Lump crab meat comes from the section of meat between the body and legs of the crab. The flakes are often larger and more mild than claw meat, but still retain all of that prized crab flavor.
Cooking Tips & Recipes
Lump crab meat is generally a better option than claw or super lump meat in some applications. Typically, lump crab is preferred when stuffing fish fillets or making crab cakes (although I recommend a combination of lump and claw meat).