Known for its sweet taste and hearty texture, the meat from the blue crab is a true taste sensation. The premium grade crabmeat is "Jumbo Lump" which consist of whole lumps of white meat from the body of the crab with absolutely no shell or cartilage. Use it in recipes where appearance is important. "Backfin" contains large pieces of lump and some broken body meat. It's excellent for casseroles and baked dishes. "Claw" meat is darker in color and sweeter than the body meat. Use it in soups or to stretch crab cakes. "Cocktail Claw" is the last segment of the claw in which the shell has been completely removed, except for the tip, which may serve as ahandle for dipping meat in cocktail or other sauces. Fresh crab meat has a shelf life of 4-5 days and pasteurized can be kept for several months. Crab meat is sold in one pound containers. We hope you enjoy what is truly one of Maryland's finest treasures.