Crab is one of the most coveted seafood delicacies, and lump crab meat is considered the creme de la creme With its sweet flavor and tender texture, lump crab meat makes a luxurious addition to pasta, seafood cakes, salads, and more. But cooking lump crab meat properly can seem daunting to the novice chef Follow this easy guide to unlock the secrets of cooking flawless lump crab meat on the stove.
What is Lump Crab Meat?
Lump crab meat refers to the large, intact pieces of white meat from the body and claws of the crab. This premium “lump” crab meat is carefully extracted so the tender chunks remain whole. The result is a sweet, succulent crab treat that really shines when gently cooked.
Lump crab has a more delicate flavor and texture than crab cakes or other preparations using crab mix. Many seafood connoisseurs consider lump crab meat a chef’s ingredient, as it lends elegance without much effort.
Buying and Preparing Lump Crab Meat
When purchasing lump crab meat, there are a few things to look for:
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Color – Opt for snowy white lump crab meat with no brown or yellow discoloration.
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Smell – Fresh crab shouldn’t have any “fishy” odors. Discard if the meat smells unpleasant.
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Consistency – Quality lump crab meat should be firm and intact, not broken into shreds.
Canned lump crab meat provides convenience, while fresh lump crab delivers unparalleled flavor and texture. For best results, use fresh lump crab meat within a couple days of buying.
Preparing lump crab meat takes just a few minutes:
- Rinse briefly under cold water and pat dry.
- Carefully pick through the meat and remove any pieces of cartilage or shell.
- Try to keep the chunks as intact as possible when handling.
And that’s it – the crab is ready to cook.
Cooking Methods for Lump Crab Meat
There are several cooking methods that work well for lump crab meat. The key is to use gentle heat to warm the crab, while avoiding toughening or overcooking the tender meat.
Sauteing
One of the easiest and most flavorful ways to prepare lump crab meat is to sauté it in a pan with butter or olive oil.
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Heat 1-2 tbsp of butter or olive oil in a skillet over medium heat.
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Add chopped garlic, shallots or other aromatics and sauté briefly.
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Gently add the lump crab meat, stirring carefully to coat with pan ingredients.
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Sauté for 4-5 minutes until crab is just heated through.
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Finish with a squeeze of lemon and fresh herbs like parsley or dill.
Pan Searing
For an elegant presentation, try searing the lump crab meat:
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Heat an oiled skillet over medium-high heat until very hot.
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Carefully place the lump crab pieces in the dry pan.
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Sear for 1-2 minutes per side, until lightly browned.
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Top with butter and season with salt, pepper and lemon.
Baking
Baking coaxes out the natural sweetness of lump crab meat.
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Preheat oven to 375°F.
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Arrange crab meat on a parchment-lined pan in a single layer.
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Drizzle with olive oil or butter and season simply.
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Bake for 10-12 minutes until hot throughout.
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For more browning, broil for 1-2 minutes at the end.
Incorporating into Dishes
Beyond enjoying sautéed lump crab meat on its own, there are endless ways to incorporate it into seafood appetizers, mains, and more:
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Fold delicate pieces of crab into a creamy pasta alfredo.
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Mix with breadcrumbs, egg, and seasonings to form crab cakes.
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Top salads, bruschetta or tacos with a sprinkle of lump crab.
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Make an elegant crab avocado toast by mashing avocado on bread and topping with warm crab.
Handling and Cooking Tips
Follow these simple tips for lump crab meat success:
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Handle the crab gently to keep the chunks intact. Breaking down the lumps makes the texture mushy.
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Don’t overcook. Lump crab goes from tender to rubbery very quickly.
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Add fresh lemon juice, herbs, or other acid/liquids after cooking to avoid prematurely “cooking” the crab.
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Pair lump crab with lighter flavors like lemon, butter, parsley, Old Bay, white wine, and vinegars. Avoid heavy sauces that will overpower the delicate crab flavor.
Storing Leftover Lump Crab Meat
Leftover lump crab meat should be eaten as soon as possible for the best taste and texture. However, properly stored leftover crab will keep for a couple of days:
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Allow cooked crab to cool completely, then transfer to an airtight container.
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Press plastic wrap directly onto the surface of the crab before sealing the container.
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Refrigerate for up to 2-3 days.
