WELCOME. YOUR ISLAND GETAWAY BEGINS HERE!!!
Ha, just kidding. We did borrow this idea for the best jumbo lump crab stack though. If tropical tastes and gathering with friends for cocktails and island flavors is your thing, then this recipe is perfect for you. At home you won’t have the the energy of live music or the feeling of sunshine on your face, but can still enjoy a taste of the Caribbean with this amazing creation.
What is jumbo lump crab?
The large pieces of meat from the muscle that connects the crab’s powerful back swimming legs are known as lump crabmeat. Jumbo lump consists of the largest of these chunks, and costs a little more than regular lump, which is made up of the broken pieces of jumbo.
What’s the difference between lump and jumbo lump crab meat?
Lump and backfin are from the back body chambers of the crab, so the pieces are large and intact. Jumbo lump crabmeat is pricier and the pieces can be kept intact for cocktail presentations or in sautés, while super lump and backfin crabmeat are perfect for crab cakes, dips, or casseroles.
Why is jumbo lump crab meat so expensive?
Colossal lump crab (also known as mega jumbo or super jumbo) is the large chunks of meat that connect to the swimmer fins. There are only two of these muscles per crab, which is why it is so expensive (often $40 to $50 or more per pound). Jumbo lump crabmeat chunks are the same two muscles, just from smaller crabs.
4 Best Crab Meats in a Can
| Rank | Product | Meat Type |
|---|---|---|
| 1. | Bumble Bee White Crab Meat | White meat |
| 2. | Handy Jumbo Lump Crab Meat | Jumbo lump (pasteurized) |
| 3. | Crown Prince Fancy White-Lump Crab Meat | White lump meat |
| 4. | Handy Seafood Premium Lump Crab Meat | Large lump + body meat |
Calories Per Serving: 690
Servings: 1
Ingredients:
1 ripe Hass avocadoes, sliced
1 (3 oz) mango, chopped
1 tablespoons chopped red onions
1⁄8 jalapeno pepper, minced
1⁄4 red bell pepper, chopped
5 ounces jumbo lump crab meat
2 tablespoon plain greek yogurt
1/2 tablespoon capers
1/2 teaspoon coarse grain mustard
1⁄4 teaspoon Worcestershire sauce
1⁄4 lemon, juiced
1⁄4 teaspoon cajun seasoning
1/2 teaspoon minced garlic
1/2 teaspoon hot sauce
Directions:
- Mix yogurt, capers, mustard, worcestershire sauce, lemon juice, cajun seasoning, garlic, and hot sauce then refrigerate.
- Use a dual open ended cylindrical mold to form the stacks. (If you don’t have a mold, use an empty clean soup or veggie can with both ends removed.)
- Place the mold onto the serving plate.
- Gently push down the avocado slices into the bottom of the mold.
- Mix together the mango, jalapeno, red bell pepper, and red onion, then gently push down on top of the avocado layer.
- Gently toss the crab with the refrigerated mixture, then gently push down on top of the mango layer.
- Carefully slide the mold off of the stack and chill until ready to serve.
- Serve cold on small bed of greens.
