Lump crab meat is made from broken pieces of white super lump, as well as an assortment of flakes and shreds. It’s ideal for crab cakes, pasta and casseroles, and goes well in a crab salad sandwich.
This imported lump crab meat is made of broken pieces from the jumbo lump selection, as well an assortment of other flakes and shreds from other parts of the crab. This grade of crab meat is perfect for making tender and succulent crab cakes, the large pieces need only a little binding to stick together and maintain their rich and juicy texture inside a fried crispy crust.
Use lump crab meat in your casseroles and other pasta dishes for large juicy pieces of crab meat in every bite.
If you like making your own homemade crab dip for entertaining or for using in canapés, lump meat is perfect. If you want to make an extra special lunch that conjures up images of New England summers, try dressing your crab lump with a little mayonnaise, some