If you’re like me, you love to eat crab meat, but you live nowhere near a body of salty water, which is where the crabs live.

So what’s a girl to do?

Buy pasteurized crab meat. That’s what I do.

Several years ago, I’d peddled pasteurized crab meat to restaurants, chefs or any food buyer, for that matter. Some people sell stocks, I’d sold crab meat.

I’d learned more about pasteurized crab meat than I’d ever thought I’d need to know. But guess what? Now I can share some of that information with you.

Pasteurized crab is found in the refrigerated section in the seafood department at most grocery stores. Pasteurized (which cooks the crab, a process to preserve the meat) blue crab meat has an expiration date on the container, usually found on the bottom or side of the container. Be sure to look for the “use by” date on the container before you buy the crab meat.

Crab meat is either sold in a 10 oz plastic container with a resealable lid or in a one pound can.

Pasteurized crab meat is highly perishable and once opened, should be consumed within two days. If you’re lucky enough to find it fresh crab meat, then by all means, buy it, but be prepared to eat all of it that day.

The price of pasteurized crab varies. Jumbo lump (there are only two lumps per crab) will be the most expensive, averaging $25-$30 per pound. Less expensive options will be labeled super lump, special, lump or back fin, or claw meat. All will be flaky, sweet white crab meat with the exception of claw meat, which will be orange-ish in color and have a much sweeter flavor profile.

Crab meat is high in protein, low in fat and is a versatile seafood product. You can eat it right out of the can, blend it in soups, batter it and fry it, form it into crab cakes or serve it on a salad.

Now that you’ve got the basics of buying pasteurized crab meat, go ahead, buy some, and eat more seafood!