Lump Crabmeat
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What it is
Lump crabmeat is made from pieces of cooked crab meat that are larger than claw meat but smaller than jumbo lump. It is sourced from various crab species, most commonly blue crabs found in the Atlantic Ocean. The meat is carefully picked from the crab's body after cooking.
Why it's used
Lump crabmeat is primarily used to add a rich, sweet, and savory seafood flavor and texture to dishes. Its larger pieces hold their shape well, making it ideal for crab cakes, crab salads, stuffed seafood, and pasta dishes.
Health notes
Lump crabmeat is a natural food ingredient and is not subject to FDA additive regulations. It is a good source of protein and omega-3 fatty acids. JECFA has evaluated crab meat and found it to be safe for consumption. No specific health concerns are associated with typical consumption of lump crabmeat.
Allergen info
Lump crabmeat is derived from shellfish, which is one of the 9 FDA major allergens. Individuals with shellfish allergies should avoid consuming it.
Products containing Lump Crabmeat
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Lagniappe, Louisiana Food Spec
Lump Crab Cake, Lump Crab
High in sodium — 23% DV per serving
High in cholesterol — 32% DV per serving
188kcal
15.3Protein
11.8Fat
3.5Carbs
BJ's Wholesale Club / Corporate Brands
Mini Crab Cakes
High in cholesterol — 20% DV per serving
165kcal
15.3Protein
5.9Fat
8.2Carbs