Lump vs. Backfin

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Chef Extraordinaire
Sep 9, 2004
NoVA, beyond the Beltway
You would think I knew by now, living near MD, where they brag about their crabcakes and crabs in general. Is it just a matter of personal taste, or is one form of crabmeat "better" to use in cooking?
Depends on what you're making; traditionally, and for the 'wow' factor, like in crabcakes, lump or jumbo lump, because you leave great big 'lumps' to bite into. If you're making a stuffing, or drip, then backfin is fine. Or even 'special'. I don't like claw meat, tho - at least to buy it. I think it's kind of chewy and not as flavorful.
Lump crabmeat is the unbroken muscle connected to the swimming legs of the crab, while backfin is a blend of broken lump and the remaining meat taken from the crab’s body. Lump costs a small fortune here, and I find backfin very flavorable and perfect for just about everything I use crab for, especially crab cakes and imperial. I agree with Marmalady that the preference depends on the dish, and I couldn’t agree with her more about the chewiness and blandness of clawmeat.
Since we left coasters have to settle for Dungeness most of the time - tho the king and snow coming down from the Bering in Dec and Jan are nothing to crab about, I'd love to hear a similar discussion about the west coast crabs. Please.

BTW, what is drip?
I'm with Audio on this one,
I use plain ole backfin for my crabcakes, lump is just wayyy too expensive. I will however spring for the lump or jumbo lump if I'm making a crab salad or crab cocktail.
As for the claw meat, I always put a pound of it in my crabsoup. I kinda like the taste and texture, but that's just me I guess ;)

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