Crabmeats

Hand-picked claw

Hand-Picked Claw

Regarded as the finest meat from the crab with a white and pink colour, long fiborous texture and full and tangy flavour, hand-picked clawmeat is ideal where the absolute premium quality is required.




Legmeat

Chunky Leg

Chunky leg meat is produced from the largest section of the crab leg. The meat is extracted in long chunks, which have the familiar white and pink exterior and a pure white interior. The flavour is sweet and suculent with slightly less "bite" than hand-picked claw meat.



Fine white

Finewhite

Produced from the centre "honeycomb" of the crab body, the meat is machine extracted by flotation, thus giving a very white and fiborous product but with little flavour. Best utilised in combination with other crab meats or as a texture provider in assembled products.



Cluster

Cluster

A machine extracted meat from the legs and "honeycombs" of the crab, the product has a full flavour and a coarse paste texture. The colour can vary from off-white to beige and is best used either as a flavour provider or in combination with a textured meat.


Minced brown

Brown

Brown crabmeat is manually extracted from the body of the crab. The meat is screened mechanically to ensure the complete removal of shell and to homogenise the texture and colour.
Natural variations in crab can result in the meat varying from pale beige to rusty brown, and in the texture, from thick to quite viscous.

White crabmeat

White

A machine extracted meat from the "honeycombs" of the crab, the product has a full flavour and a coarse paste texture. The colour can vary from white to off-white and is best used either as a flavour provider or in combination with a textured meat.


Pack Sizes

All meats are available frozen in 454g or 500g sealed, plastic trays or in 2-3kg blocks, either pasteurised or unpasteurised.