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Lump grade crab consists of broken jumbo lumps and large chunks of body meat. It is less expensive than the colossal or jumbo grades, but still has bright color and superb flavor. Lump crabmeat is best for fancy, impression-making dishes where appearance matters, like butter-poached crab or crab Louis, where you want big, fork-friendly chunks. When it comes to fine dining and restaurant-quality crab cakes, lump crabmeat is the grade of choice. The chunks are large and will hold together with minimal binders.