Be sure to check back in tomorrow for “The Big Day” and find out what all the hype (self-induced as it may be) is about!

I’ve previously mentioned the pasteurized lump crab available in 16-ounce containers at Costco and how much I like that product. I always have it on hand since the “use by” date is at least 6 months out. What is pasteurized crab and why does it last so long? Please allow me to explain.

When the crabs reach the processing plant, they are alive. They are washed and steamed, the shell is removed, and they are cleaned. The meat is inspected and then pasteurized under a controlled thermal heat treatment before being sealed in airtight containers. This process makes the meat 100% bacteria-free. Pasteurized crab meat remains fresh for 6-12 months if refrigerated at 33-35 degrees and as long as the container is not opened. Once opened, the crab must be used within 3 days. Even though it has a long shelf life, it is important to store the container in the coldest back part of your refrigerator so it is not heavily affected by the constant opening and closing of the refrigerator door.

Marissa noticed that the container of crab in our fridge was set to expire next month, so crab was on the menu! I was planning on using it in a linguini dish but noticed some pappardelle pasta for sale at Trader Joe’s.

Pappardelle is a flat pasta cut into a broad ribbon shape. Its width is between tagliatelle and lasagna. Think of it as fettucini on steroids. Pappardelle is traditionally served with very rich, heavy sauces and is considered more of a winter pasta and I can see why.

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