- Claw Fingers The Claw Fingers, also called Cocktail Fingers, are the tips of the pinchers, usually served whole, with the dark pink meat still in it. They are commonly used as garnish or hors d'œuvre.
- Claw Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through.
- Special The "special meat" is shreds and small flakes of white meat from the body cavity of the crab. It is generally used for all dishes in which white crab meat is used
- Back Fin The back fin portion consists of flakes of white meat, coming both from the special meat and the jumbo lump. Back fin is a popular crab meat for Chesapeake Bay, Maryland style crab cakes
- Lump The Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers
- Jumbo Lump The jumbo lump grade crab meat comes from larger crabs, is the meat from the two large muscles connected to the swimming legs. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color.
|How To Poach Eggs|
salt and pepper
|1/2 teaspoon vegetable oil or |
olive oil to prevent eggs from sticking
Pour at least three to four inches of water into a large pot. Bring water to a boil. Season water with salt and pepper. Add approximately one tablespoon of vinegar to the water. Reduce heat to simmer. Swirl the water around quickly to make a whirlpool, helps to keep the eggs in shape. Crack one egg into a ladle and lower egg into water, gently releasing egg into the water. Gently move egg around in water to prevent egg from spreading in water. Remove egg with a slotted spoon after two to three minutes. Re-heat the water, then turn the knob to 'simmer' and continue with another egg.
|Easy Hollondaise Sauce|
|2 tablespoons lemon juice|
1/4 teaspoon salt
1/2 cup butter, melted and HOT
Thoroughly blend egg yolks, lemon juice, and salt using your *electric blender. Slowly drizzle in hot melted butter while blending at slow speed. Use immediately, or keep warm by pouring into heatproof container and placing container in a sauce pan of hot water. Stir occasionally. If sauce thickens too much, add 1 or 2 teaspoons of hot water then beat until smooth.
*Editor's Note: If an electric blender is not available manual whisking will accomplish the same consistency, it simply takes a little longer to blend
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