Backfin Crab Meat (Lump Louisiana Blue Crab Meat)
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1 Pound of Louisiana Lump Blue Crab Meat
**This product is frozen**
Louisiana backfin crab meat is a type of crab meat that is harvested from the blue crab found in the waters of Louisiana. It is known for its sweet, delicate flavor and flaky texture, and is often used in crab cakes, dips, and other seafood dishes. The meat is extracted from the "backfin" section of the crab, which is the large, meaty part of the crab body, and is considered to be of a higher quality than other types of crab meat such as claw meat.
The term "lump" crab meat is used to describe the premium quality of backfin crab meat and its distinct appearance and texture.
Backfin crab meat is a popular ingredient in Louisiana cuisine and is widely used in Creole and Cajun dishes. It is also a popular choice for those who are looking for a high-quality, sustainable seafood option.
Overall, Louisiana backfin crab meat is a delicious and versatile ingredient that can be used in a variety of dishes. Whether you're a seafood lover or simply looking to try something new, you should definitely be uing this premium ingredient for your next culinary creation.
Backfin crab meat is often referred to as "lump" crab meat due to the appearance of the meat when it is extracted from the crab. The meat is harvested from the large, meaty part of the crab body and is often in large, lumpy pieces. This gives it a distinctive appearance and texture compared to other types of crab meat, such as claw meat.
The term "lump" crab meat is used to describe the highest quality of crab meat available, which is extracted from the backfin of the crab. This type of crab meat is considered to be the most desirable due to its sweet, delicate flavor and flaky texture.
|Ingredients||Backfin crabmeat (Frozen)|
|Size||1 lbs. (16 oz.)|
|Calories from fat||10|
|Cholesterol per unit||30|
|Dietary fiber per unit||0|
|Saturated fat per unit||0|
|Serving per container||5 1/3|
|Serving Size||3 oz (84g)|
|Sodium per unit||13|
|Total carbs per unit||0|
|Total fat per unit||2|