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Posted: 9/6/2024 4:25:39 PM EST
[#1]
Yes, it is canned or in a plastic container. I've always purchased it in a plastic container, I live on the Gulf Coast.
Maybe in bulk they get it in some tub or a thick bag, unless they are getting the crabs live and have some illegal shelling and picking the crab meat out. |
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Posted: 9/6/2024 4:26:34 PM EST
[#2]
I like the fake stuff better.
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Posted: 9/6/2024 4:27:44 PM EST
[#3]
They have to Heat up the crab first
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Posted: 9/6/2024 4:27:58 PM EST
[#4]
Quote HistoryQuoted: I like the fake stuff better. Take your immigration crab meat right outta here! |
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Posted: 9/6/2024 4:28:33 PM EST
[#5]
Quote HistoryQuoted: I like the fake stuff better. Do you have a train? |
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Posted: 9/6/2024 4:28:57 PM EST
[#6]
Quote HistoryQuoted: Do you have a train? Quote HistoryQuoted: Quoted: I like the fake stuff better. Do you have a train? Or like touching? |
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Posted: 9/6/2024 4:30:50 PM EST
[#7]
Quote HistoryQuoted: They have to Heat up the crab first Right. It’s fully cooked. Which means it’s fully cooked at processing. Then shipped on ice or canned. Don’t care. It’s fucking delicious. Served cold with fancy mayo, or let’s call it “aeole” |
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Posted: 9/6/2024 4:31:39 PM EST
[#8]
Quote HistoryQuoted: Or like touching? Quote HistoryQuoted: Quoted: Quoted: I like the fake stuff better. Do you have a train? Or like touching? You guys can go space docking hook up in another thread.  Oh shit!!!! Ohio has entered food thread! Abort! |
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Posted: 9/6/2024 4:32:58 PM EST
[#9]
Since you're in Kentucky, it probably came from Alaskan pollock......
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Posted: 9/6/2024 4:33:37 PM EST
[#10]
"Jumbo lump crab meat" is the meat that forms the muscle for the swimmer fins on Blue Crabs, each crab only has two of these muscles.
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Posted: 9/6/2024 4:33:55 PM EST
[#11]
Quote HistoryQuoted: Right. It’s fully cooked. Which means it’s fully cooked at processing. Then shipped on ice or canned. Don’t care. It’s fucking delicious. Served cold with fancy mayo, or let’s call it “aeole” Aioli |
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Posted: 9/6/2024 4:35:43 PM EST
[#12]
I'll spend a few days in KY for the races at Keeneland. All I want are hot browns, burgoo, and BBQ.
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Posted: 9/6/2024 4:37:42 PM EST
[#13]
Quote HistoryQuoted: Since you're in Kentucky, it probably came from Alaskan pollock...... Negative. This is real crab knuckles |
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Posted: 9/6/2024 4:37:52 PM EST
[#14]
The back legs of the crab. You should buy a couple dozen blue crabs and learn something.
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Posted: 9/6/2024 4:38:35 PM EST
[#15]
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Posted: 9/6/2024 4:38:43 PM EST
[#16]
Quote HistoryQuoted: "Jumbo lump crab meat" is the meat that forms the muscle for the swimmer fins on Blue Crabs, each crab only has two of these muscles. Right. Which is why it’s so damn expensive. Very labor intensive. |
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Posted: 9/6/2024 4:41:01 PM EST
[#17]
Quote HistoryQuoted: Aioli Quote HistoryQuoted: Quoted: Right. It’s fully cooked. Which means it’s fully cooked at processing. Then shipped on ice or canned. Don’t care. It’s fucking delicious. Served cold with fancy mayo, or let’s call it “aeole” Aioli Dat jumbo lump crab in muh mouth? I’ll call it areola |
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Posted: 9/6/2024 4:42:05 PM EST
[#18]
Quote HistoryQuoted: I'll spend a few days in KY for the races at Keeneland. All I want are hot browns, burgoo, and BBQ. You want the best! You got the best! |
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Posted: 9/6/2024 4:43:54 PM EST
[#19]
Lionel makes the "Jumbo lump crab meat"
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Posted: 9/6/2024 4:45:05 PM EST
[#20]
Quote HistoryQuoted: "Jumbo lump crab meat" is the meat that forms the muscle for the swimmer fins. Each crab only has two of these muscles. Lump is the large clump of meat from swim fin muscle in the main body of the crab. The crabs are cooked and then picked by hand. Usually we are talking about the Blue Crab. Your best choice for this is a nice crab cocktail (most places don't charge enough for this huge amount of meat). Or for a hot dish, Crab Imperial. |
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Posted: 9/6/2024 4:47:07 PM EST
[#21]
Quote HistoryThank you for that. Is it only blue crab? I do enjoy they crab hamstrings. |
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Posted: 9/6/2024 4:48:16 PM EST
[#22]
Quote HistoryQuoted: I like the fake stuff better. fake stuff is cat meat |
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Posted: 9/6/2024 4:53:10 PM EST
[#23]
having picked my share of steamed blue crabs for dinner, If you ever get a chance to watch a pro pick blue crab meat, go watch. I can starve to death picking crab meat to eat, but the pro's, nothing missed and the meat just flies out. I imagine they get paid by the pound from how fast they work
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Posted: 9/6/2024 4:54:27 PM EST
[#24]
Crabs
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Posted: 9/6/2024 4:55:03 PM EST
[#25]
Did somebody say crabs?
