“Lump” meat is made of slightly smaller white pieces and is good for pasta dishes, crab pies, and crab cakes. "Backfin" indicates a mix of broken lump and small pieces of meat from the body of ...

But for the love of the lump, restaurants increasingly rely on crab meat from South America and ... This turns the shells bone white, making them very easy to pick out.” Nothing will change ...

The claw and leg meat will have a more intense flavor than large body pieces. "Jumbo lump" signifies premium, large white chunks from the crab body that are perfect for chilled seafood cocktails ...

If using lump crabmeat ... stirring constantly, until crab is heated through, 1 to 2 minutes. Add scallions and white pepper; turn off heat, and stir until scallions soften, about 1 minute.

While some versions load the patties with soaked white bread, crushed saltines, Ritz cracker crumbs, or other fillers, this one puts the crab meat front and center. Chesapeake Bay jumbo lump blue ...

If you are a fan of seafood and shellfish, crab is likely an ingredient that makes it onto your luxury list every so often.