November 1, 2009 – Phillips Foods, leader in blue swimming crab meat and value added crab cakes, has launched a series of “How-To” videos for chefs to enhance understanding in working with crab meat.
For years, crab cakes and crab dishes have topped appetizer and entrée choices on menus nationwide. But many in the food industry still need education on the different grades of crab meat from jumbo lump to claw meat. “Understanding Crab Meat” gives a comprehensive understanding of where each grade of crab meat comes from, how to choose the right grade for your price point, and explains the flake vs. lump content per grade. Video can be found in the Food Safety & Nutrition section at http://www.phillipsfoodsservice.com/food-safety-and-nutrition/understanding-crabmeat.aspx.