Either will work in this recipe but I prefer the lump crab meat. Claw meat tends to shred more easily and breaks apart in the dip, I like the lump meat because you get those juicy bits of crab ...

tender meat that still holds its chunky shape when blended into a dip or crab cakes. However, she isn't opposed to using white crab or even imitation crab. Sourced from the legs and claws of the ...

Turn the crab over. Holding down the claws with your left hand (if you’re right-handed), grasp the side of the top shell with your right hand and pull it up and away from the body to expose the ...