Phillips Foods on Sunday announced that it launched a series of “how-to” videos for chefs to enhance their comprehension of crab meat.
“Understanding Crab Meat” teaches chefs where each grade of crab meat comes from, how to choose the right grade for the price point and explains the flake versus lump content per grade.
The video, which can be viewed in the Food Safety & Nutrition section of Phillips’ Web site, describes the six grades it offers: colossal, jumbo, lump, backfin, special and claw. It is accompanied by descriptions of each featuring flavor profiles and best use in recipes.