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Reheat gently in the microwave with a splash of liquid or on the stovetop over low heat.
With minimal ingredients and effort, you can enjoy 5-star seafood at home. Now that you’re armed with techniques for choosing, prepping, cooking, and storing lump crab meat, you can serve this elegant ingredient like a pro. Impress guests with flawlessly cooked lump crab on pasta, salads, appetizers and more.
Frequently Asked Questions
What’s the easiest way to cook lump crab at home?
The simplest cooking methods for lump crab meat are sautéing and pan searing. Both gently cook the crab to perfection in just a few minutes.
Is fresh or canned lump crab better?
Fresh lump crab meat sold chilled in seafood markets is superior in flavor and texture compared to canned. Use fresh when possible.
Can you freeze lump crab meat?
Lump crab can be frozen by tightly sealing it in freezer bags, removing air. Thaw in the refrigerator before use and cook within 3-4 months for best quality.
How do I know when the crab is cooked?
Lump crab is cooked when opaque and heated through, 145°F-165°F internally. Overcooking makes the texture tough, so err on the side of slightly underdone.
What are the best lump crab meat pairings?
Butter, lemon, herbs like dill and parsley, white wine, garlic, shallots, and Old Bay seasoning all complement lump crab’s sweet flavor perfectly.
With a delicate touch and precise cooking, you can master restaurant-caliber lump crab dishes at home. Savor the sweetness of tender crab meat prepared simply to let its elegant flavor shine through.
How To Make Crab Cakes
• Egg & Mayonnaise: Crabmeat needs a binder to hold together, and nothing does it better than good ol egg and mayonnaise. • Dijon Mustard, Worcestershire Sauce & Hot Sauce: This assertive trio contributes heat, tang, and umami, while having the good grace to leave the flavor of the crabmeat front and center. • Crabmeat: Sure, you’ll get the best crab flavor from fresh-picked meat, but canned crabmeat is no slouch and a whole lot easier to come by. I prefer jumbo lump for its amply sized pieces, but lump crabmeat—sometimes labeled “backfin”—is a worthy substitute. • Panko Bread Crumbs: I wanted a filler that wouldn’t weigh down my crab cakes or call attention to itself. Panko won on both counts, with saltines coming in a creditable second place.
Start by whisking together a highly flavored binder of beaten egg, mayo, Worcestershire, and hot sauce. Make sure to whisk until the egg is evenly incorporated and the mixture is homogeneous!
Now mix the crabmeat and panko, but be gentle about it—you want some nice, juicy pieces of crab still intact. A rubber spatula and a light touch will stand you in good stead. Gently fold the binder into the crabmeat mixture, mixing until fully coated and combined.
Once combined, form the mixture into patties; again, a light touch is called for. At this point, assuming you are using canned crabmeat, you could cover and refrigerate the patties for 1 to 2 days, but you’ll get the best results if you fry them off immediately.
For the crispiest cakes and the cleanest crab flavor, I like a neutral oil for the job, but no shade if you prefer unsalted butter. Just make sure the oil (or butter) is good and hot before adding the patties. Monitor the heat carefully while frying; reduce as needed to prevent burning.
Though a good crab cake needs no embellishment beyond a squeeze of lemon juice, I can’t resist a good—actually, great—tartar sauce. Plate them up, serve with your favorite additions, and enjoy!
The full list of ingredients and directions can be found in the recipe below.
- What is the best type of crabmeat for crab cakes? I highly recommend jumbo crab meat. It comes from two large muscles and is known for its bright white color and superior taste. Its also made up of bigger chunks, instead of shredded smaller bits, which is ideal. While fresh crab is undeniably delicious, it’s often expensive and can be tricky to remove from the shell. Canned jumbo lump crab meat is perfect for a recipe like this and can be found almost anywhere.If you cant find jumbo (or dont want to splurge on it), use lump crabmeat—its mostly a blend of broken jumbo pieces. Whichever you choose, dont forget to pick through the crab meat to ensure there are no pieces of shell!
- What is the best way of cooking crab cakes? Although you could probably bake crab cakes, you’re best off searing them in a hot skillet with a neutral oil. That crunchy golden crust is half of what makes crab cakes so iconic. That said, if you’re averse to pan-frying, our air fryer crab cake recipe is another great option.