Scrambled Eggs & Jumbo Backfin Crabmeat

One of the glories of North American cooking is the jumbo lump backfin meat from the Blue Crab of the Chesapeake Bay, the Carolinas, the Gulf of Mexico, and the “Jaiba” from the rias of the Yucatan peninsula. Since this crabmeat is served without further cooking, wait until you can enjoy the freshest jumbo meat that is not pasteurized. But that crab, usually from a can, if kept on ice at the store, can be delicious.