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Seafood

Pasteurised crab meat

Crab meat is picked by hand from cooked crab, packed and pasteurised in a sealed container. It is bought by grade, which describes which part of the crab the meat came from, and the food safety question is Listeria because the picking happens after cooking.

How it leaves the country.

Jumbo lump
The two large muscles from the swimming legs. Whole pieces, the most expensive grade, bought for presentation.
Backfin and lump
Broken lump and body meat. Less presentation value and much of the same flavour.
Special and claw
Smaller body meat and darker claw meat. Used where the meat is mixed into something.
Chilled or frozen
Pasteurised product is held chilled with a long refrigerated shelf life. Frozen is a different specification.

How it is graded.

The grade describes anatomy rather than quality. Everything else is about how clean the picking was and how the chain held.

Grade
Which muscle. Jumbo lump commands a multiple of claw meat, and a mixed can sold as lump is the most common substitution in this trade.
Shell and cartilage
Picked by hand, so fragments get through. A stated maximum and a check on arrival are both normal.
Listeria control
Picking happens after cooking, by hand, which is exactly the situation the organism exploits. Pasteurisation and the hygiene of the picking room are the controls.
Pasteurisation record
Time and temperature for the pack, validated. It is what makes the refrigerated shelf life possible.
Drained weight
The meat you receive against the declared weight. Specify it.
Colour and odour
White to off-white with a clean smell. Blueing and off odours point at handling before pasteurisation.

How it is packed.

Sealed cans or cups
Pasteurised in the pack. The seal integrity is the safety control and it is measured and recorded.
Refrigerated throughout
Chilled from the plant to the customer with a recorder in the container. A break is the end of the shelf life.
Cartons and pallets
Sized for a chilled warehouse rather than for maximum fill, because handling matters more here.
Labelling
Crustacean allergen, grade, drained weight and the date. Set by the destination and printed in Indonesia.

Where it grows.

  • East Java

    Java

    Picking and pasteurising plants close to the blue swimming crab fishery and to Surabaya.

  • South Sulawesi

    Sulawesi

    A major crab fishery with processing, and a route out through Makassar.

  • Lampung

    Sumatra

    Fishery and processing with access to Panjang.

  • North Java coast

    Java

    Small-boat fisheries feeding picking plants along the coast.

Documentation, where applicable.

Health certificate
A fishery product from an approved establishment, which most regulated markets require.1
Certificate of analysis
Listeria, drained weight and shell content on the shipped lot.
Catch certificate
Where the destination requires evidence of legal catch for the raw material.2
HACCP certificate
Post-cook handling and pasteurisation are the critical controls.3

What a shipment needs depends on the product, the producer and the market it is going to. We map the documents against your destination before anyone quotes a price.

Questions buyers ask.

Why is jumbo lump so much more expensive?

Because there are only two of those muscles per crab and picking them whole is slow skilled work. The price reflects yield and labour rather than flavour, so for anything mixed into a dish a lower grade is the sensible buy.

What is the main food safety risk?

Listeria, because the meat is handled by hand after cooking. Pasteurisation and picking room hygiene are the controls, and the result on the shipped lot is what you check.

How do I know the grade is honest?

Open cans from the shipment and look. Grade substitution is the commonest issue in this trade and it is visible immediately to anyone who knows what jumbo lump looks like.

Tell us what you need.

Give us the specification and the destination port. We come back with producer options and an indicative price. Our fee is 5 % of the order value, paid by you and never by the factory.

One line is enough to start. The more exact you are, the faster the answer comes back.

What you want back

Add a specification, packaging or a target price

Optional, and the fastest way for us to reply.

We answer within one working day, from Indonesia on UTC+7. Wholesale orders from $10,000 per shipment.

Sources

  1. 1TRACES modules and features. European Commission, DG Health and Food Safety. Checked 3 August 2026.
  2. 2Council Regulation (EC) No 1005/2008 on illegal, unreported and unregulated fishing. EUR-Lex. Checked 3 August 2026.
  3. 3General principles of food hygiene and the HACCP system. Codex Alimentarius, FAO and WHO. Checked 3 August 2026.