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FAQ2

Storage & Handling

Why do I have to keep Newport crabmeat in the refrigerator? It says on the can “Keep refrigerated”

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Refrigerated canned crabmeat belongs to the ‘Perishable Seafood” category.  It means that the product has to be kept refrigerated or chilled at all times.  This helps the product to remain fresh until the end of its shelf life.

What is the proper refrigeration temperature for this product?

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We recommend a range of 33°F -38°F. This helps to keep the product fresh and safe.

How do I know that my refrigerator maintains the recommended temperature?

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Please refer to the user’s manual. If you do not find the temperature range setting in the manual, the surest and easiest way would be to buy a digital or dial (analog) thermometer (not very expensive).  Position it on the front of the middle shelf (that area gets maximum ambient air exposure when the door is opened).  Wait for at least 2-3 hours to check the reading. If it shows above 40F, increase to a ‘colder’ setting (control settings will vary with refrigerator model and make) and check again. 

Is there a ‘best’ area to keep Newport canned crabmeat in the refrigerator?

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There is no one specific answer to this question. If the refrigerator door is opened frequently (like in a large household), temperature fluctuations are more common. It is advisable to keep the canned product on the back end of the top shelf / in the meat or crisper drawer to avoid excessive exposure to ambient air.

Why can I not keep Newport canned crabmeat at room temperature? I have seen canned crabmeat on the shelves in the stores?

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Use these articles to answer Great question! You are referring to ‘shelf stable’ crabmeat that you saw on the store shelves. Those items are sterilized at a very high temperature (240-250F) for longer time that kills all bacteria (both good and the bad ones). This helps to achieve longer shelf life but also compromises the natural flavor and odor components.
Pasteurized crabmeat (like Newport canned crabmeat), on the other hand, is heated and cooled, based on an established scientific process, to target only the bad bacteria and still retain the natural flavor and odor.

I bought a cup of crabmeat from the local seafood store. I was told to use it up within 2-3 days. How long can I keep Newport crabmeat before use?

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The cup of crabmeat you bought was fresh picked crabmeat that was not pasteurized. It is advisable to use it up as quickly as possible.  Pasteurized crabmeat (like Newport canned crabmeat) will stay fresh for many months (check the Best used by date printed on the can/cup bottom), if the seal is kept intact.

I bought several cans of Newport crabmeat from the store just now. But I need to make a few more stops, before I drive back home. It’s hot outside and I am worrying about the crabmeat cans- what do I do?

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It’s a valid concern. Thanks for asking! You can keep an insulated lunch bag (preferably with ice) or a beer cooler bag in your car trunk. If you plan to make a few more stops before going home, keep the cans in the cooler/ insulated bag.  Try not to keep the cans too long outside.

I bought several cans of crabmeat. I had opened them all before I realized that the recipe calls for just two cans of crabmeat. Can I freeze the unused crabmeat?

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Freezing crabmeat compromises the texture and you will find the meat to be softer after thawing. So we don’t recommend freezing.  We suggest that you use up the extra crabmeat into your desired recipe, put in an airtight container and then freeze.

I bought a pound of Newport crabmeat from the store but I don’t want to use it up all at once. How long can I keep the crabmeat in the refrigerator once the can is opened?

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We recommend no more than 2 days (48 hours) once the can is opened. Please use recommended refrigeration temperatures.

Usage

I want to try a new crabmeat recipe. Where do I find one?

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There’s a plethora of crab recipes out there – blogs, books, videos etc. You are also welcome to use recipes created by our Corporate Chef. Please visit www.newportintl.com for more details.

There are so many different varieties of crabmeat product in cans – Jumbo Lump, Lump, Claw etc. I am confused which one to use for my recipe?

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Confusing it is! It all depends on the recipe of choice (specific crabmeat grades are usually mentioned in the standard recipes). But we might be able to give you some cursory pointers for our crabmeat grades:
Colossal& Jumbo Lump – these are the large muscle pieces connected to swimming paddles that make the swimming crabs active swimmers. Each crab has two such large muscle pieces. Ideal for seafood cocktails or steaks Oscar style
Super Lump & Lump – excellent for making crab cakes, seafood stuffing
Special, Backfin, and Backfin Lump – crab cakes, Maryland style crab soups and seafood bisques
Claw meat – Crab claw meat is pinkish red in color with a bold flavor that adds a ‘zing’ to any seafood / crabmeat recipe
Cocktail Claws – also called ‘Fingers’. These are ideal for seafood platters, hor d'oeuvres with some spicy/ stimulating dipping sauce
These are only suggestions. Let your creative mind expand the culinary horizons of crabmeat recipes!

