Real lump crab meat — cooked, picked, and ready to use. Sweet, clean, nothing like imitation.

Cooked lump crab meat — sweet and delicate. Picked from whole crabs and packed fresh. Nothing added, nothing processed.

One pound of crab meat makes 4–5 crab cakes, a generous crab dip, a rich bisque, or the filling for handmade ravioli. Use it cold in a crab salad or fold it gently into hot dishes at the end to preserve texture.

1 lb cooked lump crab meat · Serves 2–3 · Makes 4–5 crab cakes · Handle gently to preserve large lumps · Use within 2 days of delivery

Pairs with: Old Bay, Dijon, and panko · Lemon-butter cream sauce · Avocado and herbs · Oaked Chardonnay or cold Sauvignon Blanc