White Crabmeat

Fresh crab meat is highly perishable. Once cooked and picked, it should be refrigerated and used within a day or two. For longer storage, freeze it in an airtight container.

Look for fresh, sweet-smelling crab meat. Avoid anything with a strong, fishy odor.

Gently pick through the meat to remove any shell fragments before using.

White crab meat is excellent in delicate dishes like crab cakes, salads, pasta dishes, and dips where its flavor can shine.

Lemon

Mayonnaise

Parsley

Chives

Butter

Old Bay Seasoning

Cream

Overcooking crab meat, which can make it tough and rubbery.

Using strong, overpowering flavors that mask the delicate taste of the crab.