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

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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