Crab is one of the most prized and delicious seafood delicacies. Beyond whole crab, you can also find fresh crab meat sold in containers and cans in the seafood section. But you may notice labels like “jumbo lump” or “special” grade. So what exactly is special crab meat? And how does it differ from other grades 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 Grades of Crab Meat
Crab meat is graded and classified into different categories based on the size, texture, and location of meat on the crab’s body The highest grades come from larger chunks of white meat from the body and claws. Lower grades have smaller pieces and darker meat
Here is an overview of crab meat grades from highest to lowest quality:
- Colossal Lump Crab: Biggest, meatiest chunks from body and claws
- Jumbo Lump Crab: Slightly smaller but still large chunks
- Lump Crab: Mixed lump pieces of various sizes
- Backfin Crab: Smaller flakes and pieces
- Special Crab: Trimmings and smaller bits of flake
- Claw Crab: Darker claw meat
So where does “special” crab fall into these classifications? Keep reading to learn more.
What is Special Grade Crab Meat?
Special grade crab meat consists of smaller pieces and trimmings of white crab meat. It generally includes bits of lump and backfin meat.
Compared to higher grades like jumbo lump and colossal lump, special crab has more variety in texture. You’ll find small flakes, chunks, shreds, and bits of crab meat. It is not as uniformly meaty and large.
Special crab meat tends to come from parts beyond the main body and claw meat. This includes areas like the leg joints and smaller leg sections.
Since it contains trimmings, smaller bits, and non-uniform textures, special grade crab has a lower price point than something like colossal lump. But it still packs fantastic crab flavor at an affordable cost.
How Does Special Crab Meat Taste?
Special crab meat tastes 100% like fresh crab, even though the pieces are smaller and more varied. The bright, sweet flavor shines through.
Since the meat typically does not come from the prized claws and body specifically, the chunks are not as big and cohesive. But smaller shreds and pieces infuse recipes beautifully.
Special crab is more economical than large lump grades. So while the texture profile is not as premium, the tasty crab flavor certainly still comes through.
When to Use Special Crab Meat
The smaller pieces and shreds of special grade crab meat make it ideal for:
- Seafood salads – mixes perfectly into crab salad
- Stuffings – adds rich flavor to stuffed mushrooms or fish
- Chowders and bisques – infuses soups with crab taste
- Casseroles and bakes – integrated smoothly into creamy dishes
- Crab cakes – binds and flavors without large chunks
- Sandwich spreads – makes an easy flavorful crab spread
Basically any recipe that calls for mixing or shredding crab meat is perfect for special grade. The small pieces blend in seamlessly, delivering a powerhouse of crab flavor.
How to Buy Fresh Special Crab Meat
When buying fresh special crab meat from the seafood counter or pre-packaged, here are some tips for picking the best:
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Look for refrigerated options. This signals fresh,prepared crab.
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Check the ingredients – should only list crab meat and water or salt.
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Opt for pasteurized crab for safety. This kills bacteria without cooking.
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Seek sustainable options like Atlantic blue crab.
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Avoid discoloration 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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Check the sell-by and use-by dates.
Buying high-quality fresh special crab ensures you get the most delicious flavor and performance.
Is Special Crab Meat Ever Fake?
Some people claim special crab meat is not 100% real crab. However, reputable brands selling fresh perishable crab must legally contain only real crab meat.
Imitation crab, made from pollock or other fish, must be clearly labeled as such. Any product labeled simply as “special crab meat” should always be authentic crab.
Of course, there are variables in quality, with some brands using better sources and preparation methods. But when buying from a trusted source, you can feel confident special grade crab contains real crab meat.
Special Crab Meat vs. Other Grades
How does special crab meat compare directly to other grades? Here’s a quick overview:
Special Crab Meat
- Smaller pieces and shreds
- Trimmings from different body parts
- Affordable price
- Mixes well into recipes
- Just as flavorful
Jumbo Lump Crab
- Large, intact chunks
- From body and claws
- Higher price
- Delicate texture
- Sweeter flavor
- Best for crab cakes, dipping
Backfin Crab Meat
- Small flakes
- Not as briny
- Affordable
- Works well in stuffings
- Similar texture to special
Claw Crab Meat
- From legs and claws
- Fibrous, shreds easily
- Strong flavor
- Darker color
- Best for gumbos, broths
So while special may not have the meaty chunks of jumbo lump, it offers an affordable way to get fantastic crab taste into dishes.
Get High-Quality Special Crab Meat
Special crab meat lets you enjoy delicious crab flavor at a friendly price point. Understanding the classifications helps ensure you get authentic, quality crab for your recipes or to enjoy on its own. With its sweet taste and versatile texture, special crab meat brings a taste of the sea to everyday meals.
Backfin Crabmeat
This grade of crab meat has smaller, broken lumps of lump crabmeat mixed in with flakes of white body meat. It costs less than lump crabmeat and tastes good. It has enough texture to look good in dishes where you can see some crabmeat, like crab salads, pasta dishes, and regular crab cakes.
Lump Crabmeat
Lump grade crab consists of broken jumbo lumps and large chunks of body meat. It is less expensive than the colossal or jumbo grades, but still has bright color and superb flavor. Lump crabmeat is best for fancy dishes that need to look good, like butter-poached crab or crab Louis, where you want big chunks that are easy to cut with a fork. When it comes to fine dining and restaurant-quality crab cakes, lump crabmeat is the grade of choice. The chunks are large and will hold together with minimal binders.