"Lump" meat is made of slightly smaller white pieces and is good for pasta dishes, crab pies, and crab cakes. "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. And it's not just any old Omega-3 – it's the long chain variety. Some research suggests that Omega-3 also inhibits aggressive behaviour. Helps provide protection from heart disease and aids brain development. Rich in vitamins and minerals, crab meat is also low in fat and contains Omega-3 polyunsaturated acids. 3-5 count depending on size This product is frozen If you are looking f. Jumbo lump crabmeat is pricier and the pieces can be kept intact for cocktail presentations or in sautés, while super lump and backfin crabmeat are perfect for crab cakes, dips, or casseroles. Lump and backfin are from the back body chambers of the crab, so the pieces are large and intact. What's the difference between lump and jumbo lump crab meat? Jumbo lump consists of the largest of these chunks, and costs a little more than regular lump, which is made up of the broken pieces of jumbo. Louisiana Blue Crab divides its year into two seasons: crab and crawfish. Located outside of Lafayette in the town of Maurice, Louisiana, Blue Crab (LBC) is a. The large pieces of meat from the muscle that connects the crab's powerful back swimming legs are known as lump crabmeat. Louisiana Blue Crab About Louisiana Blue Crab. Blue crabs are found in brackish coastal lagoons and estuaries from Nova Scotia, through the Gulf of Mexico, and as far south as Uruguay.
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