Backfin crab meat is one of the most popular varieties of crab available today But what exactly is backfin crab and how does it differ from other types of crab meat on the market? This comprehensive guide will explain everything you need to know about backfin crab meat so you can determine if it’s the right choice for your recipes and cuisine
An Overview of Backfin Crab Meat
Backfin crab meat comes from the paddle fin or swimmer fin of blue crabs. It consists of a combination of jumbo lump crab meat and special crab meat
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Jumbo lump crab refers to large, intact chunks taken from the body, specifically around the crab’s swimmer fins. It features sizable pieces with a sweet flavor.
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Special crab meat comes from the body of the crab and provides an exceptionally sweet taste.
When you purchase backfin crab meat, you’ll notice it has a delicate, shredded appearance with many loose, separated strands of white crab meat. The fragile look of the meat makes it perfect for dishes like soups, dips, crab cakes, and stuffings where you want the crab to distribute evenly throughout.
Backfin crab has a sweet, delicate flavor with a soft texture that’s pleasing to bite into. Since it incorporates meat from different parts of the crab’s body, you get an overall taste experience that highlights the sweetness. The small shreds blend seamlessly into any recipe.
The Benefits of Choosing Backfin Crab Meat
There are many advantages to using backfin crab meat in seafood recipes:
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Versatile texture – The separated strands and shredded texture make backfin crab extremely versatile to use in recipes. It mixes and blends well.
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Sweet taste – Backfin combines meat from different parts of the crab to deliver sweet, succulent flavor in every bite.
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Easy to pick out shell – The large pieces allow you to easily pick out any stray shell or cartilage.
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Budget-friendly – Backfin offers an affordable way to enjoy delicious crab meat since it incorporates different types.
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Adds richness – The soft texture and tangy flavor elevate any recipe you add it to.
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Packed with nutrients – Crab meat is low in fat but high in protein, vitamins, and minerals. Backfin provides an excellent nutritional boost.
How Backfin Compares to Other Crab Meat
Not all crab meat is the same. Here is how backfin crab stacks up against other popular varieties:
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Jumbo lump – Jumbo lump consists of whole chunks from the body. It has a higher price tag and milder flavor.
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Lump – Smaller, intact pieces with a slightly stronger taste than jumbo lump. It doesn’t blend as easily.
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Claw – From crab claws, this meat has a robust, salty flavor. The compact texture makes it harder to break up.
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Special – All body meat that’s finely shredded. It has the most intense crab flavor but can be difficult to pick through.
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Backfin – The hybrid option that combines lump and special meat. It has great versatility at an affordable price point.
As you can see, backfin offers an ideal blend of affordability, texture, flavor, and ease of use.
Tips for Cooking with Backfin Crab Meat
Backfin crab meat serves as an outstanding ingredient in recipes like:
- Crab cakes
- Seafood soups and stews
- Cold crab salad
- Hot crab dip
- Stuffed fish
- Crab-stuffed mushrooms or peppers
- Topping for crackers
For best results when cooking with backfin crab meat:
- Handle the meat gently to avoid breaking it up too much
- Fold it in gently versus vigorous mixing
- Add any wet ingredients like mayo slowly
- Avoid overcooking to prevent it becoming rubbery
- Add at the end for hot dishes like soups and stews
- Garnish the top of dishes for a pretty presentation
Where to Buy Quality Backfin Crab Meat
You can find backfin crab meat fresh at local fish markets or order it online. When purchasing, look for:
- Reputable source like Costas Inn
- Containers packed on ice
- Meat that isn’t sitting in water
- No unpleasant aroma
- Fresh, moist appearance without drying or yellowing
- Firm texture without mushiness
- Crab meat processed same day as catching
For the best quality and flavor, use backfin crab meat within 3-4 days of purchase. It will keep 2-3 months when frozen properly.
Delicious Backfin Crab Meat Recipes
Backfin crab is extremely versatile for recipes. Here are just a few delicious ways to enjoy it:
Old Bay Backfin Crab Cakes
- 1 lb backfin crabmeat
- 1/4 cup mayonnaise
- 1 egg, beaten
- 2 sleeves buttery crackers, crushed
- 2 tbsp Old Bay seasoning
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Juice of 1 lemon
- Pinch red pepper flakes (optional)
Gently fold together all ingredients, being careful not to break up crab too much. Form into patties and pan fry until golden brown.
Creamy Backfin Crab Soup
- 4 tbsp butter
- 1/4 cup onion, diced
- 1/4 cup celery, diced
- 3 tbsp flour
- 4 cups milk
- 1 lb backfin crabmeat
- 1 cup heavy cream
- Juice of 1 lemon
- Salt and pepper to taste
Melt butter in a pot and cook onion and celery until soft. Stir in flour and slowly add milk while whisking. Simmer until thickened then reduce heat and stir in heavy cream. Fold in crabmeat and lemon juice. Season with salt and pepper.
Cheesy Backfin Crab Dip
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- Juice of 1 lemon
- 1 lb backfin crabmeat
- 2 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 cup shredded cheddar cheese
- 2 tbsp green onion, diced
In a bowl, blend together cream cheese, mayo, lemon juice, crabmeat, Worcestershire sauce, and Old Bay. Transfer to oven safe dish. Top with cheddar cheese and green onions. Bake at 350°F for 20 minutes until bubbly. Serve with crackers.
Enjoy the Unique Taste of Backfin Crab Meat
Backfin crab meat offers a sweet, delicate flavor with a shredded texture that makes it extremely versatile. It can be used in everything from crab cakes to seafood pasta. Compared to other types of crab, backfin provides an ideal balance of rich taste, fine texture, and affordability. Following proper handling and cooking methods will ensure you get the full experience of this delicious meat. With endless possibilities for preparing seafood recipes, backfin crab is sure to become a go-to staple in your kitchen.
Backfin Crab Meat Is Generally Most Popular
We see this question come up quite often. Both Backfin Crab Meat and Jumbo Lump are quite different and are each best used for certain dishes. There are technically 4 different types of crab meat which all come from the same species of crab (Blue Crab). The differential in the 4 types is simply the same as any other animal we eat. The meat comes from different areas of the crab. Below we will outline the 4 different types as well as some information and photos to show you the differences below.
Backfin Crab Meat is generally a mixture of jumbo lump and special. You will also find it sometimes labeled as (Lump). In the container you will see mostly loose separated strands of crab meat. Because of the appearance and separation it is perfect for soups, imperial, dips, and crab cakes. Many people also use this to stuff shrimp, chicken, fish, vegetables and many other types of food.
As far as meat from the body of the crab special is usually the cheapest. However do not be fooled by the price as it is a delicious high quality product none the less. Special can be used for almost any type of seafood dish. It comes specifically from the body only so you will only have small long strands of meat in the container and no lumps. As far as appearances go special looks very similar to backfin crab meat.
Jumbo lump crab meat comes specifically from the rear cavity of the swimming fin. Crab pickers have to be very careful to remove the jumbo lump in one large piece. Because of the appearance and the delicacy of the jumbo lump it is usually the most prized and expensive crab meat you can purchase. Its usually preferred on salads, topping off crab imperial and is widely used for making crab cakes as well.
As we can all assume the claw meat comes directly from the claw. Generally speaking it is the most inexpensive crab meat you can purchase. Because of its cost and the fact that claw meat generally has a more potent flavor it is the preferred meat to use in soups, and dips as well as mixing into crab cakes along with jumbo lump or backfin.
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