Crab

Description

Wild caught and delivered fresh to you. Crabs are known for their firm, sweet meat, most of which is found in their claws. Grill them, steam them, sauté them, or drown them in butter, they are sure to be a highlight on any menu. 

THE DIFFERENT TYPES OF CRAB MEAT

JUMBO LUMP

Jumbo lump crab meat comes from a very specific part of the crab. It is the meat that forms the muscle for the swimmer fins. Each crab only has two of these muscles, so it takes a lot of crabs to make up a container of jumbo lump crabmeat. This is why it is usually the most expensive variety at the grocery store. Jumbo lump is sturdy, with a fine texture and a sweeter flavor. It is easily overwhelmed by the spices and other flavors in crab cakes and other crab dishes but is perfect for use as a topping on salads and pasta.

LUMP

Lump crab meat comes from the body of the crab. It is smaller chunks of crab than the jumbo lump, but still sturdy. You can mix it with a fork without worrying that it will break apart into mush. The fine texture and medium flavor make it ideal for crab cakes.

BACKFIN

Backfin crab meat is a mixture of the broken bits of lump crab meat and the smaller pieces of body meat from the body of the crab. Backfin is usually flaky and fine and perfect for crab cakes.

CLAW

Claw crab meat comes from the claws of the crab. It is darker than lump and backfin meat, and it also tends to be less sweet. It often has a stronger flavor overall, and this makes it a good choice in appetizers or soups where you want the crab flavor to hold its own with other flavors.