Cooked premium crab meat
It has a smooth, egg-shaped, brick-colored shell. Its flesh is dense and tasty.
It is caught from August to November in zone F.A.O. 27 (North-East Atlantic), using traps.
The absence of any chemical treatment allows its taste qualities to be fully expressed.
We sell it shelled, in the form of leg meat mixed with body meat, which gives it that “premium” look.
Enjoy it in stuffing, egg rolls, salads or lasagne.
For further information, visit : www.pdm-seafoodmag.com
August to November
Storage conditions :
Maximum storage temperature: – 18° C
Best before date: 24 months after freezing date
GMOs : none
Irradiation : none
Allergens : shellfish
Microbiological criteria :
- T.V.C. : 100 000 ge/g
- E. Coli : 1 ge/g
- Coagulase + Staph : 100 ge/g
- S.R.A. : 10 ge /g
- Salmonella : absent in 25 g
- Listeria mono. : absent in 25 g