A quick way to select the best guide to the crab meat ...

Although there are many sub-categories and subtle differences in the field of crab meat in cans, there are some broad categories. Knowing this will help you in deciding what kind of crab meat to the food you are planning to save money to buy.

(NOTE :. This information applies for cooling pasteurized canned crab, no little boxes, which are perishable in the aisle of canned fish)

The lump crab meat degrees are the most expensive, followed in order by Backfin, special-and-mouth

Colossal jumbo lump and lump crabmeat

Colossal piece (also known as Mega Jumbo and Super Jumbo) are large pieces of meat, which are connected to the float fins. There are only two of these muscles of the crab, which is why it is so expensive ($ 40-50 or more per pound.)

Jumbo crab meat pieces are the same two muscles, only small crabs. Both are great for those times when you hit the big guys lifting crab fingers and bathroom want in butter or sauce of your choice.

Colossal and Jumbo have a fine texture and sweet taste, which should be enjoyed fully and consciously - so they are not a good choice for the crab cakes: spices can overpower the delicate taste and mix the ingredients break the tender parts. In other words, it would be expensive and misuse of such delicacy.

Style Crab

Quality crab chunks of jumbo and large pieces of meat together from the body. It is cheaper than the colossal or jumbo degree, but still has bright color and good taste. Crab meat is best for fantasy printing processes in matters of courts is to look like butter poached shrimp or crab Louis, where they want pieces, forks environment. This was also the year of election for crab cakes gourmet restaurant and the pieces are great, but together with mandatory minimum instead.

Backfin crab meat

Quality Backfin consists of small pieces of crab meat with flakes of white body meat mixed. It is cheaper to bring together the crabmeat, but has a good flavor and texture enough to seem attractive in courts where crab meat is not visible, such as salads, pasta with crab and crab cakes classic.

Special crab meat

Special quality consists of small white crab meat flakes made from body cavities. It is better for dishes where good color and delicate flavor are more important than the visual impact. Excellent for dips, biscuits, omelettes, salads with mayonnaise, etc

Crab claw meat

The cheapest and tastiest quality claw meat is brown instead of pink, white and has a rich crab flavor that is not lost on the ingredients. Ideal for soups (like Manhattan-style crab stew), with crab meat, tacos, stir fry, etc. filled