Lump/Jumbo Lump Crab Meat
Meat of the blue crab has a rich, sweet, succulent and buttery flavor. The body meat is delicately flavored, while claw meat is nutty. Body meat is white, tender and flaky. Claw meat has a brownish tint, which is natural. Pasteurized meat is firmer and darker than fresh crab meat. Fresh blue-crab meat should have a mild aroma; pasteurized should have a slight, “heated” aroma. []
In Lump, you will see mostly loose separated strands of crab meat. Because of the appearance and separation it is perfect for soups, imperial, dips, and crab cakes. Many people also use this to stuff shrimp, chicken, fish, vegetables and many other types of food.
Jumbo lump comes specifically from the rear cavity of the swimming fin. Crab pickers have to be very careful to remove the jumbo lump in one large piece. Because of the appearance and the delicacy of the jumbo lump it is usually the most prized and expensive crab meat you can purchase. Its usually preferred on salads, topping off crab imperial and is widely used for making crab cakes as well. []
Pricing: Price and availability subject to frequent change; Please call us at (609) 953-3474 for current information.