Crab 101–the difference between lump, special, jumbo and more

National Crab Day has come and gone (March 9, 2019) but for those who missed its arrival because you don’t have a reminder on your phone like I do—yes, I do that—it’s not too late to get your crab on! A few days ago I posted about the different species of crab: king, blue, dungeness, stone and snow. Today, here’s a bit about the actual meat you can purchase in stores or restaurants and what you need to know about the lingo used to describe crabmeat. 

Left to right, colossal, claw, lump  CREDIT: Malagua

Colossal Lump Crabmeat is the most expensive, not because it tastes better, but because it’s a unique part of the crab. Each crab has two muscles connecting their swimmer fins, and the ones harvested in one piece from large crab are called colossal.

Jumbo Lump Crabmeat is the same thing as colossal, only smaller.

Lump Crabmeat is the broken pieces of what would’ve been colossal or jumbo. All grades of lump crabmeat are bright white, delicate and slightly sweet. The whole pieces (colossal and jumbo) can stand on their own and look impressive in a crab cocktail or on something as simple as a piece of crusty bread. The lump can be used for crab cakes, or any crab-inspired dish needing high-quality crabmeat.

Screenshot 2019-03-11 at 1.46.26 PM

Hot Crab Dip CREDIT: OneTallChef

Blackfin Crabmeat is a combination of some smaller, broken lump as well as flakes from the body.

Special Crabmeat is flakes from the body only. Both blackfin and special are good for dips, chowders and sauces.

Claw Crabmeat is … yea … from the claws. To each their own, but it’s not my favorite part. Mostly because it’s a pain in the ass to get it out!! But, it’s excellent meat and can be eaten on its own or added to any recipe.

Coming up NEXT on the blog … a visit to one of the world’s top spa destinations and lobster thermidor (yes, I’ve been promising this one for weeks!). Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

Enter your email address to follow this blog and receive notifications of new posts by email.

DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox

Posted by

Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s