Lump -- are the largest pieces of meat from the body, adjacent to the backfin. The most expensive form of crabmeat.

Backfin is the white body meat including lump and large flakes. Used for crab cakes and crab imperial.

Special are flakes of white body meat other than lump. Good for crab cakes, soups, casseroles and dips.

Claw meat is brownish meat from the claws. Best for soups and dips, its the least expensive type of crab meat.