and while predominantly white in colour it does have a naturally occurring red/brown tinge throughout. White crab is very low in fat and particularly high in protein, it has a delicate, sweet flavour, a sweet aroma and a naturally flaky texture. White crab meat is versatile and while it is consumed largely in sandwiches, it can be used in pastas, risottos, and salads as well as a canape topping. Brown meat Brown meat is from the body of the crab. It has a higher natural fat content, but is also extremely high in Omega-3. 100 g of brown crab contains of the 3 g weekly recommended intake of Omega 3. Brown crab meat has an even pâté like texture and a rich full flavour. The color and texture of the brown meat vary throughout the year as the crab's physiology changes. U.S. crab For the U.S. market the meat of crabs comes in different grades, depending on which part of the crab's body it comes from and the overall size of the crab the meat is taken from. Colossal Colossal crab meat, sometimes called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab. The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump. Jumbo lump The jumbo lump grade crab meat comes from larger crabs and 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. 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. 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. 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. Claw Claw meat is