Freshly cooked crabmeat is sold by weight at fish markets. The meat is either lump crabmeat, which consists of large, snowy white pieces, or flake crabmeat, which is a mixture of white and somewhat darker meat in smaller pieces. Both are good choices for this soup. Vacuum-packed pasteurized and frozen crabmeat are also available, although these are less desirable options. Avoid imitation crabmeat, or surimi, which is made from pollack or other white-fleshed fish that is shaped, cooked, flavored and colored to resemble crab.
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