A special category of cold seafood appetizers features fish and shellfish served raw. Various bivalves, such as oysters and clams, are commonly served raw on the half-shell, and specific fish are frequently served as tartares or sashimi . Their delicate textures and subtle flavors are considered at their best when not changed by the application of heat, salt, or acid.
Crabmeat Facts
Most dishes featuring crab are made from commercially processed crabmeat. This is because both the labor and waste involved in steaming live crabs and picking the meat are prohibitive. The exception to this is West Coast Dungeness crabmeat, which is sometimes prepared in-house.
Most chefs agree the best commercial crabmeat is Eastern blue crab, handpicked and packed without pasteurization. However, it is both scarce and expensive as well as subject to seasonal availability. Pasteurized crab from the Gulf of Mexico, South America, and Asia has a longer shelf life and is less expensive.
Crabmeat is graded according to the size of the pieces, the color, and the amount of permissible shell content.
Colossal lump: Large, unbroken pieces of white meat from the muscles that control the crab’s swimming legs; no shellJumbo lump: Slightly smaller pieces than colossalLump: Large, clean pieces of white meat with minimal shellBackfin: White pieces mixed with shredded white meat; minimal shellSpecial: Shredded white meat with some brown meat, often with bits of shellClaw meat: Shredded brown meat from the claws and legs; minimal shellClaw fingers or cocktail claws: “Lollipops” of claw meat with the claw tips attached to use as handles
