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East Coast Gourmet Forum » Seafood 101

1. eastcoaster
   Member

   What are the different grades of fresh crab meat? I want to make my own crab cakes! Thanks

   Posted 1 year ago #

2. Administrator
   Charlie

   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.

   One Pound of crabmeat equals 3 cups.

   Crabmeat is packaged as follows:

   Backfin (or lump): Solid lumps of savory white meat from the body
   muscles of the crab...the best! It contains very little shell or
   cartilage, preferable in special recipes such as Crab Imperial or lump
   crab cakes.

   Regular: Small pieces of savory white meat from the body. Excelent, but
   it takes more picking over for cartilage and shell removal. Great for
   crab cakes, casseroles, salads, dips, etc.

   Special: A mixture of backin and regular. Again fine for crab cakes,
   casseroles, salads and dips.

   Claws: Meat from the claws has brownish tint and comes in thin pieces.
   It's mostly used when appearance isn't important, such as soups.

   Posted 1 year ago #

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