Serving size
Lump (Jumbo Lump) - chunks of white body meat, the most prized and best used in showy, elegant dishes.
Special (All Lump) - the white flaked body meat best used in crab cakes, crab balls and similar recipes.
Claw - the meat is latte-colored and some say the most flavorful, nice for stuffed eggplants and stuffed crabs.
Crab Fingers (Cocktail Claws) - the pincers themselves, broken to expost the meat and served as appetizers.
Backfin - white body meat consisting of lump and flakes. Pieces are smaller than lump, but can be substituted for lump.
Pasteurized Canned Blue Crabmeat - sold in hermetically sealed cans with no preservatives or additives.
4 pounds live crawfish / serves 1 adult
10 pounds whole crawfish yields 1.5 pounds of tail meat
Crawfish are classified by size #1’s are 15 crawfish to a lb. or fewer, #2’s are 16-20 per lb.and #3’s are 21 or more per lb.
Whole round fish: 3/4 - 1 lb per person
Dressed - Cleaned: 1/2 - 3/4 lb per person
Fillets or Steaks: 1/3 - 1/2 lb per person
Extra selects yield 160 - 210 / gallon
Selects yield 210 - 300 / gallon
Standards yield 300 - 500 / gallon
One pound of head-on white shrimp will yield .649 pounds after deheading.
One pound of head-on brown shrimp will yield .621 pounds after deheading.
