1.   Canned crab meat, precooked and frozen crab meat, and precooked and frozen crab dishes are widely available.

2.   Gently fold in crab meat, avoiding breaking lumps.

3.   In the center of the sphere find the prize, a chunk of sweet crab meat.

4.   Pick crab meat for any shells.

5.   And diners love crab meat so much that they are abandoning regional loyalties and want crab cakes, soft-shell crabs and Dungeness crabs wherever they go.

6.   Appetizers are wondrous, like Louisiana crab salad, a tangy blend of crab meat and horseradish set over paper-thin slices of chilled beets and pickled red onions.

7.   At the same time, increases in imported crab meat from Asia keep prices down for the watermen.

8.   Add crab meat to oil mixture and very gently turn to coat.

9.   Add the whole wheat cracker crumbs, mix again and then carefully fold in the crab meat.

10.   Add crab meat and stir gently to combine without breaking up crab meat.