Shelf Life

What’s the shelf life of Newport canned crabmeat?

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Newport canned crabmeat has a shelf life of 18 months  (approximately 548 days) from the date of  production, provided the product has been properly handled and kept refrigerated at all times.

How do I decipher the code on the can bottom so that I know that can is well within shelf life?

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It’s easy to interpret the Best used by date. It follows MM/DD/YYYY format.  Please remember to check the Best used by date before purchase. Example: 09/24/2021

Ingredients

I see Sodium Acid Pyrophosphate under ingredient section on Newport cans? What is it and why is it added to crabmeat?

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Crabmeat like any other fresh proteins contains minerals like sodium, magnesium which have a tendency to crystallize when subjected to heating and cooling (pasteurization). This crystalline complex is not harmful but may make the crabmeat gritty on chewing. , Sodium Acid Pyrophosphate (SAPP) is added to prevent the formation of these crystals. United States Food and Drug (USFDA) recognizes SAPP as a GRAS (Generally Recognized As Safe) substance. SAPP is added in minute quantities to the cans before sealing to prevent struvite formation.

Is the swimming crab similar to the Dungeness crab on the west coast?

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Actually they belong to two different families. Swimming crab (the last pair of legs transformed into paddles for swimming) belongs to the Portunidae family and the Dungeness crab belongs to the Cancridae family (the last pair of legs unchanged and usually lives on eelgrass beds and water bottoms). Each has their own distinct sensory profile. Swimming crabs are succulent and sweeter in taste.

Is the blue swimming crab similar to the Blue crab on the Atlantic coast?

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Both belong to the swimming crab family (Portunidae) though their latin names are different. Blue swimming crab (Portunus pelagicus) can be considered a distant cousin of the Atlantic crab (Callinectes sapidus). The flavor and taste profiles of both crabs are comparable.

I found a piece of shell in the crabmeat. Is that normal?

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Unlike any other seafood category, crabmeat is carefully handpicked by experienced crab pickers (no machine or technology exists to replace human hands as of now). The shells being translucent and sticky, it is sometimes difficult to sort them apart from the creamy white meat. It is quite normal to find a few shells in the canned crabmeat and pose no harm to the consumer.

Pre & Post Purchase

What are the things to check before purchasing refrigerated, canned crabmeat from the store?

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Great question! You should definitely check: (i) Printed shelf life on can bottom (ii) Look for any dents on the can (iii) whether the can is cold. If you see an issue, please bring it to the Store Manager’s attention immediately.
Also remember to keep the sales receipt, in case you need to return the item(s).

I made crab cakes using Newport crabmeat and they were awesome. How do I contact Newport?

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Your feedback is important to us. Just call 727-322-7562 to talk to our customer representative or write to us at seafood@newportintl.com

Shipping

How will my items ship?

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Items will ship (via parcel carrier) in boxes containing frozen gel packs that maintain the correct temperature.

Where do you ship?

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At this time we ship to all 48 contiguous states and Washington DC. We are unable to ship to Hawaii, Alaska, US Territories, or APO/FPO Addresses.  We can deliver to any physical address, both residential and commercial, but due to the nature of our products, are unable to deliver to P.O. boxes.

How long will my order take to ship?

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Shipping times vary based on the product. Most standard items ship within 2 business days. Once shipped, you will receive a notification from us with tracking information, and can expect to receive the delivery within 1-4 business days.

Cancellations and Returns

How are refunds issued?

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Where do I send return items?

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Quality Guarantee

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Can I cancel my order?

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Account Information

When will my card be charged?

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Finding an Invoice / Receipt

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How do I add or change an address?

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Ordering

HACCP Certificate of Compliance

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How can I order direct?

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What payment methods do you accept?

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