Thank you to Sally at Smiling Sally for hosting Blue Monday.
The meat from blue-clawed crab is known for its delicious flavor and delicate texture. There are three grades and each grade has a distinctive flavor, texture, and appearance.
The three grades of crabmeat are:
- Lump - The largest pieces of meat from the body, and also the most expensive.
- Backfin - This meat is used for crab cakes, casseroles and soups.
- Claw and leg - The claw and leg meat is darker and has a reddish color. Many consider it the most flavorful. It is often used in pastas and dips.
