I use lump crab meat which is from the body of a crab. It’s quite sturdy and flavorful, making them ideal for this recipe. However, you can also use different crab meats. There’s also jumbo lump crab meat which is the most expensive type as it's from the crab’s swimmer fin muscles. Backfin crab meat is flakier and comes from the body of a crab. Claw meat is the least expensive option and is less sweet than lump and backfin, made with small pieces of meat from the fins and claws.