Swimming crab meat refers to the tender, sweet flesh from crabs that are equipped with paddle-like legs for swimming and migrating through water. Unlike some stationary crab species swimming crabs like blue crabs and stone crabs actively hunt and forage using their strong legs and claws. This constant mobility makes their meat incredibly sweet tender and delicious.
But what exactly makes swimming crab meat so special? Where on the crab does this prized meat come from? And what are the best ways to cook and enjoy it? This complete guide will cover everything you need to know about swimming crab meat.
What Makes It “Swimming” Crab Meat?
The “swimming” designation refers specifically to crabs that have muscular rear legs flattened and shaped like paddles These legs propel the crabs through the water and allow them to migrate long distances Some examples of swimming crab species include
- Blue crabs – Abundant along the Atlantic and Gulf coasts. Named for their distinctive blue-tinted claws.
- Stone crabs – Found off the warm Atlantic coast and in the Gulf of Mexico. Fished commercially for their huge, meaty claws.
The powerful swimming legs and claws of these active crabs make their meat particularly sweet, moist and tender compared to other crab species.
Where on the Crab is This Delicate Meat Found?
Swimming crab meat comes from the parts of the crab’s body that power its movement through the water:
- The paddle-shaped rear swimming legs.
- The meaty claws used for hunting and defense.
- The body muscle that connects the swimming legs.
The paddle fins do the most work, so this muscle meat is the most tender with the mildest flavor. Claw meat has a slightly firmer texture and bolder crab taste.
Benefits and Nutrition
Swimming crab meat is packed with an impressive array of nutrients:
- High in protein – Excellent for building muscle and strength.
- Low in fat and calories – A healthy choice for weight management.
- Omega-3 fatty acids – Beneficial for heart and brain functioning.
- Selenium – Boosts thyroid health and immune defenses.
- Vitamin B12 – Essential for nerve function and red blood cell formation.
This nutritional profile makes swimming crab a smart and healthy addition to your diet.
Buying and Storing Swimming Crab Meat
When purchasing fresh swimming crab meat, look for:
- A moist, glistening appearance.
- No discoloration or yellow/black spots.
- A mild seafood aroma, not “fishy” odors.
Store fresh crab meat for 1-2 days max in the refrigerator. For longer storage, freeze for up to 3 months in an airtight container. Thaw overnight before using.
Preparing and Cooking Swimming Crab Meat
Simple preparations are best for highlighting the natural sweetness of swimming crab:
- Steaming quickly cooks while preserving moisture and flavor.
- Sautéing in butter or olive oil warms it through gently.
- Baking into casseroles, seafood dishes or on top of fish.
- Cold preparations like crab salads, cocktails and fruity salsas.
Avoid overcooking the delicate meat, which can toughen it.
Delicious Swimming Crab Recipes to Try
The sweet flavor and tender texture of swimming crab meat lends itself to all kinds of recipes:
- Classic crab cakes and stuffed mushrooms.
- Elegant crab bisques and seafood soups.
- Tropical mango salsa with crab.
- Baked hot crab dip with crackers.
- Crab salad sandwiches or wraps.
- Sautéed crab in garlic butter over pasta.
The possibilities are endless with this versatile ingredient!
Types of Dishes That Use Swimming Crab Meat
Thanks to its universally loved flavor and texture, swimming crab shows up in:
- Appetizers – Hot crab dip and stuffed mushrooms make great starters.
- Soups & bisques – Swimming crab adds rich depth to creamy soups.
- Salads – Chilled crab salad is perfect for lunches and light meals.
- Sandwiches – Tuck into rolls, breads and wraps.
- Main entrees – Star in crab cakes, risotto, pasta and seafood platters.
- Sushi – Common filling for specialty rolls and crab-based sushi.
So don’t limit this tasty meat only to crab cakes! It works in many dishes.
Differentiating Swimming Crab Meat from Other Types
It’s easy to identify swimming crab meat by understanding where on the crab it comes from:
- Jumbo lump – From the swimming fins. Most tender, prized for big pieces.
- Lump – From the body. Still delicate, with slightly firmer texture.
- Backfin – Mix of lump and body meat, no claws/legs.
- Claw – From the claws, with bolder crab flavor.
- Leg – Mild sweet meat from the walking legs.
While all crab meat tastes similar, swimming crab stands out for its exquisite tenderness and sweetness.
