The Complete Guide to Understanding Special Crab Meat
Crab is one of the most delicious and coveted seafood treats around. While whole crab is always a feast, you can also find fresh crab meat sold in containers and cans at your local seafood market or grocery store. However, you may notice labels like “jumbo lump” or “special” grade which can be confusing. So what exactly is special crab meat? And how does it differ from other types of canned and fresh crab?
In this comprehensive guide, we’ll break down the different classifications of crab meat so you can better understand quality and value when buying.
An Overview of Crab Meat Grades
Crab meat is graded and classified into different categories based on the size, texture, and location of the meat on the crab’s body. The highest grades come from larger chunks of white body and claw meat. Lower grades contain smaller pieces and darker flesh from other areas.
Here is a quick guide to crab meat grades from highest to lowest quality
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Colossal Lump Crab Biggest. meatiest chunks from body and claws
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Jumbo Lump Crab: Slightly smaller but still large chunks
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Lump Crab: Mixed lump pieces of various sizes
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Backfin Crab: Smaller flakes and pieces
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Special Crab: Trimmings and smaller bits of flake
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Claw Crab: Darker claw meat
So where does “special” fit into these classifications? Keep reading to understand what makes special crab meat unique.
Defining Special Grade Crab Meat
Special grade crab meat consists of smaller pieces and trimmings of flaky white crab meat. It generally includes bits of lump and backfin combined together.
Compared to the larger chunks in jumbo lump or colossal lump, special crab has more variety in texture. You’ll find small flakes, chunks, shreds, and crumbles of crab meat rather than uniform large lumps.
Special crab meat tends to come from body parts beyond the main lump and claw sections. This includes areas like the leg joints, smaller legs, and body cavities.
Since it contains a mix of trimmings, smaller bits, and non-standard textures, special grade crab has a lower price point than something like colossal lump. But it still delivers fantastic crab flavor at an affordable cost.
Taste and Flavor of Special Crab
Special crab meat tastes 100% like fresh crab, even though the pieces are smaller and more varied. The bright, sweet crab flavor still shines through.
Since the meat typically does not come from the prized claws and body specifically, the chunks are not as big and cohesive as other grades. But the smaller shreds and pieces still infuse recipes beautifully with crab taste.
Special crab is more economical than large lump varieties. So while the texture profile is not as premium, the delicious crab flavor certainly still comes through.
Best Uses for Special Crab Meat
The smaller, non-uniform pieces of special grade crab meat make it ideal for:
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Seafood salads – mixes in seamlessly to create crab salad
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Stuffings – adds rich crab flavor to stuffed mushrooms, fish, etc.
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Chowders and bisques – infuses creamy soups with crab taste
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Casseroles and bakes – integrates smoothly into cheesy, saucy dishes
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Crab cakes – binds and flavors cakes without large chunks
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Sandwich spreads – makes an easy and tasty crab spread
Essentially any recipe that calls for shredding, mixing, or blending crab meat is perfect for special grade. The small pieces and flakes seamlessly blend in, delivering a surge of crabby flavor.
Buying Fresh Special Crab Meat
When purchasing fresh special crab meat from the seafood counter or pre-packaged section, keep these tips in mind:
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Opt for refrigerated options to ensure fresh, never-frozen crab
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Check ingredients – should only list crab meat and water or salt
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Seek out pasteurized crab for safety that kills bacteria
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Look for sustainable sources like Atlantic blue crab
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Avoid discolored meat or yellow/brown tinting
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Give a sniff – fresh crab has a pleasant, mild scent
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For pre-packaged, pick well-sealed containers
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Verify the sell-by and use-by dates are current
Choosing high-quality fresh special crab means you’ll get the most delicious flavor and performance in recipes.
Is Special Crab Meat Real?
Some people mistakenly claim special crab meat is not 100% real crab. However, reputable brands selling fresh perishable crab must legally contain only authentic crab meat.
Imitation crab, made from pollock or other fish, must be clearly labeled as such. Any product labeled simply as “special crab meat” will always be real crab.
Of course, there are variables in quality with some brands using better sources and preparation methods. But when purchasing from a trusted retailer or brand, you can rest assured knowing special grade crab contains genuine crab meat.
