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This Christmas, Pass the Jumbo Lump

By jjacquet on December 23, 2007.

Seafood science is indeed a pet obsession. And I got an early Christmas gift in an email about the latest product from the Maryland-based seafood company Phillips: a new formed jumbo lump crab product (see photo). Called "culinary crab" the items consists of 4 to 8 gram formed lumps of crabmeat.

According to Seafood.com News:

Phillips says they have "developed a technique for forming large lumps of crab meat utilizing sections of meat from the crab. Blue swimming crab meat is bound together by natural crab proteins giving customers consistently sized pieces shaped similar to jumbo lump crab meat."

Phillips says that one of the benefits of this product is that it can help satisfy the demand for jumbo lump crabmeat using fewer actual crabs, as more of the meat can be used in jumbo lump applications.

Basically, this product gives the impression that big pieces of crab meat still exist but, really, it's a bunch of meat from little crabs bound together by "natural crab proteins."This Christmas, pass the jumbo lump--some more medicine to combat the shifting baselines syndrome...

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Seafood

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At least it's a step up from "Krab".

(And don't even get me started on people who use margarine to "butter" things...)