  
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Posted: 9/6/2024 4:58:46 PM EST
[#26]
 Land of the Lost - Giant Crab  Land Of The Lost 2009 eating giant crab |
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Posted: 9/6/2024 5:03:30 PM EST
[#27]
https://www.cameronsseafood.com/buy-seafood-online/maryland-crab-meat/jumbo-lump-crab-meat/
Pricey for sure but best when off the boat. |
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Posted: 9/6/2024 5:03:33 PM EST
[#28]
Quote HistoryQuoted: Did somebody say crabs? https://i.ibb.co/5F1hfM4/IMG-0334.jpg https://i.ibb.co/KGRSV1D/IMG-5503.jpg https://i.ibb.co/zPLZSFT/IMG-5504.jpg LA boy coming correct! |
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Posted: 9/6/2024 5:10:02 PM EST
[#29]
Quote HistoryQuoted: LA boy coming correct! I did all my crabbing in Alabama and Florida… I still love blues but I’m trying to start a crawfish pond now that I’m in LA |
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Posted: 9/6/2024 5:10:35 PM EST
[#30]
Duh from jumbo lump crabs.
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Posted: 9/6/2024 5:11:33 PM EST
[#31]
OP if you ever make it to the PNW try dungeness crab.
It's a decent amount of work to get to the meat (that's part of the fun) but it tastes so damn good. |
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Posted: 9/6/2024 5:15:36 PM EST
[#32]
When opened correctly each leg can be pulled with its entire lump fully intact, ready to dip in some butter and chow down on
Good fresh-made crab cakes made with jumbo lump and very very little else are absolutely heavenly |
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Posted: 9/6/2024 5:18:30 PM EST
[#33]
Quoted: It’s one my favorite things. Going to fancy seafood restaurant tomorrow we go to every once in a while. Yes. In KY. They claim stuf is delivered daily. I’m also a fisherman. My question is do they just open a big can of lump crap meat, put it on ice? I mean I order it every time and it’s delicious. @midcap apparently google says Louisiana is biggest producer of blue crab, which is where the fine lump crab comes from I can bet there no way that restaurant shucks the crabs onsite. I don’t know, but you shuck oysters and pick crabs. |
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Posted: 9/6/2024 5:18:46 PM EST
[#34]
 Attached FileQuote HistoryQuoted: Did somebody say crabs? https://i.ibb.co/5F1hfM4/IMG-0334.jpg https://i.ibb.co/KGRSV1D/IMG-5503.jpg https://i.ibb.co/zPLZSFT/IMG-5504.jpg Attached File |
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Posted: 9/6/2024 5:20:55 PM EST
[#35]
From the better train stores in town.
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Posted: 9/6/2024 5:24:28 PM EST
[#36]
Quote HistoryQuoted: Or like touching? Quote HistoryQuoted: Quoted: Quoted: I like the fake stuff better. Do you have a train? Or like touching? But he isn't gay |
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Posted: 9/6/2024 5:25:52 PM EST
[#37]
Quote HistoryQuoted: The back legs of the crab. You should buy a couple dozen blue crabs and learn something. Are blue crabs good teachers? |
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Posted: 9/6/2024 5:26:45 PM EST
[#38]
I pinch…
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Posted: 9/6/2024 5:27:22 PM EST
[#39]
Chesapeake Bay and its rivers.
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Posted: 9/6/2024 5:33:58 PM EST
[#40]
It is derived from the lip and asshole of the crab.
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Posted: 9/6/2024 5:37:07 PM EST
[#41]
Quote HistoryQuoted: Did somebody say crabs? https://i.ibb.co/5F1hfM4/IMG-0334.jpg https://i.ibb.co/KGRSV1D/IMG-5503.jpg https://i.ibb.co/zPLZSFT/IMG-5504.jpg You could be my new best friend. I’ve been eating blue crab since I was a little boy living in Ft. Walton Beach in the ‘60s. A perfect food. More perfect with some melted butter. Like this 1/2 lb of jumbo lump from Poor Boy’s Riverside Inn Broussard, LA back in April.  Had some killer crab cakes somewhere at the Inner Harbor in Baltimore. It was on the water. Best I ever had. |
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Posted: 9/6/2024 5:38:44 PM EST
[#42]
I order some crab once a month or so to help this kid out. Luke McFadden. Hard working kid.