Comparing Special Crab Meat to Other Grades
So how does special crab meat stack up against other classifications? Here’s a helpful comparison:
Special Crab Meat:
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Smaller pieces and shreds
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Trimmings from different body parts
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More affordable price point
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Mixes well into recipes
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Just as flavorful as other grades
Jumbo Lump Crab:
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Large, intact chunks
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From body and claws
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Higher price tag
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Delicate texture
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Sweeter flavor
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Best for crab cakes, dipping
Backfin Crab Meat:
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Small flakes
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Not as briny
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Also affordable
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Works well in stuffings
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Similar texture to special
Claw Crab Meat:
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From legs and claws
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Fibrous, shreds easily
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Strong briny flavor
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Darker color
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Best for gumbos, broths
While special may lack the huge chunks of jumbo lump, it provides an affordable way to infuse fantastic crab taste into your dishes.
Get High-Quality Special Crab Meat
Special crab meat allows you to enjoy delicious crab flavor at a friendly price. Understanding the different grades helps ensure you get authentic, quality crab for recipes or solo eating. With its sweet taste and versatile shredded texture, special crab meat brings the taste of the sea to everyday meals.
North Coast Seafoods’ Six Types of Crabmeat
Ever wondered how lump crab meat vs claw meat compares? How about the difference between jumbo lump, super lump, and lump meat? Here’s your quick and easy guide to our 6 main types of crabmeat:
- Colossal Crab Meat: This type of meat consists of the two largest unbroken muscles connected to the swimming legs of the crab. It’s best used in upscale crab cocktail recipes where the impressive presentation of large pieces of crabmeat is desired. With colossal crab meat, it’s best to serve the sweet flavor and delicate texture of the meat without much, if any, extra seasoning or accompaniments.
- Jumbo Lump Crab Meat: This meat comes from the two unbroken muscles connected to the swimming legs of the crab. It includes some broken lumps, so it is considered slightly less impressive than colossal crab meat, and is best used in recipes with limited ingredients.
- Super Lump Crab Meat: This type of crabmeat is essentially jumbo lump crab meat broken up into smaller pieces with large flakes included. It’s a great “high-end” size of meat that can shine on its own or with minimal preparation and seasoning. Super lump crab meat makes for a beautiful stuffing for fish, chicken, vegetables or seafood.
- Lump Crab Meat: Consists of broken pieces of jumbo flakes and special crab meat from the body of the crab. Best for crab cakes, dips, salads, and casseroles.
- Special Crab Meat: This value crabmeat consists of smaller pieces of both lump and flake meat from the body of the crab. It’s best reserved for applications like crab cakes, salads, spreads, soups, and crab balls.
- Claw Crab Meat: Claw crabmeat is taken from the claws and legs of the crab. It is darker and richer with a stronger flavor than other types (meat from the body and legs of the crab). It is therefore best reserved for dips, soups, and stuffings. It can also be combined with lump meat to help you reduce the cost of recipes while maintaining a favorable flavor profile.
North Coast Seafoods: Delivering Premium Crabmeat to You!
Everything we do at North Coast Seafoods is anchored in long-term relationships —from the fishermen we partner with to Chefs and consumers.
We control every step of the process of getting seafood to you, from harvesting to cutting and packaging to delivery.
We’re a first receiver and processor, meaning there’s no middleman. Just us, you, and the highest quality seafood imaginable. (Did you know that there are no government-mandated inspections for seafood? — So we’ve implemented our own quality standards and assurance processes).
Ready to taste the difference for yourself? Order pure seafood delivered to your door.
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Claw, Lump or Jumbo Lump Crab Meat What’s the Difference? How to Make Crab Cakes
FAQ
What is the difference between lump and special crab meat?
Lump crab meat consists of broken pieces of jumbo lump and special crab meat from the body of the crab, while special crab meat is a blend of smaller pieces of white meat from the crab’s body. Lump crab meat is typically larger and more visually appealing, making it suitable for dishes where the appearance of the crab meat is important, such as crab cakes or salads.
What is special crab meat made of?
Special crab meat is made from the smaller pieces of white meat found in the body of the crab.
Is special crab meat good?
Special grade consists of smallish flakes of white crabmeat taken from the body cavity. This type of crabmeat works best for dishes where good color and delicate flavor are more important than visual impact. Special-grade crabmeat would be an excellent choice for dips, bisques, omelets, and mayo-based salads.
What is the best crab meat to eat?
The best crab to eat depends on individual preferences for taste and texture, but Dungeness crab and blue crab are often cited as top contenders. Dungeness crab offers a sweet, succulent taste and melt-in-your-mouth texture, especially in the legs. Blue crab, particularly from the Atlantic coast, is known for its sweet, buttery flavor and is a favorite for crab cakes.