The crabs used for meat and claws are of 3 types:
the Brown (Cancer Edwardsii), the Soft (Homalaspis Plana) and the Hairy (Cancer Setosus).
WHOLE CRAB MEAT
Meat is cooked, processed, vacuum packed, pasteurized, cooled in fresh water and frozen.
There are different options:
1) Only White meat (body meat only)
2) Only Pink meat (small claws, elbow, forearm and thin legs)
3) Combo: mix white and pink meat (50/60% white, 50/40% pink meat)
Packaging: Fancy trays of 1.0 Lb. or vacpac blocks of 2, 5 Lb. or 1 Kg.; master of 30 lb.
CRAB CLAWS
Cooked, clean, saw-cut (scored – optional) , with their 3 segments, frozen, sized, packaging: 5 or 10 LB poly bags, master 30 LB.
Season: year around
STONE CRAB: MEAT AND CLAWS
