Difference Between Lump Crab Meat And White Crab Meat
If you are a sea-food lover, you might often come across the terms "lump crab meat" and "white crab meat" while ordering a crab dish in a restaurant or buying crab meat from a grocery store. While they may seem like just another variety of crab meat, there are significant differences between the two in terms of taste, texture, and nutritional value. In this article, we will delve deeper into the differences between lump crab meat and white crab meat.
Lump Crab Meat
Lump crab meat is the premium and most expensive type of crab meat available in the market. It is extracted from the body of the crab and does not contain any broken shells or cartilage. Lump crab meat has a sweet and delicate flavor, with a firm and chunky texture. The meat comes from the two large muscles connected to the crab's back legs.
If you are buying lump crab meat, look out for the claw meat, which is considered the most delicate and flavorful of all. It is more expensive than the lump meat extracted from the body. Some people might even argue that claw meat is tastier than lobster meat.
Lump crab meat is a rich source of protein and is low in calories and fat. A 3-ounce serving of lump crab meat contains only 70 calories, 15 grams of protein, and less than one gram of fat. It is also an excellent source of vitamins and minerals, including vitamin B12, zinc, and selenium.
White Crab Meat
White crab meat is extracted from the crab's body but contains broken shells and cartilage. It has a less sweet and less delicate taste than lump crab meat, with a flaky and shredded texture. White crab meat usually comes from the smaller muscles connected to the crab's claws and legs. It is also less expensive than lump crab meat, making it a popular choice for crab dishes.
A 3-ounce serving of white crab meat contains 80 calories, 18 grams of protein, and less than one gram of fat. It is also a good source of vitamins and minerals, including vitamin B12, selenium, and phosphorus.
Differences Between Lump Crab Meat And White Crab Meat
Here are the primary differences between lump crab meat and white crab meat:
- The texture and taste of lump crab meat are firmer, sweeter, and more delicate than white crab meat.
- Lump crab meat is extracted from the larger muscles connected to the crab's back legs, while white crab meat comes from the smaller muscles connected to the crab's claws and legs.
- Lump crab meat is more expensive than white crab meat.
How To Use Lump Crab Meat And White Crab Meat
Lump crab meat and white crab meat are used in different ways in various crab dishes. Here are some popular ways to use them:
- Lump crab meat is the go-to option for crab cakes, crab salads, and other dishes that require big, chunky crab pieces.
- White crab meat is perfect for crab dips, crab rolls, and other dishes that require shredded crab meat.
- Both lump crab meat and white crab meat can be used in pasta, soups, casseroles, and other recipes that call for crab meat.
Conclusion
While both lump crab meat and white crab meat come from the same source, there are significant differences between the two in terms of texture, taste, and nutritional value. Lump crab meat is a premium and most expensive type and has a sweeter and firmer texture than white crab meat. White crab meat, on the other hand, is less expensive and has a flaky and shredded texture. Both are excellent sources of protein and vitamins and minerals, making them a healthy addition to your diet.
