Tired of picking crab? Try Pasteurized Crab Meat.

Everyone loves the sweet taste of Red Swimming Crab, but not everyone has the patience to pick through the shell. If you crave that fresh crab flavor without the mess, keep a can of pasteurized blue crab meat in your fridge.

How is it made?

Wild Red Swimming Crabs are steamed and cooled, then the meat is hand‑picked strand by strand. After canning, it goes through a pasteurization line to eliminate harmful microorganisms – no additives or seasonings.

Compared to fully cooked, high‑temperature sterilized crab, pasteurized crab meat stays more tender and juicy, with a texture very close to freshly picked crab. It must be refrigerated (0–4°C / 32–39°F), where it keeps for about 12–15 months. Frozen at -18°C (0°F) it lasts 24 months. If you see canned crab meat on a room‑temperature shelf, they are almost certainly not pasteurized.

Three grades – know what you're buying

Pasteurized crab meat comes in different grades. Here's what they mean:

• Colossal, Jumbo Lump & Jumbo – The two whole, intact muscles from the swimming legs. White, firm, and buttery‑smooth. Perfect for high‑end crab cakes or chilled crab cocktails. Colossal is the largest piece – most expensive, but worth it.

• Regular Lump – Large body pieces mixed with a few smaller flakes. Firm, sweet, and versatile. Great for salads, pasta, scrambled eggs, or everyday crab cakes. Best value.

• Claw Meat – Darker in color, with the strongest crab flavor and a coarser texture. Ideal for soups, sauces, and dips. Most affordable.

Recipes of Canned Swimming Crab Meat

• Crab & egg toasts – Drain the crab, mix with beaten eggs, scramble until just set, and spoon over crispy toast. Ready in 5 minutes.
• Crab Alfredo pasta – Heat up Alfredo sauce (or a creamy mushroom soup), toss in the crab and some blanched broccoli, then stir into cooked pasta. Way better than takeout.
• Crab fried rice – Sauté some onion, garlic, and mixed vegetables (like peas and carrots) in a hot wok with oil. Add chilled cooked rice and stir‑fry until heated through. Push the rice to one side, swirl in a beaten egg, scramble quickly, then mix everything together. Gently fold in drained crab meat at the very end to keep the lumps intact. Season with a splash of soy sauce and white pepper. Done in 10 minutes – tastes like a high‑end takeout
• Crab salad tacos – In a bowl, mix drained crab meat with a few tablespoons of mayonnaise, a squeeze of lime juice, a pinch of chili powder or cayenne, and some finely chopped cilantro (or parsley). Add diced red onion and a little diced jalapeño if you like heat. Gently toss to combine. Warm small tortillas (corn or flour) in a dry pan or microwave. Fill each tortilla with the crab salad, then top with shredded cabbage, avocado slices, or a drizzle of crema. Ready in less than 10 minutes – fresh, creamy, and a little spicy.

Pro tip – Once opened, pasteurized crab meat must be kept chilled and used within 24 hours. If you can’t finish the whole can, transfer it immediately to a sealed container and put it back in the fridge.