Lump Crab Meat

Keep refrigerated and use within a day or two. If freezing, ensure it's well-sealed to prevent freezer burn. Thaw in the refrigerator.

When preparing crab cakes, gently fold the lump crab meat into the binder to keep the pieces intact.

Rinse canned or pasteurized crab meat under cold water to remove excess sodium and any potential off-flavors.

Avoid overcooking crab meat, as it can become tough and dry. It only needs to be heated through.

Lemon

Mayonnaise

Old Bay Seasoning

Butter

Parsley

Celery

Breadcrumbs

Worcestershire sauce

Chopping or breaking up the lump crab meat too much, especially for recipes where distinct pieces are desired.

Adding crab meat too early in the cooking process, leading to overcooking and a rubbery texture.

Using low-quality or old crab meat, which can result in a fishy taste and poor texture.