Last Updated May 2018
© Copyright 2005-2024 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.
Also visit our main website, TheNibble.com.
Page 2: Crab Types S To Z
This is Page 2 of an 1-page article. Click on the red links below to visit other pages. This glossary is protected by copyright and cannot be reproduced in whole or part. You are welcome to link to it.
|Jumbo lump crabmeat, the costliest, comprises large, succulent nuggets of crab. They’re best for crab cocktails, Crab Louis (a salad topped with crab, avocado, hard-cooked eggs and tomato with other vegetables and Russian dressing atop romaine) or other dishes that use them whole to show off their beauty. Photo courtesy PhillipsFoods.com.
Grades Of Picked Crab Meat:
back of the crab (top of the illustration) forward are the Jumbo Lump, the Backfin Lump, the White and the Claw meat.
The four basic types of meat, and their uses, follow. Regardless of what part of the crab the meat comes from, it is almost solid protein, it 60 calories per half cup of meat, 10 calories from fat.
|Jumbo Lump Crab Meat:
Jumbo Lump comes from the pair of large muscles that drive the crab’s swimming legs. With meticulous care and skill these lumps can be removed intact, resulting in the prized whole Jumbo Lump with its incomparable elegance and visual appeal. Grades identified simply as Lump are from smaller crab varieties.
Use Jumbo Lump when you want to display beautiful white meat:
Jumbo lump crab meat makes a beautiful presentation in cocktails and crab cakes.
|Lump or Backfin Lump Crab Meat:
Lump or Backfin is the preferred grade for many traditional crab dishes. It has the same fine flavor and texture of Jumbo Lump, but is in slightly smaller pieces. It has the same caloric value as Jumbo Lump. Some companies call this grade Lump, some Backfin, and some Backfin Lump. The reason is that many packers include a large percentage of White Crab Meat (body meat—see below) in cans labeled Backfin. If you purchase a can labeled Lump, it will be all lump meat—just not Jumbo Lump.
Backfin crab meat provides top-quality flavor for recipes.
|White Crab Meat:
White crab meat is ideal for crab cake recipes that have multiple ingredients (bread crumbs, vegetables), mixed with mayonnaise and most crab recipes where the size and shape of the crab flake becomes indistinguishable from the rest of the ingredients.
White or Special White crab meat is a more economical alternative for:
Special white crab meat is a less-costly white meat alternative.
|Claw Crab Meat:
Claw Crab meat is the “dark meat” of the crab. The reddish-brown claw and leg meat is actually more flavorful than the white meat, and is preferred by many who like the more robust flavor and appreciate the lower price. Claw meat also stands up to bolder seasonings. Some people mix it with Backfin Lump for added elegance, while keeping the overall price down.
Try claw meat—if you like the flavor, you may have an economical alternative and a reason to enjoy crab more often! You can use it in any preparation, but we enjoyed it in:
Claw crab meat is fuller-flavored dark meat that can take on more robust spices.