Fresh Louisiana Blue Crab Meat                                     

Fresh Louisiana Soft Shell Crabs 

Louisiana leads the nation in production of both hard and soft-shell crabs. If you’ve eaten crab on the East Coast, chances are it’s from Louisiana. Louisiana is the top shipper of live #1 male crabs to the Atlantic coast market.

 

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.

11 Item(s)

per page

Grid  List 

Set Descending Direction

11 Item(s)

per page

Grid  List 

Set Descending Direction

 

 

 

  Loading...