The article discusses the differences between canned and tub crab meat, emphasizing the convenience of canned options due to their shelf life, while tub crab offers superior freshness and flavor. Chef Abram Bissell explains that the texture of canned crab can be softer, making it suitable for creamy dishes, while tub crab is preferable when the crab's quality needs to stand out. It's also noted that while canned crab can be used in relaxed preparations, dishes like crab cakes benefit significantly from the higher quality of tub meat.
Canned crab is super convenient and has a long shelf life, which can be great depending on what you're making. But it usually has a softer texture and the flavor's a little more muted.
Tub crab meat is fresher, it's handled more carefully, and you get a firmer, sweeter crab flavor - but it's more perishable, so you have to use it quickly.
The flavor's cleaner, the texture's better, and if you're working on a dish where the crab really needs to shine, you'll notice the difference right away.
If you're folding crab into something like a creamy dip, or maybe a bisque, canned can work just fine because it's not all about the texture.
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