So next time you’re enjoying an amazing crab dish, you can appreciate exactly what makes swimming crab meat so special. Its mild flavor and delicate texture come straight from the fins and claws that give these crabs their iconic swimming ability. Understanding swimming crab meat helps you select, prepare and fully enjoy this cherished seafood.
A Note on Types of Crabs
Sometimes, it can be tough to tell the difference between a type of crab and a type of crab meat. All crab meat is named using the same conventions, but not all types of crabs are alike. To avoid crabby confusion, keep these types of crabs in mind:
Do you have your crab names collected? Good! Now, on to the different types of meat.
Jumbo Lump Crab Meat
Fresh crab is always delicious when prepared the right way â but the most sought-after seafood offering by far is jumbo lump crab meat! This white meat comes from the muscle that propels the crabâs swimmer fins, and since each crab only has two of these swimmer fin muscles, jumbo lump crab meat is much harder to come by. It is universally loved for its mild, delicate flavor and sweet taste.
Not to be confused with jumbo lump crab meat, lump crab meat comes from the body of the crab. This body meat has a âsturdierâ consistency, which makes it perfect for crab cakes. Its taste is often said to be stronger than jumbo lump meat but less overpowering than claw meat. In other words, itâs the best of both worlds!
The âbackfinâ isnât a part of the crab. Rather, backfin meat is named because itâs a mix of lump crab meat and body meat, with no meat from the legs or claws. This type of crab meat is also suitable for crab cakes and many other crab dishes.
Did you know that crabs have both âwalking legsâ and âswimming legs?â Itâs true! Crab legs are considered to be a delicacy in many different cultures. Since crab leg meat comes from the leg of the crab, the meat is easy to access and eat. Just cook âem, crack âem open, and enjoy!
Can you guess where crab claw meat comes from? You have three guesses, and the first two donât count! This heartier, stronger-flavored meat comes from (you guessed it) the claws of the crab, which tend to be more muscular than the rest of the body. If you absolutely love crab flavor, featuring claw meat in a dish can make it really shine through.
Blue swimming crab meat
FAQ
Is swimming crab meat good?
Jumbo Lump, consisting of the two large muscles connected to the swimming fins of the crab, is prized for its impressive size, bright white color and exquisite taste. It is best used in dishes where the size of the lumps can really shine.
Are swimming crab and blue crab the same?
Portunus pelagicus, also known as the blue crab, blue swimmer crab, blue manna crab and flower crab is a species of large crab found in the Indo-Pacific, including off the coasts of Indonesia, Malaysia, Cambodia, Thailand, the Philippines, and Vietnam; and in the intertidal estuaries around most of Australia and east …
What is swimming crab meat made of?
Imitation crab is made with surimi, a paste made out of finely shredded or pulverized fish. After the fish is minced, it is heated and pressed into shapes that resemble meat from a crab leg.
Is blue swimming crab meat real crab?
Blue swimming crab is the primary species found in canned crab, and very little imported canned crab is environmentally sustainable. If the label states lump, jumbo lump, fancy, special, backfin, white, or claw crab, it’s likely blue swimming crab.
What does crab meat taste like?
As with other animals, meat from different areas of the crab’s body tastes slightly different. “Jumbo lump,” prized for its delicate nature, sweet taste, and satisfying size, comes from the two muscles of a crab’s swimming fins and is the perfect size for chilled seafood cocktails and crab salads.
What is swimming crab meat?
The designation of “swimming” crab meat refers to meat that comes from crabs with strong swimming legs and abilities. Unlike some crab species, swimming crabs are specially equipped for traversing waters and migrating. Examples include: Blue crabs – Found along the Atlantic coast and Gulf of Mexico. Named for their blue-tinted claws.
What is Colossal crab meat?
Colossal crab meat, sometimes called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab. The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab.
What is special crab meat?
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 the crab. Perfect for crab cakes, salads, quesadillas, wraps, soups, and crab balls. Picked from the swimming fins of the crab, claw meat is a brown meat with a stronger flavor profile.
What is a lump crab?
“Jumbo lump,” prized for its delicate nature, sweet taste, and satisfying size, comes from the two muscles of a crab’s swimming fins and is the perfect size for chilled seafood cocktails and crab salads. “Lump” meat is made of slightly smaller white pieces and works well for pasta dishes, crab pies, and crab cakes.
What is crab meat used for?
Lump makes a beautiful presentation when stuffing fish, chicken, vegetables, or seafood. 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 the crab. Perfect for crab cakes, salads, quesadillas, wraps, soups, and crab balls.