Crab Meat, Imitation Frozen
Crab Meat, Refridgerated
Crab contains two 'grades' of meat:
White Meat from the claws and legs is low in fat and high in protein, it has a delicate, sweet flavour.
Brown Meat from the body has a higher natural fat content, but is also extremely high in Omega-3.
For the U.S market the meat of crabs comes in different grades, depending on which part of the crab's body it comes from and the overall size of the crab the meat is taken from.
Claw Fingers, also called Cocktail Fingers, are the tips of the pinchers, usually served whole, with the dark pink meat still in it. They are commonly used as garnish or hors d'œuvre.
Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through.
Back fin portion consists of flakes of white meat, coming both from the special meat and the jumbo lump.
Special meat is shreds and small 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.
Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers.
Jumbo lump grade crab meat comes from larger crabs, is the meat from the two large muscles connected to the swimming legs. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color.
Colossal crab meat, also called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab.The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump.