FOOD NEWS
Here's What To Look Out For When Buying Canned Crab Meat
BY LISA CURRAN MATTE
When it comes to refrigerated canned crab meat — not the shelf-stable product — you might assume a higher price equals better crab meat, but that's not necessarily the case.
Crab meat is divided into categories: colossal lump, jumbo lump, lump, backfin, special, and claw. Colossal lump is the highest grade due to its size, color, and sweet flavor.
Savor colossal lump crab all by itself, dipped in melted butter. Next on the price tier is jumbo lump crab, the same as the colossal variety but harvested from smaller crabs.
Lump crab meat includes less-than-perfect morsels that are less expensive but just as sweet and delicious. It is great for casseroles, soups, salads, and risottos.
Next down on the price tier is backfin crab meat, which is full of flavor and makes an impressive showing as a salad topper or in pasta dishes.
Special crab meat packs solid crab flavor and is best suited for dishes like soups, chowders, and dips. Claw crab meat is the least expensive, and the most flavorful variety.