Moussaka at room temperature. In the Arab countries it is usually eaten cold or hot depending on the country. The English name for moussaka has Arabic origin "musaqqa‘a" (), literally 'that which is fed liquid'. It was reborrowed from Greek "" () and from other Balkan languages, all of which borrowed the word from Ottoman. The word is first attested in English in 1862, written "mùzàkkà". Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat, mostly lamb. However, the Greek version includes layers of meat and eggplant topped with a Béchamel ("white") sauce, and baked.
Crab meat and it is commonly used by manufacturers. The "back fin" portion consists of flakes of white meat, coming both from the special meat and the jumbo lump. Back fin is a popular crab meat for Chesapeake Bay, Maryland style crab cakes. The "special meat" is shreds and small flakes of white meat from the body cavity of the crab. It is generally used for all dishes in which white crab meat is used. "Claw" meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive