Learn how to incorporate our lobster meat & lobster cakes in creative ways across your menu.
Jumbo Lump, consisting of the two large muscles connected to the swimming fins of the crab, is prized for its impressive size, bright white color and exquisite taste. It is best used in dishes where the size of the lumps can really shine.
View Jumbo Lump
Lump is a blend of broken pieces of jumbo lump and special grade crab meat. It is perfect for use in crab cakes, dips, salads, and casseroles. Lump makes a beautiful presentation when stuffing fish, chicken, vegetables, or seafood.
View Lump
Often considered the most versatile grade for the widest range of recipes, special crab meat consists of the smaller pieces of white meat from the body of the crab. Perfect for crab cakes, salads, quesadillas, wraps, soups, and crab balls.
View Special
Picked from the swimming fins of the crab, claw meat is a brown meat with a stronger flavor profile. Its stronger flavor profile makes claw meat ideal for dishes with heavy sauces or in dips and soups, as the flavor of the crab still comes through.
View Claw
Claw Fingers consist of brown meat from the first section of the crab claw with part of the shell removed. Their stronger flavor profile makes them ideal for heavy sauces or dips.
View Cocktail Claws
Colossal Lump, consisting of the two large muscles connected to the swimming fins of the crab, is prized for its impressive size, bright white color and exquisite taste. It is best used in dishes where the size of the lumps can really shine.
View Colossal Lump
Culinary Crab is an innovative crab meat product made using a patented process of shaping 100% wild-caught crab meat from the whole crab into jumbo lumps with no artificial binders.
View Culinary Jumbo
Super Lump is Crab Meat is made of broken pieces of jumbo lump with larger flakes of white body meat and perfect for use in crab cakes, dips, salads, casseroles and more.
View Super Lump
Picked from the swimming fins of the crab, claw meat is a brown meat with a stronger flavor profile. Its stronger flavor profile makes claw meat ideal for dishes with heavy sauces or in dips and soups, as the flavor of the crab still comes through.
View Claw