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Out-of-the-shell crab meat is usually sold cooked and ready to eat. So, always ask your grocer where you can find the freshest crab meat in their store. But at the end of the day, it’s not the crab variety as much as the freshness that matters most. However, some prefer the gigantic Dungeness crabs of the west coast. They have this irresistible buttery flavor that no other crab possesses. It’s the most affordable out of all the crab meats and is perfect for stews and soups.Īs for the crab variety, many argue that blue crabs make the best crab cakes. The claw isn’t as sweet, but definitely more flavorful. It has a darker shade than the rest on the list. Combine a few portions of backfin with lump meat, and you’ll have the best combination of crab meat for your crab cake. As for its consistency, it’s a bit flakier than jumbo lump.
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It’s also harvested from the crab’s body, but also includes some shreds of lump meat.
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Third on the list is backfin, or flake crab meat.It’s packed with flavor, comes from the body of a crab, and makes for an excellent crab cake! This is one of the most popular options. It has the same shade as jumbo lump, albeit a tad bit smaller. So, don’t be surprised when you see how expensive this meat is! They’re astoundingly delicious, though, and may be eaten on their own or as a salad topping. Since crabs only have two fin muscles, it requires a LOT of crabs to form one serving of this crab meat. It has an off-white shade and is harvested from the crab’s swimmer fin muscles. Here are the 4 different types of crab meat and which ones you should choose to make the very best crab cakes! Best Type of Crab Meat to Use for Crab Cakesĭid you know there is more than just one type of crab meat? Like any recipe, the key to a great meal starts with the best ingredients.