Crab Base

A paste base made from mid-Atlantic crabmeat. Prepared, this base has the pleasant flavor and aroma characteristic of a crab stock. This product is also available without monosodium glutamate (MSG). Made in the USA.

Categories: Bases, Seafood Bases
Tags: Crab, Seafood

A paste base made from mid-Atlantic crabmeat. Prepared, this base has the pleasant flavor and aroma characteristic of a crab stock. This product is also available without monosodium glutamate (MSG). Made in the USA.

Product Usage

Prepare an instant crab stock by dissolving product in water. A soup base makes an excellent foundation for creating or seasoning stocks and sauces. Use prepared stock to create home-style bisques, soups and chowders, to enhance pasta dishes, or to season stuffings. Contact RC Fine Foods for recipe ideas or suggested uses.

Packaging

Packaged in BPA/Phthalate-free HDPE jars or pails. Each container has a lot code and “packed on” date.

Product Number Package Size Yield
13331 12/1 lb jars 5 gallons/pound
13333 6/1 lb jars
13335 15 lb pail

Product Storage

Refrigerate for best shelf life and flavor. May be frozen.

Shelf Life

1 month (non-refrigerated)
6 months (refrigerated)
May be frozen for longer shelf life.

Ingredient Statement

Crab meat, salt, monosodium glutamate, maltodextrin, natural crab flavor (maltodextrin, salt, and crab extract), onion powder, potato flour, garlic powder, spices, disodium inosinate and disodium guanylate.
Contains a bioengineered ingredient.

Allergens

Shellfish (crab).

Nutritional Information

Product prepared with water.

  Prepared Per 100 grams (base)
Weight or Serving Size  (6 g) – 1 cup 100 g
Calories 10 184
Total Fat 0 g 0.4 g
Saturated Fat 0 g 0.1 g
Trans Fat 0 g 0 g
Cholesterol 0 mg 24.4 mg
Sodium 660 mg 11,670 mg
Total Carbohydrates 1 g 25.8 g
Dietary Fiber 0 g 0.4 g
Total Sugars 0 g 0.8 g
Added Sugars 0 g 0.5 g
Protein 0 g 8 g
Vitamin D 0 mcg 0 mcg
Calcium 2 mg 36.5 mg
Iron 0 mg 0.4 mg
Potassium 11 mg 198 mg

For Percentages of Daily Values, please refer to RC Nutritional Information Formats.

Revision Date: 11/02/2022 CE