Phillips Seafood Frequently Asked Questions (2024)

FAQs

Is Phillips crab meat real crab meat? ›

Our 8 oz. pasteurized crab is wild-caught from the tropical waters of Southeast Asia, then hand-picked and processed at the height of freshness.

How long will crabmeat last in the refrigerator? Fresh crabmeat, and pasteurized crabmeat once it is opened (all crabmeat should be packed in ice at all times) will have a shelf life of approximately 3 to 4 days.

We strongly advise you do not eat the crab meat after the Best if Used By date has passed.

Crab cakes should be stored in the refrigerator for no more then 1-2 days. For longer storage, crab cakes can be stored in the freezer. Crab cakes can remain in the freezer for up to 6 months. Shrimp- Raw shrimp can be stored in the refrigerator on ice for up to 2-3 days.

Pasteurized crab. Ready to eat, fully cooked.

That's right, you can technically eat canned crab directly out of the container, just like canned tuna, salmon, or sardines. In addition to being cooked, the canned shellfish is also mostly picked free of bones and shells, although you may find small pieces in the mixture — so watch out when cooking with it.

And there's an easy way to restore a fresh smell: Give it a simple milk soak. During this bath, the casein protein in milk binds to the TMA and takes that undesirable odor with it when the crabmeat is drained. The result is clean-tasting, better-smelling meat.

Meat with mushy texture originates from soft-shelled crabs, a problem which can easily be rectified by culling. Black discolouration on the other hand, is likely caused by the enzymatic oxidation of polyhydroxy- phenyl and aminophenyl compounds in the tissues.

Look out for Unusual Odors

Fresh crab meat should not have any strong odors. In fact, it usually doesn't smell of much, except for a mild sweet odor. If you notice the meat having a sour, rotting, or bitter smell, this is an indication that the crab meat has gone bad, and is not fit for consumption.

1. Skipping out on rinsing and drying the crab meat. While other tinned seafood, like canned tuna, doesn't necessarily need a rinse, it's best to wash crab meat. We're not talking about scrubbing it — just a brief soak and rinse under water will do.

What is the shelf life of Phillips crab meat? ›

Phillips Crab Meat has a refrigerated shelf life of 18 months from the date of production with proper handling and temperature control. Refer to the bottom of the crab meat package for the expiration date; it will be written in Month/Day/Year format.

Black discoloration of the crab meat significantly mars the appearance and reduces the product value. In order to prevent this, parchment paper with superior water resistance and oil resistance is used to keep the crab meat from coming in contact with the can.

The best way to freeze crab that has already been opened, is to place the cooked crab in a heavy-duty freezer bag or airtight plastic container to maintain freshness. Since our crab products are already cooked upon purchase, reheating your seafood is a snap.

The shelf-life in a fridge is 3 to 5 days and in the freezer is 6 to 9 months. Whole cooked crab that is frozen can last from 9 to 12 months. Cooked crab that has been sitting on a plate at a dinner table should be consumed within 2 hours.

Yes, both fresh and pasteurized crab meat has been fully cooked and is ready to eat. Many people choose to use the meat as part of a prepared dish or recipe. When using PBC pasteurized crab meat, please use caution opening the containers, making sure to be careful around the metal ring.

How To Tell If Your Crab Is Real. The easiest way to know if what you're buying is real or not is to read the label. Imitation crab is often labeled as "crab sticks" or "krab," if not clearly marked as "imitation."

Often considered the most versatile grade for the widest range of recipes, Phillips 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.

Our Lump Crabmeat, from whole or broken pieces of meat from the sides of the crab where the legs are attached, give you all the five-star restaurant appeal in an affordable dish that's fantastic for hors d'oeuvres, soups, and casseroles.

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.