Processed crabmeat falls into three categories:

Lump meat refers to large pieces of white meat found in the body. The largest is jumbo lump, which comes from the large muscles on the back of the shell that move the crab’s swimming legs. Backfin or backfin lump pieces are smaller than jumbo lump.

Flake special and flake regular are names for the small, shredded-like white meat that’s picked out of the shell after the lump pieces are removed. Sometimes flake and lump pieces are packed together.

Claw meat comes from the claws and is the most economical. It’s brown in color and has a more robust flavor than white meat.

The large pieces of lump meat are delicately flavored and best used in dishes such as salads, where appearance is important. The flake meat is a good choice for spreads, dips and soups. Claw meat is good in soups and casseroles, where appearance is less important; its more robust flavor holds up well in highly seasoned dishes.

Depending on your budget and taste, crab cakes can be made out of any style of crabmeat. If you love spicy cakes, the heartier claw meat might be a good choice. You also can combine two styles. For example, blend flake meat with the bread crumb base and gently fold in lump pieces for a sumptuous texture.