Lobster and Crab

Though both Crab and Lobster are delicious, there are certain moments when it behooves a chef to use one or the other in particular. When you want to wow a guest Lobster is the best choice as it has that sense of luxury lingering around its name. Meanwhile, crab is much more cost-effective and very often just as delicious. When you’re serving substantial pieces of meat where the seafood is going to be the star of the show, like Lobster Roll or Lobster bisque, then Lobster is the obvious way to go. However, in dishes that have several other full-flavored ingredients present, like a creamy crab pasta or a seafood salad, it’s a safe bet to opt for the more economical alternative. However, there is a time and a place when crab should take center stage. Juicy crab cakes, for instance, are a unanimous favorite, along with spring rolls and crab dip. A good rule of thumb is to use crab in recipes that call for minced meat, but not those that require big chunks. Another great way to get those fabulous flavors without blowing through your budget is to use these two types of meat in tandem. When mixed, Lobster does a great job of providing those highlights of flavor while crab covers the grace notes, and at the same time, cuts costs. The bottom line is that either crab or Lobster certainly has its place at the table, but getting a little creative in the kitchen can result in some truly great compromises while keeping you monetarily on track.