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Special crab meat is made from meat that has been extracted from the claws and body parts of a crab, giving it an incredibly distinctive taste with many subtle notes. Lump crabmeat on the other hand offers a more rudimentary flavor profile - one that doesn't tend to showcase any particularly strong flavors, instead offering what seems to be.

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Best for crab cakes, dips, salads, and casseroles. Special Crab Meat: This value crabmeat consists of smaller pieces of both lump and flake meat from the body of the crab. It's best reserved for applications like crab cakes, salads, spreads, soups, and crab balls. Claw Crab Meat: Claw crabmeat is taken from the claws and legs of the crab.

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Gather the ingredients. Melt butter in a large skillet over medium-low heat. Add garlic and green onion to skillet and cook for about 3 minutes. Do not let garlic brown. Stir frequently. Add crabmeat to skillet and toss with garlic and green onion. Cook while stirring gently until thoroughly heated.

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4. Maryland Style Crab Imperial. Crab Imperial is a traditional way of preparing lump crab meat. And this luxurious main course is one you have to try at home! The imperial sauce is made with mayonnaise, egg, and seasonings. Toss the crab in this sauce, then bake until golden brown.

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Yes, special crab meat is a rich source of high-quality protein, making it an excellent addition to a balanced diet. It also contains essential vitamins and minerals, such as vitamin B12, zinc, and selenium, which are beneficial for overall health. Enjoying special crab meat in moderation can contribute to meeting your daily nutritional needs.

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Lump Crab Meat consists of: Broken pieces of jumbo flakes and special crab meat. Best Used For: Crab cakes, dips, salads, and casseroles. Lump crab meat also makes for a beautiful presentation as a stuffing for fish, chicken, vegetables, or seafood. Lump Crab Meat Recipe Suggestion: Warm Crab and Artichoke Dip (view here). This is a classic.

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Special crab meat is a versatile ingredient that can be used in various culinary applications. Whether it's used in crab cakes, salads, soups, or pasta dishes, special crab meat adds a touch of elegance and flavor to any recipe. Its succulent texture and sweet taste make it a standout component in seafood platters and appetizers.

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BACKFIN: Backfin is a mixture of smaller "flake" pieces of body meat (there's no meat from the legs). Backfin is finer textured than lump meat, but its flavor is similar. It is commonly used in crab cakes. CLAW MEAT: Claw meat comes from the swimming fins and claws of the crab. Because these are very active muscles—much like dark meat.

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8 oz. tub. Often considered the most versatile grade for the widest range of recipes, special crab meat consists of the smaller pieces of white meat from the body of blue swimming crabs. Perfect for crab cakes, salads, quesadillas, wraps, soups, and crab balls. Find out Where to Buy near you.

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How to get bits of shell out of crabmeat: Sometimes fresh crabmeat has tiny pieces of shell in it. Rather than performing a painstaking pick-through, spread the meat out on a baking sheet and put.

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Special Crabmeat . Special grade consists of smallish flakes of white crabmeat taken from the body cavity. This type of crabmeat works best for dishes where good color and delicate flavor are more important than visual impact. Special-grade crabmeat would be an excellent choice for dips, bisques, omelets, and mayo-based salads.

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White meat: flake meat from the body of the crab. Often considered the most versatile grade for the widest range of recipes, special crab meat is perfect for crab cakes, salads, quesadillas, wraps, soups, and crab balls. Get creative with crab! Check out the Phillips Recipe Center for hundreds of recipe ideas. SHIPPING DETAILS:We ship Monday through […]

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According to Cooks Illustrated, there are four types you're likely to find in a well-stocked supermarket and online and each type comes from a different part of the crab's body — jumbo lump.

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Phillips™ Special Crabmeat. 8 oz UPC: 0007005700241. Purchase Options. $1199 $14.99.

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Special Crab Meat (6) 1 lb. cans. White meat: flake meat from the body of the crab. Often considered the most versatile grade for the widest range of recipes, Phillips Special Crab Meat consists of the smaller pieces of white meat from the body of the crab. Perfect for crab cakes, salads, quesadillas, wraps, soups, and crab balls.

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Super Lump. Super Lump is Crab Meat is made of broken pieces of jumbo lump with larger flakes of white body meat and perfect for use in crab cakes, dips, salads, casseroles and more. Phillips Crab Meat comes in a variety of grades for purchase through your local grocer or foodservice provider. Learn more about what makes each grade unique.