Crab meat—simple but luxury 😌🦀
Here’s a quick guide so you know exactly what to do with it (and not waste a single bite).
🦀 Types of Crab Meat
- Jumbo lump – big chunks, sweet, best for crab cakes or topping pasta
- Lump – great for Alfredo, dips, casseroles
- Claw meat – stronger flavor, perfect for soups and spreads
- Special/fancy – finer texture, good for mixing into dishes
🦀 How to Use Crab Meat (Best Ways)
Quick Sauté (5 minutes)
- Butter + garlic
- Gently fold in crab
- Lemon juice, parsley, pinch of salt
Perfect for pasta, toast, or seafood bowls.
Creamy Crab Sauce
- Add crab at the very end of cooking
- Stir gently so it doesn’t break
- Heat just until warm (crab overcooks fast)
Crab Cakes (Classic)
- Minimal mixing
- Chill before frying
- Let the crab stay chunky
Cold Uses
- Crab salad
- Stuffed avocado
- Crab dip
⚠️ Pro Tips
- Do not overcook—crab is already cooked
- Pick through gently for shell pieces
- Fresh crab = sweet smell, never fishy
If you want a specific recipe (crab cakes, Alfredo, dip, stuffed salmon, etc.), tell me what you’re cooking and I’ll dial it in 🦀✨
