Description

Product: High Quality Blue swimming Crab meat

 Method of Extraction:  Handpicking

Frequency of Processing: Daily

daily Volume : **0 kg of Raw Crab/ **0kg of Processed Meat

Kinds of Meat:

*Colossal Crab Meat - Colossal crab meat, also called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab.The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump. 

*Lump Crab Meat - The Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers. 
*Special Flower Crab Meat -The Special Flower grade of Crab Meat is composed of intricately handpicked white meat from the backfin of the crab. It forms a firm flowery design and is usually used in decorative tasty crab cuisine.
*Claw Crab Meat - Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through 
*Claw flakes Crab Meat - 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.

Product: High Quality Blue swimming Crab meat

 Method of Extraction:  Handpicking

Frequency of Processing: Daily

daily Volume : **0 kg of Raw Crab/ **0kg of Processed Meat

Kinds of Meat:

*Colossal Crab Meat - Colossal crab meat, also called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab.The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump. 

*Lump Crab Meat - The Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers. 
*Special Flower Crab Meat -The Special Flower grade of Crab Meat is composed of intricately handpicked white meat from the backfin of the crab. It forms a firm flowery design and is usually used in decorative tasty crab cuisine.
*Claw Crab Meat - Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through 
*Claw flakes Crab Meat - 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. 

Product: High Quality Blue swimming Crab meat

 Method of Extraction:  Handpicking

Frequency of Processing: Daily

daily Volume : **0 kg of Raw Crab/ **0kg of Processed Meat

Kinds of Meat:

*Colossal Crab Meat - Colossal crab meat, also called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab.The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump. 

*Lump Crab Meat - The Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers. 
*Special Flower Crab Meat -The Special Flower grade of Crab Meat is composed of intricately handpicked white meat from the backfin of the crab. It forms a firm flowery design and is usually used in decorative tasty crab cuisine.
*Claw Crab Meat - Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through 
*Claw flakes Crab Meat - 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. 

Product: High Quality Blue swimming Crab meat

 Method of Extraction:  Handpicking

Frequency of Processing: Daily

daily Volume : **0 kg of Raw Crab/ **0kg of Processed Meat

Kinds of Meat:

*Colossal Crab Meat - Colossal crab meat, also called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab.The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump. 

*Lump Crab Meat - The Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers. 
*Special Flower Crab Meat -The Special Flower grade of Crab Meat is composed of intricately handpicked white meat from the backfin of the crab. It forms a firm flowery design and is usually used in decorative tasty crab cuisine.
*Claw Crab Meat - Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through 
*Claw flakes Crab Meat - 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. 

Product: High Quality Blue swimming Crab meat

 Method of Extraction:  Handpicking

Frequency of Processing: Daily

daily Volume : **0 kg of Raw Crab/ **0kg of Processed Meat

Kinds of Meat:

*Colossal Crab Meat - Colossal crab meat, also called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab.The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump. 

*Lump Crab Meat - The Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers. 
*Special Flower Crab Meat -The Special Flower grade of Crab Meat is composed of intricately handpicked white meat from the backfin of the crab. It forms a firm flowery design and is usually used in decorative tasty crab cuisine.
*Claw Crab Meat - Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through 
*Claw flakes Crab Meat - 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. 

Product: High Quality Blue swimming Crab meat

 Method of Extraction:  Handpicking

Frequency of Processing: Daily

daily Volume : **0 kg of Raw Crab/ **0kg of Processed Meat

Kinds of Meat:

*Colossal Crab Meat - Colossal crab meat, also called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab.The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump. 

*Lump Crab Meat - The Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers. 
*Special Flower Crab Meat -The Special Flower grade of Crab Meat is composed of intricately handpicked white meat from the backfin of the crab. It forms a firm flowery design and is usually used in decorative tasty crab cuisine.
*Claw Crab Meat - Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through 
*Claw flakes Crab Meat - 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. 
Product: High Quality Blue swimming Crab meat

 Method of Extraction:  Handpicking

Frequency of Processing: Daily

daily Volume : **0 kg of Raw Crab/ **0kg of Processed Meat

Kinds of Meat:

*Colossal Crab Meat - Colossal crab meat, also called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab.The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump. 

*Lump Crab Meat - The Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers. 
*Special Flower Crab Meat -The Special Flower grade of Crab Meat is composed of intricately handpicked white meat from the backfin of the crab. It forms a firm flowery design and is usually used in decorative tasty crab cuisine.
*Claw Crab Meat - Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through