crabs

Crabs are decapod crustaceans belonging to the infraorder Brachyura, characterized by a flattened body, a short abdomen tucked beneath the cephalothorax, and five pairs of limbs—the first pair modified into powerful claws. Found in marine, brackish, and freshwater environments worldwide, crabs range from tiny species measuring a few millimeters to the Japanese spider crab, which can span over 12 feet. Common culinary varieties include blue crabs (Atlantic and Gulf coasts), Dungeness crabs (Pacific coast), king crabs (Arctic waters), stone crabs (Florida), and European edible crabs. Their flavor is distinctly sweet, briny, and tender, with meat color varying from white to deep orange depending on species and diet.

Crab meat is prized across global cuisines for its delicate sweetness and versatility. In Asian traditions, whole crabs are steamed with ginger and scallions or stir-fried in wok preparations. European and American cuisines feature crab in bisques, chowders, cakes, and as a filling for pasta and sandwiches. The meat is consumed both fresh (in salads and ceviches) and cooked (boiled, steamed, grilled, or sautéed). Shells are simmered to create rich stocks and broths. Roe (coral) and tomalley (hepatopancreas) are delicacies in some regions, prized for their rich, briny quality.