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|Description||Crab meat or Crabmeat is the meat found within a crab. It is used in many cuisines across the world, prized for its soft, delicate taste. Blue Crabs (Callinectus sapidus), Blue Swimming Crabs (Portunus pelagicus), Red Swimming Crabs (Portunus haanii) are among the most commercially available species of crabmeat.
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.
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 fins of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump.
The jumbo lump grade crab meat comes from larger crabs, is the meat from the two large muscles connected to the swimming fins. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color and exquisite taste.
The 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.
The 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.
The back fin portion consists of flakes of white meat, coming both from the special meat and the jumbo lump.
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.
The 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
|Country Of Origin||USA|
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