FAQ2

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.

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

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. 

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.

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.

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.

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.

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.

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

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.

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!

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.

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

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.

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.

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.

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.

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).

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

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

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.

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.

Use these articles to answer questions that customers have about your products and services. You can use text, links and images and also group articles into categories.

Use these articles to answer questions that customers have about your products and services. You can use text, links and images and also group articles into categories.

Use these articles to answer questions that customers have about your products and services. You can use text, links and images and also group articles into categories.

Use these articles to answer questions that customers have about your products and services. You can use text, links and images and also group articles into categories.

Use these articles to answer questions that customers have about your products and services. You can use text, links and images and also group articles into categories.

Use these articles to answer questions that customers have about your products and services. You can use text, links and images and also group articles into categories.

Use these articles to answer questions that customers have about your products and services. You can use text, links and images and also group articles into categories.

Use these articles to answer questions that customers have about your products and services. You can use text, links and images and also group articles into categories.

Use these articles to answer questions that customers have about your products and services. You can use text, links and images and also group articles into categories.

Use these articles to answer questions that customers have about your products and services. You can use text, links and images and also group articles into categories.