https://jimmysfamousseafood.com/product/luke-mcfaddens-steamed-crabs/ |
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Posted: 9/6/2024 5:39:58 PM EST
[#43]
Quote HistoryDez lumps! |
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Posted: 9/6/2024 5:51:47 PM EST
[#44]
Quote HistoryQuoted: You could be my new best friend. I’ve been eating blue crab since I was a little boy living in Ft. Walton Beach in the ‘60s. A perfect food. More perfect with some melted butter. Like this 1/2 lb of jumbo lump from Poor Boy’s Riverside Inn Broussard, LA back in April. https://i.postimg.cc/FRCvC7Sz/IMG-5440.jpg Had some killer crab cakes somewhere at the Inner Harbor in Baltimore. It was on the water. Best I ever had. Funny enough, for all the years I lived in Maryland I never ate crabs there. It wasn’t until I was stationed in key west that I started trapping stone crabs, pulling spider crabs out from under coral, and dip netting the blues on Blimp Road. I have a measuring tool but I’ve honestly never pulled a crab small enough to need measuring. When I realized what is considered a jumbo or collossal I’m MD and NC I was shocked. That’s all we caught down in FL. And when I got to Alabama, I got a blue crab trap and had it tied to the wooden patrol boat pier on the CG base. We would catch fish offshore and throw the carcasses in the crab trap. The full cooler was a typical day’s haul. I got in a routine of emptying the trap, walking up to the garage to ice it down, and then going home and picking crab meat all evening. I ended up with a damn freezer full and the wife made some damn good crab cakes all the time |
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Posted: 9/6/2024 5:56:13 PM EST
[#45]
Swimmers. 2 lumps on each crab.
I used to go to seafood festivals on the Eastern Shore. They would have crab picking contests with commercial pickers. It was pretty amazing. They were judged by weight on backfin (jumbo lump), lump and special. They used butter knives which I found pretty awesome. Special has the most shell. An easy way to clean the shell is to thinly spread it out onto a sheet pan. Put into a hot oven for several minutes. This will make either shell turn opaque and easy to see. Then you can pick it out quickly. |
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Posted: 9/6/2024 6:03:03 PM EST
[#46]
Blue crabs
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Posted: 9/6/2024 6:05:05 PM EST
[#47]
Didn't realize people didn't know you could buy lump crab meat at the grocery store. Usually on ice in a plastic container with a metal lid over here. They also sell just claw meat. My local to go joint makes the best crab cake which is basically all jumbo lump with minimal breading and seared on butter.
Also if you like to eat just crab, go to Brennan's in Houston and get their crab cake, they literally just take a cup and scoop a bunch of lump crab thats seasoned in cajun seasoning and put it on a plate. Like eating crab without having to pick it out the shell. |
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Posted: 9/6/2024 6:10:25 PM EST
[#48]
Just scoop em out of the water here
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Posted: 9/6/2024 6:20:13 PM EST
[#49]
Quote HistoryQuoted: Aioli Quote HistoryQuoted: Aioli Areolai Quoted: Right. Which is why it’s so damn expensive. Very labor intensive. I suspect they have machines now. But, it used to be a room full of Asians, probably hispanics now. Here it would have been Vietnamese. |
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Posted: 9/6/2024 6:37:51 PM EST
[#50]
Quote HistoryQuoted: Funny enough, for all the years I lived in Maryland I never ate crabs there. It wasn’t until I was stationed in key west that I started trapping stone crabs, pulling spider crabs out from under coral, and dip netting the blues on Blimp Road. I have a measuring tool but I’ve honestly never pulled a crab small enough to need measuring. When I realized what is considered a jumbo or collossal I’m MD and NC I was shocked. That’s all we caught down in FL. And when I got to Alabama, I got a blue crab trap and had it tied to the wooden patrol boat pier on the CG base. We would catch fish offshore and throw the carcasses in the crab trap. The full cooler was a typical day’s haul. I got in a routine of emptying the trap, walking up to the garage to ice it down, and then going home and picking crab meat all evening. I ended up with a damn freezer full and the wife made some damn good crab cakes all the time Quote HistoryQuoted: Funny enough, for all the years I lived in Maryland I never ate crabs there. It wasn’t until I was stationed in key west that I started trapping stone crabs, pulling spider crabs out from under coral, and dip netting the blues on Blimp Road. I have a measuring tool but I’ve honestly never pulled a crab small enough to need measuring. When I realized what is considered a jumbo or collossal I’m MD and NC I was shocked. That’s all we caught down in FL. And when I got to Alabama, I got a blue crab trap and had it tied to the wooden patrol boat pier on the CG base. We would catch fish offshore and throw the carcasses in the crab trap. The full cooler was a typical day’s haul. I got in a routine of emptying the trap, walking up to the garage to ice it down, and then going home and picking crab meat all evening. I ended up with a damn freezer full and the wife made some damn good crab cakes all the time Stone crab claws are a fantastic meal. What a sweet flavor they have. I went to Maryland the one time back in ‘01. Had blues at that Family Restaurant across the street from the Constellation. I ordered a dozen large and my waitress told me, “Just to let you know, the large are from Louisiana.” Fried soft shells make a great Poboy. I always get tired of pickin’ first before I get full. I used to go to seafood festivals on the Eastern Shore. They would have crab picking contests with commercial pickers. It was pretty amazing. They were judged by weight on backfin (jumbo lump), lump and special. They used butter knives which I found pretty awesome. A butter knife is what I’ve always used too. They just work. I’ve eaten my weight ten times over with Lake Pontchartrain blue crab. South Louisiana sure does seafood. |
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