Pasteurized Blue Crab Meat
Pasteurized blue crab meat (Callinectes sapidus) is cooked, picked from the shell, and pasteurized for shelf stability, classified under HTS 1605.10.4040 as prepared or preserved crabmeat, not frozen or in airtight containers. This product is commonly used in gourmet salads, crab cakes, and seafood dips.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If supplied frozen and not cooked
Frozen crabmeat falls under Chapter 3 as uncooked crustaceans, changing from prepared/preserved in Chapter 16.
If packed in airtight containers like cans or retort pouches
Airtight container packaging shifts classification to specific subheadings for shelf-stable preserved crab.
If mixed with other vegetables or ingredients exceeding 50% by weight
Products prepared with vegetables become 'other prepared foods' under Chapter 20, not pure crustaceans.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Verify species identification and provide certificates of origin to comply with HTS classification for 'other' crabmeat
• Ensure proper labeling for pasteurization process and net weight; avoid misclassification as frozen (0306.14)
• Check for Section 609 restrictions if sourced from regions with shrimp bycatch concerns, even for crab products
Related Products under HTS 1605.10.40.40
Snow Crab Meat Lump
Premium lump meat from snow crab (Chionoecetes spp.), thermally processed and pasteurized but not frozen or canned, fitting HTS 1605.10.4040 for other prepared crabmeat. Ideal for high-end sushi, cocktails, and seafood platters.
Dungeness Crab Pasteurized Meat
Pasteurized claw and body meat from Dungeness crab (Metacarcinus magister), prepared by cooking and shelling but not hermetically sealed, under HTS 1605.10.4040 as other crabmeat. Popular in Pacific Northwest cuisine for cakes and salads.
King Crab Leg Meat Pasteurized
Extracted leg meat from red king crab (Paralithodes camtschaticus), pasteurized for food safety without freezing or canning, classified in HTS 1605.10.4040 for other crabmeat preparations. Used in luxury seafood dishes.
Jonah Crab Cooked Meat
Cooked and picked meat from Jonah crab (Cancer borealis), chilled and pasteurized but not in airtight packs, under HTS 1605.10.4040 as other prepared crabmeat. Suitable for East Coast seafood markets.
Tanner Crab Pasteurized Claw Meat
Pasteurized claw meat from Tanner crab (Chionoecetes bairdi), processed for preservation without freezing, classified HTS 1605.10.4040 for other crabmeat. Common in Alaskan fisheries exports.
Rock Crab Meat Preserved
Preserved meat from rock crab (Cancer irroratus), cooked and pasteurized in bulk trays, under HTS 1605.10.4040 as other non-airtight crabmeat. Used by processors for further manufacturing.