You already know that crabs are tasty if you like soft shell crabs, king snow crab legs, or any other crabby treats. But have you ever thought about why crab meat is called what it is? Terms like “lump,” “jumbo lump,” and others can be hard to understand for people in restaurants and even for our regular customers who are looking for where to buy soft shell crabs online. Use this guide to learn all about the different types of crab meat and what each name means!.
Swimming crab meat refers to the delicately flavored meat harvested from crabs with developed swimming legs and abilities, such as blue crabs and stone crabs. Prized for its tender texture and mild, sweet taste, swimming crab meat is a cherished ingredient in many seafood dishes and recipes. But what exactly distinguishes swimming crab meat from other types of crab meat? Where does this delectable meat come from and what are the best ways to cook and enjoy it? This complete guide will cover everything you need to know about swimming crab meat.
What Makes It “Swimming” Crab Meat?
The designation of “swimming” crab meat refers to meat that comes from crabs with strong swimming legs and abilities. Unlike some crab species, swimming crabs are specially equipped for traversing waters and migrating. Examples include:
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Blue crabs – Found along the Atlantic coast and Gulf of Mexico. Named for their blue-tinted claws.
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Stone crabs – Reside in warm Atlantic waters. Prized for their large meaty claws.
The powerful swimming legs and claws of these crabs allow them to actively hunt for food rather than staying stationary. The constant use makes the meat tender and flavorful
Where on the Crab is This Meat Found?
Swimming crab meat comes from the muscular parts of the crab that enable its mobility and swimming capabilities. This includes:
- The paddling legs
- The body
- The prized, meaty claws
The paddle fin legs do the most work, making the meat delicate and tender with a mild, sweet flavor. Claw meat tends to be firmer with a more pronounced crab taste.
Benefits and Nutrition
Swimming crab meat provides an impressive array of nutrients and health benefits:
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High in protein – Excellent source for building and repairing muscle.
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Low in fat and calories – A nutritious protein choice for weight management.
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Omega-3 fatty acids – Important for heart and brain health.
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Vitamin B12 – Critical for nerve function and red blood cell formation.
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Selenium – Boosts immune system and thyroid health.
This nutritious profile makes swimming crab a healthy addition to your diet.
Buying and Storing Swimming Crab Meat
When buying fresh swimming crab meat, look for:
- Moist, glistening meat
- No black or yellow discoloring
- Mild sea scent, no “fishy” odor
Refrigerate fresh crab meat up to 2 days. For longer storage, freeze for up to 3 months in an airtight container. Thaw overnight in the refrigerator before use.
Preparing and Cooking Swimming Crab Meat
Swimming crab shines with simple preparations to highlight its natural sweetness:
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Steaming – Quickly cooks while preserving moisture and flavor.
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Sautéing – Cook briefly in butter or olive oil to warm through.
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Baking – Fold into casseroles or top seafood dishes before baking.
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Cold preparations – Ideal for crab salads, appetizers and fruity salsas.
Avoid overcooking to prevent the tender meat from becoming tough.
Delicious Swimming Crab Recipes to Try
Swimming crab meat brings delicious flavor and texture to a variety of dishes:
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Classic crab cakes and crab-stuffed mushrooms
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Elegant crab soups and bisques
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Tropical crab and mango salsa
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Baked crab dip with cracker toasts
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Crab salad sandwiches or lettuce wrap tacos
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Simple sautéed crab with garlic butter over pasta
With its versatile sweetness, the possibilities are endless!
Types of Dishes that Commonly Use Swimming Crab
Thanks to its delicate flavor and tender texture, swimming crab meat is widely used in:
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Appetizers – Quick crab dip or stuffed mushrooms make great starters.
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Soups and bisques – Swimming crab adds rich flavor to creamy, comforting soups.
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Salads – Chilled crab salad for lunches, picnics or light dinners.
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Sandwiches – Tuck crab salad or sautéed crab meat into rolls or wraps.
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Seafood entrees – Star in crab cakes, pasta, risotto or seafood medleys.
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Sushi – Frequently used for crab-based rolls and sashimi.
So don’t limit this versatile meat to just crab cakes! Its mild taste pairs well with many dishes.
Differentiating it from Other Crab Meat
It’s easy to tell swimming crab meat apart by understanding where on the crab it comes from:
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Jumbo lump – From swimming fins of the crab. Most tender.
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Lump – From the body. Firm yet delicate texture.
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Backfin – Mix of lump and body meat. No claw or leg.
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Claw – From the claws with bolder flavor.
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Leg – Easy to access meat from the legs.
While all share a crab taste, swimming meat has the mildest flavor and tenderest texture.
So next time you enjoy a delicious crab recipe, you can appreciate just what makes swimming crab meat so special. Its prized flavor and texture come straight from the hard-working swimming legs and claws of these active crab species. Understanding exactly what swimming crab meat is will help you select, prepare and savor this seafood delicacy.
A Note on Types of Crabs
It can be hard to tell the difference between different kinds of crab and crab meat. All crab meat is named using the same conventions, but not all types of crabs are alike. To avoid crabby confusion, keep these types of crabs in mind:
Do you have your crab names collected? Good! Now, on to the different types of meat.
Jumbo Lump Crab Meat
Even though fresh crab is always tasty when cooked right, jumbo lump crab meat is by far the most sought-after seafood dish. This white meat comes from the muscle that moves the crab’s swimmer fins, but because each crab only has two of these muscles, it is much harder to find. It is universally loved for its mild, delicate flavor and sweet taste.
It’s not the same as jumbo lump crab meat. Lump crab meat comes from the crab’s body. This body meat has a âsturdierâ consistency, which makes it perfect for crab cakes. Its taste is often said to be stronger than jumbo lump meat but less overpowering than claw meat. In other words, itâs the best of both worlds!.
The âbackfinâ isnât a part of the crab. Backfin meat is a mix of lump crab meat and body meat; it doesn’t have any meat from the legs or claws. This type of crab meat is also suitable for crab cakes and many other crab dishes.
It’s true that crabs have both “walking legs” and “swimming legs.” In many cultures, crab legs are a treat. Crab leg meat is easy to get to and eat because it comes from the crab’s leg. Just cook âem, crack âem open, and enjoy!.
You have three chances to guess where crab claw meat comes from; the first two don’t count. This heartier, stronger-tasting meat comes from the crab’s claws, which are usually bigger and stronger than the rest of its body. If you absolutely love crab flavor, featuring claw meat in a dish can make it really shine through.
Quick Tip: Lump Crab Meat
What does crab meat taste like?
As with other animals, meat from different areas of the crab’s body tastes slightly different. “Jumbo lump,” prized for its delicate nature, sweet taste, and satisfying size, comes from the two muscles of a crab’s swimming fins and is the perfect size for chilled seafood cocktails and crab salads.
Is it safe to eat crab meat during pregnancy?
It is safe to eat crab meat during pregnancy as long as it comes from a reliable source, with appropriate hygienic and sanitary conditions for pre-preparation, preparation and packaging of this food.
What is jumbo lump crab meat?
**Jumbo lump crab meat** refers to large, whole pieces of crab meat harvested primarily from the body of the blue crab (*Callinectes sapidus*).It is highly prized for its exquisite flavor, tender texture,
What is Colossal crab meat?
Colossal crab meat, sometimes called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab. The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab.