crab meat*
Crab meat is an excellent source of lean protein and B vitamins, particularly B12 and niacin, while being low in fat. It also provides minerals including selenium, copper, and zinc.
About
Crab meat is the edible muscle tissue harvested from crabs, which are crustaceans belonging to the order Decapoda. Multiple species are commercially harvested worldwide, including the blue crab (Callinectes sapidus) of the Atlantic and Gulf coasts, the Dungeness crab (Cancer productus) of the Pacific, and the king crab (Paralithodes camtschaticus) of northern waters. The meat varies in color from white to brown, with flavor and texture depending on the crab species, the part of the body from which it is extracted, and the animal's molt cycle.
Crab meat is traditionally classified by source: lump meat (large, tender chunks from the body), claw meat (darker, more flavorful meat from the claws), backfin (smaller pieces from the back), and leg meat (fibrous strands from the legs). The texture is delicate and slightly sweet, with a briny oceanic quality. Fresh crab meat is perishable and typically sold refrigerated or frozen; pasteurized and canned forms extend shelf life considerably.
Culinary Uses
Crab meat features prominently in coastal cuisines worldwide, particularly in American, Asian, and Mediterranean traditions. It is integral to dishes such as crab cakes (American), crab rangoon (Chinese-American), crab bisque, and pasta dishes. The delicate flavor and tender texture make it suitable for both hot and cold preparations—from steamed whole crabs to chilled crab salads, ceviche, and sushi fillings. Crab meat is frequently paired with butter, lemon, Old Bay seasoning, ginger, and soy sauce. Premium lump meat is often served simply, while claw meat and leg meat work well in composed dishes, soups, and applications where flavor intensity is desired. The meat's sweetness complements both rich sauces and bright acidic preparations.