You can find crab meat in cans or plastic containers in the seafood section of your supermarket, and yep, they are expensive. We do pick the most luxurious kind for this recipe, which is lump crab meat. It has a lovely sweet flavor and comes in larger chunks. Backfin crab meat is a mix of fin and body meat, and comes in smaller pieces and flakes. Backfin crab meat is perfect for crab cakes. Claw crab meat is darker and has a stronger crab taste. Imitation crab meat is actually not crab meat at all - it is pulverized whitefish that is shaped into sticks and dyed red. We don't recommend it for this recipe.