re: Blue Crab Meat

Claw meat has more flavor, I prefer it in dishes where the brown pigmented bits aren't as noticeable, like stuffed crabs,crabcakes, deviled crab, etc. I use special white/regular white in gumbo, crab au gratin, crab dip, crab and corn soup, etc. jumbo lump is for eating as unadorned as possible, or with a light dressing like a white remoulade.