It's very nice they tell us it's crabmeat. From my experience, there are an awful lot of crabs out there! I'm not terrifically shot up about blue crab. I wouldn't want to try to put stone crab in a recipe meant for deepwater (Snow or King) crab.
Why don't they tell us *what kind of crab* it is?!? argh Does anybody know?
And while I'm on the crab topic ... I've been on a mission to locate a source for Golden Crab ever since reading a thread about it here somewhere, moons ago. None of the local purveyors around here have any clue what I'm talking about -- even though it's supposedly collected from local(-ish) waters! The few online resources I could find are selling it for prices w-a-a-a-y higher than the price I saw posted here. And I'm not convinced I want to import crab from China or Australia anyway <sigh>