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.
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 stuffing. 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 upon receipt.
Shelf Life
9 months.
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: 01/24/24 SL
