Flavor and Texture

Fresh crabmeat is celebrated for its sweet, delicate flavor and soft texture, making it the top choice for dishes where the crab is the star. Think of crab cakes, salads, or elegant appetizers—recipes that benefit from premium freshness and flavor.

While pasteurized crabmeat retains much of its natural taste, the process results in a slightly firmer texture and a flavor profile that’s less vibrant. However, it’s perfect for soups, casseroles, and bulk dishes where consistency is key and the crab complements other ingredients.

Availability and Practicality

One of the main differences between fresh and pasteurized crabmeat is availability. Fresh crabmeat is a seasonal product, dependent on fishing regulations and sustainability practices. It requires careful planning and quick use to ensure its quality.

Pasteurized crabmeat, however, offers year-round availability, making it a practical choice for businesses looking for consistent supply. Its extended shelf life helps reduce waste and ensures that you always have a reliable product on hand, no matter the season.

Sustainability and Responsibility

At Doral International Foods, we are committed to responsible sourcing practices for both fresh and pasteurized crabmeat. Our traceability systems ensure transparency, and we partner with fisheries that prioritize sustainability to protect marine ecosystems. Whether you choose fresh or pasteurized, you can trust that our products meet the highest standards for quality and environmental responsibility.