Fresh Louisiana Blue Crab Meat
Fresh Louisiana Soft Shell Crabs
Serving Size Lump (Jumbo Lump) - chunks of white body meat, the most prized and best used in showy, elegant dishes. Special (All Lump) - the white flaked body meat best used in crab cakes, crab balls and similar recipes. Claw - the meat is latte-colored and some say the most flavorful, nice for stuffed eggplants and stuffed crabs. Crab Fingers (Cocktail Claws) - the pincers themselves, broken to expost the meat and served as appetizers. Backfin - white body meat consisting of lump and flakes. Pieces are smaller than lump, but can be substituted for lump.
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Jumbo Lump (Louisiana Blue Crab)
Description: "Jumbo" lump crabmeat. Louisiana Blue Point Crabs.
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Unit Size: 16 oz. (1lb.) -
Crab Fingers (Louisiana Blue Crab)
Description: Crab fingers. Product of Louisiana. The perfect appetizer or snack. Marinate them in your favorite lemon or butter/worster sauce.
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Unit Size: 16 oz. -
Crab Claw Meat (Louisiana Blue Crab)
Description: Crab claw meat. Product of Louisiana
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Unit Size: 1 lb. -
Soft-Shell Crab- Large
Description: Now you can make your own favorite Louisiana soft-shell crab dish. Our crabs are plently plump and hearty. Deep fry or pan saute them.
Unit Size: 2 large (perfect for po-boys or pan fried) Learn More -
Soft-Shell Crab- Medium
Description: Now you can make your own favorite Louisiana soft-shell crab dish. Our crabs are plently plump and hearty. Deep fry or pan saute them.
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Soft-Shell Crab- Jumbo
Description: Now you can make your own favorite Louisiana soft-shell crab dish. Our crabs are plently plump and hearty. Deep fry or pan saute them.
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Crabmeat Stuffing
Randol's Seafood Stuffing is the perfect mix of crabmeat and seasoning blend, excellent ingredient for topping crab cakes, stuffing your favorite fish or select Gulf shrimp. Many chefs around the country use this fresh delectable ingredient in their fine white table-cloth restaurants. Learn More
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