– 3 lbs crab

Crab refers to decapod crustaceans of the order Decapoda, family Cancridae and related taxa, characterized by a broad, flattened carapace, ten jointed legs (with the anterior pair modified into pincers or claws), and bilateral body symmetry. Wild crabs are harvested from oceans, estuaries, and brackish waters worldwide; farmed varieties are increasingly common in Asian aquaculture. The most commercially significant species include the blue crab (Callinectes sapidus) of North America, the edible crab (Cancer productus) of Europe, the king crab (Paralithodes camtschatica) of the North Pacific, and the snow crab (Chionoecetes opilio) of northern waters.

Crab flesh ranges in flavor from delicate and sweet to briny and complex, depending on species, season, and habitat. The meat is typically divided into lump (body), claw, and leg portions, each with distinct texture and flavor profiles. Lump meat is prized for its tender, flaky quality, while claw meat is darker, more flavorful, and suitable for cooking applications. The shells and body cavities yield flavorful stock.

Crab is prepared across global cuisines through boiling, steaming, grilling, and pan-searing. In Chesapeake Bay tradition, blue crabs are steamed whole with Old Bay seasoning and served with vinegar-based dipping sauces. Asian cuisines feature crab in stir-fries, soups, and dim sum preparations; Cantonese cuisine emphasizes whole crabs with ginger and scallions. European preparations include crab bisque, dressed crab (served in the shell with mayonnaise), and inclusion in seafood pasta dishes. American cuisine features crab cakes, deviled crab, and crab salads. The sweet flavor pairs well with butter, lemon, garlic, ginger, chiles, and aromatic vegetables. Live crabs should be kept in cool, humid conditions and cooked the same day; humanely stunning or chilling before cooking is standard practice.