A reader says she has recipes that call for "crabmeat" and for "lump crabmeat" and wonders what the difference is. She also wants to know if canned crab is a suitable substitution.

With some variations based on the type of crab, more expensive lump crabmeat comes from the legs and "knuckles" where the legs join the crab's body. As the name suggests, it is dense and meaty.

Meat taken from the body of the crab is very delicate and like little flakes. While delicious, it may not have the right texture for some recipes.

Canned crab is fine for any crab recipe as long as it is the right kind of meat, but make sure the meat is well drained and squeezed out dry.

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