The Harbour House Crabs Blog

Types of Crab Meat: Grades, Uses, and Differences

Quick Recap Jumbo lump contains the largest presentation pieces. Lump or backfin combines smaller white body pieces. Special is flaked white body meat; claw is darker and stronger flavored. Choose by recipe, not by assuming the highest-priced grade is always best. If you love soft shell crabs, king snow crab legs, or any other crabby delicacies, you already know that crabs are delicious. But have you ever wondered why crab meat is named the way it is? “Lump,” “jumbo lump,” and other terms often confuse restaurant-goers - and even our loyal customers looking for where to buy soft shell crabs online. Use this guide to learn all about the different types of crab meat and what each name means! A Note on Types of Crabs Sometimes, it can be tough to tell the difference between a type of crab and a type of crab meat. All crab meat is named using the same conventions, but not all types of crabs are alike. To avoid crabby confusion, keep these types of crabs in mind: Maryland Blue Crabs (also called Chesapeake Bay Crabs) Alaskan King Crabs Alaskan Snow Crabs Dungeness Crabs Do you have your crab names collected? Good! Now, on to the different types of meat. Jumbo Lump Crab Meat Fresh crab is always delicious when prepared the right way - but the most sought-after seafood offering by far is jumbo lump crab meat! This white meat comes from the muscle that propels the crab’s swimmer fins, and since each crab only has two of these swimmer fin muscles, jumbo lump crab meat is much harder to come by. It is universally loved for its mild, delicate flavor and sweet taste. Lump Crab Meat Not to be confused with jumbo lump crab meat, lump crab meat comes from the body of the crab. This body meat has a “sturdier” consistency, which makes it perfect for crab cakes. Its taste is often said to be stronger than jumbo lump meat but less overpowering than claw meat. In other words, it’s the best of both worlds! Backfin Meat The “backfin” isn’t a part of the crab. Rather, backfin meat is named because it’s a mix of lump crab meat and body meat, with no meat from the legs or claws. This type of crab meat is also suitable for crab cakes and many other crab dishes. Crab Leg Meat Did you know that crabs have both “walking legs” and “swimming legs?” It’s true! Crab legs are considered to be a delicacy in many different cultures. Since crab leg meat comes from the leg of the crab, the meat is easy to access and eat. Just cook ‘em, crack ‘em open, and enjoy! Crab Claw Meat Can you guess where crab claw meat comes from? You have three guesses, and the first two don’t count! This heartier, stronger-flavored meat comes from (you guessed it) the claws of the crab, which tend to be more muscular than the rest of the body. If you absolutely love crab flavor, featuring claw meat in a dish can make it really shine through. Choosing Crab Meat for the Dish Match the grade to the recipe instead of paying for pieces the dish will hide. Use jumbo lump when presentation matters, backfin or special for cakes and salads, and fuller-flavored claw meat for soups and dips. Browse the crab meat collection to compare the current formats and package sizes.Crab Meat Grades Compared Grade Piece size and flavor Good uses Jumbo lump Largest intact white muscles Premium crab cakes and plated dishes Lump/backfin Smaller white lumps and flakes Crab cakes, salads, pasta Special/regular Smaller white body flakes Soup, dip, stuffing, casseroles Claw Darker meat with robust crab flavor Soups, sauces, seasoned dishes Where the Pieces Come FromThe large lump muscles sit where the swimming fins connect to the body. Smaller white flakes come from the body chambers, while claw meat comes from the claws. These are market forms, not separate crab species. Names can vary somewhat by packer, so examine the label and product description. Fresh, Pasteurized, or FrozenFresh-picked meat has a short refrigerated life. Pasteurization extends unopened shelf life but does not make refrigerated crab shelf-stable; keep it at the labeled temperature. Frozen meat offers longer storage but may release moisture after thawing. FoodSafety.gov lists fresh crab meat at 2–4 refrigerator days as general home guidance. Match Grade to Recipe Use jumbo lump when visible pieces justify the cost. Use backfin when you want texture throughout a cake or salad. Use special in mixtures where pieces need not stay large. Use claw meat when stronger crab flavor can stand up to spice. Frequently Asked QuestionsWhat is the difference between jumbo lump and backfin?Jumbo lump consists of the largest intact white muscles. Backfin or lump contains smaller white pieces and flakes, giving good texture at a different price point.Is claw meat lower quality?No. It is a different cut with darker color and stronger flavor. It can be the best choice for soup, sauce, or a seasoned filling.Which crab meat makes the best crab cake?Jumbo lump creates large showcase pieces, while a jumbo-lump and backfin blend can bind more easily. The best choice depends on style and budget.Does pasteurized crab meat need refrigeration?Yes, unless the package explicitly says shelf-stable. Refrigerated pasteurized crab must remain cold and be used according to its label.Can I freeze crab meat?Yes, although texture may change. Freeze promptly in airtight packaging, thaw in the refrigerator, and use seller or federal storage guidance.