, and seafood entrees. It is commonly used in salads, sandwiches, dips, and seafood pasta dishes. While safe for consumption, it is recommended to use it in cooked preparations rather than raw dishes.

If pasteurized crabmeat is not available, fresh blue crabmeat can be used. Shredded or flaked white fish, such as cod or haddock, can also be a good substitute.”