Snow Crab "Leg Tenders"

Origin: East Coast Canada

Season: Production occurs from May through August

Production Methods: Product is machinepicked from fresh cooked crabs, then hand-layered into a 5 lb block which is plate frozen and vacuum-packed.

Specifications: The crab "tender" is also known as the "arm" or the "short" leg of the crab. This whole section of meat lies above the knuckle and claw in the "merus" section of the leg.

Packaging: The product is packed 6/5 lb (30 lbs) in a master case.

Application: Product would be suitable in any situation calling for All Leg Crab Meat. It is an excellent substitute for more expensive All Leg Snow Crab Meat, and is more consistent than Broken Leg Snow Crab Meat.

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