Crab meat is arguably the most popular food for residents of the state of Maryland. Originating from the notorious Chesapeake Bay, this distinct and unique animal has unquestionably captivated the hearts of many citizens throughout the state. For many people, eating crabs with Old Bay seasoning is a leisure pastime best spent among your loved ones.
There are many different grades of crab meat available. Grocery stores now have the many different types available.
Now crab meat is readily available at many local supermarkets. You should be able to access it within the seafood section of many grocery retailers. Before purchasing crab meat, knowing the varieties and different grades available is a good practice. Certain recipes may require a specific grade, so paying attention to the necessary meat’s name would be wise. Continue reading to learn more about the market’s most common types of crab meat.
Special Grade Crab Meat
- Special grade meat consists of small pieces of white meat from the body cavity of blue crabs.
- Food pundits consider it to be the most versatile out of the group.
- This meat complements a wide array of foods. You can include it in salads, soups, omelets, and quesadillas.
- In addition, Marylanders consume white crab meat on pizza, sandwiches, and even stuffed tomatoes.
Claw Meat
- Claw meat derives from swimming fins and the claws of a crab.
- The claw is one of the most active muscles within a crab’s anatomy, and its meat contains an appealing crab flavor.
- This area also has a high amount of dark meat within it as well.
Backfin Crab Meat
Many people eat crab cakes that consist of backfin. This meat is a mixture of white meat and lump crab meat. Another distinguishing characteristic of the backfin is that despite having a different texture than lump meat, the backfin retains a flavor comparable to the next meat on our list.
Lumped Crab Meat
- This meat is a collection of jumbo lump crab and the aforementioned special grade version.
- Lump meat is typically white and tastes excellent in seafood salads.
- This grade is also the main staple for conventional crab dishes.
- Tastes well with appetizers like Crab Rangoon and crab bisque.
Jumbo Lump Crab
- Without debate, this style is the most popular and fulfilling among consumers.
- The visual appeal of this meat is another benefit—Jumbo lump crab also pairs well with crab cocktails and exotic dishes such as Crab Louis.
- You can also use this meat to craft sandwich-like patties.
- This particular grade of meat is of the highest quality. So that also means that it is the most expensive, but you will undoubtedly be pleased with your purchase.
COSTAS INN IS YOUR SEAFOOD DESTINATION FOR THE BEST CRABS IN BALTIMORE!
Costas Inn has been an area icon, slinging the best crabs in Baltimore since 1971. So here’s to 50 years, and cheers to 50 more!
You may recognize our restaurant recently featured on the Food Network with Michael Symon on Burgers, Brew, and ‘Que! We were also voted the 2015 #1 Baltimore Seafood Restaurant by USA Today and #1 Crab Restaurant 2014 in the Baltimore Business Journal. You may have also spotted Costas Inn during one of our nine appearances on the Today Show or heard one of our many interviews on WJZ TV Channel 13 with Ron Matz and Marty Bass.
You can enjoy our famous crab cakes in-house or order them online for any time eating. We also provide some of the best seafood catering in the Baltimore area! Of course, you can also get your fill from Costas even when you’re not in our dining room: follow us on Facebook, Twitter, Pinterest, and YouTube!
Tags: backfin, claw meat, crab meat, jumbo lump, special grade
