Let these common types of fish and shellfish be the stars of tonight's dinner. Low-fat, fast-cooking, and super healthy, you can’t go wrong once you brush up on your seafood IQ.
Many recipes call for lump crabmeat. When buying crabmeat, the meat should have a white or creamy color; skip meat that looks gray or blue. Smell the meat, as you would any seafood. Quality crabmeat should smell like the ocean, and the texture should feel ﬁrm and moist. Be sure to remove pieces of shell before using crabmeat in recipes. Try working crabmeat into this delicious recipe, which combines tender crab with wholesome cornbread.