QUALITY IS OUR GOAL
From mother nature to you table, Authentic Louisiana's Seafood.
White meat: the two largest lumps of unbroken muscle connected to the swimming legs of the crab. Jumbo Lump Crab Meat is prized for its impressive size, bright white color and exquisite taste. Fresh or Frozen by pound Prices change without notice
White meat: a blend of broken pieces of jumbo lump and special crab meat. Backfin Crab Meat is perfect for use in crab cakes, dips, salads, and casseroles, and makes a beautiful presentation when stuffing fish, chicken, vegetables, or seafood. Fresh or frozen by pound, Prices change without notice.
Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through. Fresh or Frozen by pound Prices change without notice
The Claw Fingers, also called Cocktail Fingers, are the tips of the pinchers, usually served whole, with the dark pink meat still in it. They are commonly used as garnish or hors d'œuvre. Fresh or Frozen by pound Prices change without notice
Crayfish are eaten worldwide. Like other edible crustaceans, only a small portion of the body of a crayfish is eaten. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten. Fresh or Frozen by pound Prices change without notice
