Crabmeat (Backfin)

Generally, Backfin Crabmeat comes from the body of the crab, but may also contain smaller, broken pieces of lump crabmeat. This combination gives it a similar flavor to lump crabmeat, but with a finer texture. While backfin crabmeat is the popular choice for making crab cakes, it’s also delicious in soups and in seafood stuffing. Backfin crabmeat can also be sautéed in butter and white wine; get creative and serve sautéed backfin crabmeat in a crab shell.