Crab Meat Salad
- In a large bowl stir together crab, bell pepper, celery, red onion, mayonnaise, sour cream, lemon juice, and old bay seasoning. Season with salt and pepper.
- Serve with crackers.
The culinary term ‘Crab Lump Meat’ is specific to the Blue crab and is the most expensive meat from this crab. This white crab meat can be found on either side of the back fin. The two small portions of lump meat are the very best part of the crab, white, firm, no flakes.
This product is not suitable for freezing.
Product Features: Crabmeat from the legs and the claws
Size: Can of 454g
Storage: Keep refrigerated at 0 ° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.
French Name: viande de crabe bleu (Brachyura)
Packing: vacuum pack