Canned Crab

Like tinned fish, an unopened jar of crab meat is pasteurized and therefore has an extended shelf life. Unlike tinned fish, tinned crab needs to be kept refrigerated. The delicate flavour and texture of crab means that it's pasteurized at lower temperatures and for less time, than fish. Canned crab meat is a versatile, convenient and affordable seafood option that can be used in many dishes.

What it is:
Canned crab meat is fully cooked, cleaned, pasteurized and packaged. It's available in different types, including jumbo lump, lump, backfin and claw meat.

How to use it:
Canned crab meat can be eaten straight from the can for cold dishes, or gently heated for hot dishes. It's great in crab cakes, salads, soups, pasta, dips and as a topping for baked potatoes or bruschetta.

How to store it:
Unopened canned crab meat can be kept in the pantry, but once opened it should be refrigerated and used within 3–5 days. You can freeze it if you're going to use it in a cooked dish where the texture doesn't matter as much.

How to pair it with other flavours:
Canned crab meat pairs well with lemon, butter, white wine and fresh herbs.

Differences from fresh crab:
Canned crab meat is more economical and easier and faster to prepare than fresh crab. However, some say that fresh or frozen crab meat has more flavour than canned crab.