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Description
Includes: 1 lb. Backfin Lump Blue Crab Meat
Our delicious Backfin Lump Blue Crab Meat is known for its sweet, delicate flavor and tender texture. Hand-picked from the blue crab, backfin contains a combination of large lumps and smaller pieces of white body meat, making it a versatile choice for all your favorite seafood recipes. Perfect for homemade Maryland crab cakes, crab imperial, creamy crab dips, soups, casseroles, and more! Our premium backfin lump crab meat delivers authentic blue crab flavor in every bite.
Our Backfin Lump Blue Crab Meat is shipped fresh, never frozen, so you can enjoy its delicious flavor and exceptional quality right at home!
Please Note: During the Maryland Blue Crab off-season, our fresh blue crab meat is sourced from North Carolina.
Maryland Backfin Lump Blue Crab Meat (1 lb.) Handling & Preparation
Storage: Keep crab meat refrigerated at 40°F or below. For best quality, enjoy fresh crab meat within 3–4 days of receipt. For longer storage, freeze in an airtight container for up to 6 months.
Preparation: Our backfin lump crab meat is fully cooked and ready to eat! Enjoy it chilled in seafood salads and appetizers, or use it in your favorite Maryland crab cakes, crab imperial, soups, dips, casseroles, and other seafood dishes. Gently fold crab meat into recipes to preserve its tender texture and delicious lumps.
Thawing: If frozen, thaw overnight in the refrigerator before using. Do not thaw at room temperature.
Note: Although carefully hand-picked, crab meat may occasionally contain small pieces of shell or cartilage.
Maryland Backfin Lump Blue Crab Meat (1 lb.) Recipes
Creamy Maryland Backfin Crab Dip
Ingredients:
- 1 lb. Backfin Lump Blue Crab Meat
- 8 oz. cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 tbsp. Worcestershire sauce
- 1 tbsp. fresh lemon juice
- 1 tsp. Old Bay or JO seasoning
- 1 tsp. Dijon mustard
- ½ cup shredded mozzarella cheese (for topping)
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Preheat Oven: Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish.
- Prepare the Mixture: In a large bowl, combine softened cream cheese, mayonnaise, sour cream, cheddar cheese, Worcestershire sauce, lemon juice, seasoning, and Dijon mustard. Mix until smooth and creamy.
- Add Crab Meat: Gently fold in the backfin lump crab meat, being careful not to break apart the lumps.
- Assemble: Spread the mixture evenly into the prepared baking dish. Sprinkle mozzarella cheese over the top.
- Bake: Bake for 20–25 minutes, or until hot and bubbly and the center reaches an internal temperature of 165°F.
- Serve: Garnish with fresh parsley and serve warm with crackers, toasted baguette slices, or your favorite dipping options.
Tip: Backfin lump crab meat is perfect for creamy crab dips because its combination of tender lumps and smaller pieces distributes delicious crab flavor throughout every bite!
