Pasteurized Blue Crab Meat
Pasteurized blue crab meat (Callinectes sapidus) is cooked, picked from the shell, and pasteurized for shelf stability, excluding lump or flake varieties. It falls under HTS 1605.10.40 as 'other' crabmeat, prepared or preserved, not specifically classified elsewhere in the crabmeat subheadings. This product is commonly used in gourmet salads and crab cakes.
Import Duty Rates by Country of Origin
More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If marketed as lump or flake crabmeat
Lump and flake varieties have specific subheadings; 'other' applies only to unclassified crabmeat forms.
If frozen uncooked crabmeat
Uncooked or frozen crabmeat falls under Chapter 3 as shellfish, not prepared/preserved in Chapter 16.
If packed in airtight containers with vinegar or oil
Pickled or vinegar-preserved crabmeat shifts to Chapter 20 for vinegar-preserved aquatic invertebrates.
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 (e.g
• blue crab) via supplier certificates to match HTS description and avoid reclassification
• Include commercial invoice detailing processing method (pasteurized) and net weight; comply with FDA seafood HACCP regulations
• Watch for anti-dumping duties on Asian crabmeat imports; declare country of origin accurately to prevent penalties
Related Products under HTS 1605.10.40
Snow Crab Claw Meat
Meat extracted from snow crab (Chionoecetes spp.) claws, cooked and pasteurized for retail packaging. Classified under HTS 1605.10.40 as 'other' crabmeat since it doesn't fit premium lump categories. Ideal for sushi rolls and seafood bisques.
Dungeness Crab Shredded Meat
Shredded meat from Dungeness crab (Metacarcinus magister), prepared by cooking and hand-picking, then frozen or refrigerated. HTS 1605.10.40 covers this as 'other' crabmeat not in lump, flake, or claw-specific classes. Popular in Pacific Northwest chowders.
King Crab Leg Meat
Extracted meat from king crab (Paralithodes spp.) legs, cooked, shelled, and vacuum-packed. Falls under 'other' crabmeat in HTS 1605.10.40, excluding specialty packs. Used in high-end seafood platters.
Swimming Crab Body Meat
Body meat from swimming crabs (Portunus spp.), typically from Asia, cooked and packed in bulk tubs. HTS 1605.10.40 as 'other' crabmeat for non-premium grades. Common in processed foods like crab rangoon.
Pasteurized Jonah Crab Meat
Pasteurized meat from Jonah crab (Cancer borealis), Atlantic species, picked and packed for foodservice. 'Other' crabmeat under HTS 1605.10.40 due to lack of specific form classification. Featured in New England seafood boils.
Rock Crab Picked Meat
Hand-picked meat from rock crabs (Cancer irroratus), cooked and frozen in consumer packs. Classified HTS 1605.10.40 as other crabmeat. Used in dips and appetizers.