Crab meat

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Crab meat is the meat of a crab. It is used in many cuisines across the world, prized for its soft, delicate taste.

Contents 1 Grades 1.1 Jumbo lump 1.2 Special 1.3 Back fin 1.4 Claw 1.5 Claw fingers 2 References

[edit] Grades

The meat of crabs comes in different grades, depending on which part of the crabs body it comes from.

[edit] Jumbo lump

The jumbo lump, also called colossal lump when it comes from larger crabs, is the meat from the two large muscles connected to the swimming fins. Contrary to other portions of crab meat, it can be used whole. It has a brilliant white color and exquisite taste.

[edit] Special

The special meat are flakes of white meat from the body cavity of the crab. It is generally used for all dishes in which white crab meat is used.

[edit] Back fin

The back fin portion consists of flakes of white meat, coming both from the special meat and the jumbo lump.

[edit] Claw

Claw meat is the dark meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive then the white grades. It is often used is soups, where the strong taste comes through.

[edit] Claw fingers

The Claw fingers are the tips of the pinchers, usually served whole, with the dark meat still in it. They are commonly used as garnish or hors d'oeuvre.

[edit] References