Backfin crab meat is made from a combination of ‘special’ flakes of meat and larger lumps. It’s perfect for use when you want the crab flavor to permeate the dish but you also want to see healthy chunks of meat.
Backfin crab meat is a mixture of lump meat and the special flakes and shreds that come from the body cavity of the crab. The pieces of backfin are all irregularly sized. It’s the perfect choice for recipes when you want some smaller pieces of crab meat to mingle with the other ingredients, but also want to be sure there are some juicy larger pieces are standing out.
This backfin meat works well in creamy home made dips and spreads, for entertaining, or for spicing up an average fish sandwich. Backfin is also perfect for crab cakes and crab balls. The larger lumps stay plump and juicy while the smaller flakes mix with the binding to cut down on any starchy texture and keep the whole thing nice and crabby.
Add backfin to casseroles and pasta dishes for lots of great flavor and texture. The smaller flakes will cling to the noodles and the larger lumps will serve as delightful little nuggets of pure crab flavor.