For seafood lovers: March 9 is National Crabmeat Day (Photos)

This is the day for seafood lovers; especially for those who love crabs.

March 9 is National Crabmeat Day.

What exactly is crabmeat, also known as crab meat?

The answer is simple. Crabmeat is the meat found within a crab. Crabmeat is used in many dishes around the world. People love crabmeat because it is soft, delicate, and has a sweet taste.

There are many kinds of crabs available globally.

• brown crab
• blue crabs
• blue swimming crabs
• red swimming crabs

Crabmeat comes in different grades. The grade depends on the part of the body the meat comes from and the size of the crab. Those who eat a lot of crabs will recognize these grades.

March 9 is National Crab Meat Day

Photo credit: 

foodydirect

1. Colossal crabmeat is the largest whole unbroken pieces available from the blue crab and blue swimming crab.The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab.
2. The jumbo lump grade crabmeat comes from larger crabs. It is the meat from the two large muscles connected to the swimming legs. It has a brilliant white color.
3. The lump grade of crabmeat is composed of broken pieces of jumbo lump. This grade of crabmeat is ideal for crab cakes.
4. The back fin portion consists of flakes of white meat from the special meat and the jumbo lump. Back fin is a popular crabmeat for Chesapeake Bay, Maryland style crab cakes.
5. The special meat is shreds and small flakes of white meat from the body cavity of the crab. The special crabmeat is generally used in dishes where white crabmeat is used.
6. Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste. Claw meat is less expensive than the white color meat grades. It is often used in soups. Claw meat makes the strong taste comes through.
7. Claw fingers are also called cocktail fingers. Claw fingers are the tips of the pinchers, usually served whole with the dark pink meat still in it. Claw fingers are commonly used as garnish or hors d'œuvre.

Today, crabmeat comes fresh, frozen, canned or even imitation. So there is no reason not to eat crabmeat anytime you want.