Pasteurized crabmeat is convenient and easy to use. Select lump crabmeat when appearance counts, as in seafood cocktails and cold salads. Flake crabmeat is excellent for dips, spreads and casseroles. The brownish claw meat, although not as attractive, is every bit as flavorful and a great choice for crab cakes. Before adding crabmeat to any recipe, drain and rinse it, then remove bits of shell or cartilage.
Crabmeat is low in calories and fat and is an excellent source of high-quality protein.
Crab also is a good source of Omega-3, which has been shown to reduce the risk of heart attacks. The health benefits of eating fish and shellfish are well documented. Expect Quality and Freshness Crabmeat from Virginia waters can be consumed with confidence. Virginia, the nation's third largest seafood processing state, supplies only the highest quality seafood available anywhere in the world. The state's quality control and regulatory standards for water quality and seafood processing plants are recognized among the most stringent in the United States.