http://www.eastcoastgourmet.com/forum/ East Coast Gourmet Forum » Tag: crab cakes - Recent Posts en Thu, 09 Sep 2010 13:39:46 +0000 http://www.eastcoastgourmet.com/forum/topic/fresh-crab-meat#post-9 Thu, 16 Oct 2008 06:18:43 +0000 Administrator 9@http://www.eastcoastgourmet.com/forum/ <p>Depending on where you live, you can find fresh and pasteurized cooked crabmeat at a reputable fish market. Keep freshly packed crabmeat refrigerated and use within a couple of days. Pasteurized crabmeat can be kept for several months in your refrigator. </p> <p>One Pound of crabmeat equals 3 cups.</p> <p>Crabmeat is packaged as follows:</p> <p>Backfin (or lump): Solid lumps of savory white meat from the body<br /> muscles of the crab...the best! It contains very little shell or<br /> cartilage, preferable in special recipes such as Crab Imperial or lump<br /> crab cakes.</p> <p>Regular: Small pieces of savory white meat from the body. Excelent, but<br /> it takes more picking over for cartilage and shell removal. Great for<br /> crab cakes, casseroles, salads, dips, etc.</p> <p>Special: A mixture of backin and regular. Again fine for crab cakes,<br /> casseroles, salads and dips.</p> <p>Claws: Meat from the claws has brownish tint and comes in thin pieces.<br /> It's mostly used when appearance isn't important, such as soups. </p> http://www.eastcoastgourmet.com/forum/topic/fresh-crab-meat#post-8 Thu, 16 Oct 2008 06:16:58 +0000 eastcoaster 8@http://www.eastcoastgourmet.com/forum/ <p>What are the different grades of fresh crab meat? I want to make my own crab cakes! Thanks </p>