Crab meat Lump refers to a specific grade of crab meat that comes from the larger, whole chunks of white meat taken from the body of the crab, specifically the swimmer fin muscles (often called the "lump" section). 

Appearance: Firm, large pieces, white in color.

Texture: Meaty and slightly sweet.

Common uses: Premium crab cakes, salads, pasta dishes, or recipes where you want big, visible chunks of crab rather than shredded pieces.

Quality: It’s considered high quality, though not quite as large or expensive as jumbo lump (which comes from the biggest muscles).