Backfin or Claw Crab?

[JanetRose]

Which is better to make Crab Dip with? Does one taste better than the other? Backfin is more expensive to buy.

Thanks.

 

[Poohnatic]

Claw. I've got a pound of it in the fridge right now. I was going to make crabcakes, but decided to make crab alfredo tomorrow. I find that the claw has more flavor.

Suzanne

 

[Mickeyluver37]

Backfin is better, hands down!!! Of course, I'm assuming we are talking about MD crabs because I don't really "know" any other kind. I don't even eat the claws- it's like the dark meat. The backfin is white and meaty!

 

[N.Bailey]

While it's only opinion, I think by most standards, backfin is the best, thus the reason that it's pricier.

 

[Honu]

I use backfin for crab dip and cakes. It's more expensive due to the labor involved in getting/cleaning it. We save the claws for dipping in butter.

 

[BillSears]

Backfin is better, hands down!!! Of course, I'm assuming we are talking about MD crabs because I don't really "know" any other kind. I don't even eat the claws- it's like the dark meat. The backfin is white and meaty!

Backfin is much better quality and taste for Blue Crabs.

 

[LaraK]

Backfin....hands down. Claws are what you give the kids to learn how to pick a crab on...

 

[Tampa 2]

if you're not using fresh crab, it doesn't matter, the taste will get overshadowed by the dip. if you're harvesting the crabs or buying from a dock, backfin. the meat will infuse the dip.

 

[NotUrsula]

Both are blue crab; it's the only variety sold under those names.

Backfin is best with any cheese- or cream-based recipe; claw won't give you a really smooth consistency, and is apt to accelerate curdling when mixed with dairy. Claw works best for oil- or mustard-based recipes; it stands up to the stronger flavors.

PS: Don't EVER buy canned crabmeat -- total crap. Go for frozen from the fish market. You are not going to get actual fresh in the midwest.

 

[KelNottAt]

Another Marylander for backfin.

I don't know how it is where you live, but here we have "backfin" and "backfin lump." Plain ol' backfin is fine for something like dip. But, if you really want your crab cakes to be good, go for backfin lump. Last time I looked, lump is about $29.00 per pound, so we save it for special occasions, like Christmas.

 

[glasslipper]

Backfin is better, hands down!!! Of course, I'm assuming we are talking about MD crabs because I don't really "know" any other kind. I don't even eat the claws- it's like the dark meat. The backfin is white and meaty!

Another Marylander voting for the backfin! Gotta add old bay though!!

 

[LadyyRedd]

Yet another Marylander for backfin!!!

YUM...I want some crab meat right now...

When I was in Hawaii last week, we ate at a place that had Maryland "style" crab cakes on the menu. I couldn't bring myself to order them! I knew I'd be highly disappointed if I did.

Everything else in Hawaii was DELICIOUS.

Kimya