Crab meat question

Add it at the end and warm so it doesn't make the rest of the gumbo too cold.

Gris has the right idea.

Sometimes I'll even spoon some white lump over individual bowls as I serve. Nice appearance and I hate to just throw the expensive stuff into the pot.

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Sometimes I'll even spoon some white lump over individual bowls as I serve. Nice appearance and I hate to just throw the expensive stuff into the pot.

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That and flavor is why I use claws as opposed to jumbo lump. I don't use the white meat at all. Too many shells. Rarely use backfin. Claw meat off the claw has less shells than white in my experience, but it shreds when cooked in a soup for any amount of time. I use it in stuffings. Claw or jumbo lump for me.

I prefer claw also, as you said, more flavor, fewer shells and cheaper. I have a source that brings me lump white that is almost shell-less in return for a favor I do for her.

Even free I hate to throw the $24 lb meat in the pot.

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I can't remember

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it's a natural progression..

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in return for a favor I do for her.

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Please elaborate.