What are the different grades of crab meat?
Crab meat is generally graded based on the size and quality of the meat. The grades of crab meat are:
Jumbo lump: This is the highest grade of crab meat, and it comes from the two large muscles that run along the top of the crab's shell. Jumbo lump crab meat is large and firm, with a sweet and delicate flavor. It is often used in high-end dishes such as crab cakes or as a topping for salads.
Lump: This grade of crab meat is similar to jumbo lump, but the pieces of meat are slightly smaller. It is still large and firm, with a sweet and delicate flavor.
Backfin: This grade of crab meat is a mix of small pieces of jumbo lump and lump meat, as well as smaller flakes of meat from the body of the crab. It has a slightly less delicate flavor than jumbo lump or lump meat.
Claw: This grade of crab meat comes from the claws and legs of the crab, and it has a slightly coarser texture and a more pronounced crab flavor than the meat from the body of the crab.
Special: This grade of crab meat is a mix of small pieces of meat from various parts of the crab, including the body, claws, and legs. It has a more pronounced crab flavor and a coarser texture than the higher grades of crab meat.
It's important to note that these grades are not regulated by any official organization, and the terms may be used differently by different sellers. When purchasing crab meat, it's a good idea to ask the seller about the size and quality of the meat to make sure you are getting the type of crab meat that you want.
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