crabs or crab meat
Crab meat is an excellent source of lean protein and B vitamins, particularly B12 and selenium. It is relatively low in fat and calories while providing important minerals including zinc, copper, and phosphorus.
About
Crab is a crustacean of the order Decapoda, characterized by a hard exoskeleton, ten jointed legs (including a pair of large claws), and a flattened body. Major commercial species include the blue crab (Callinectes sapidus) from North America, the Dungeness crab (Cancer productus) from the Pacific coast, the king crab (Paralithodes camtschaticus) of the North Pacific, and the European edible crab (Cancer productus). The meat is white to reddish in color, with a naturally sweet flavor and firm texture that varies by species and body part—claw meat tends to be darker and more flavorful, while body or lump meat is lighter and more delicate.
Crab meat can be consumed whole (as a cooked live crab) or extracted and sold fresh, frozen, canned, or pasteurized. The texture, sweetness, and flavor intensity depend significantly on the species, season, and whether the meat comes from the claws, body, or legs. Premium grades are distinguished by meat size and purity.
Culinary Uses
Crab meat features prominently in cuisines worldwide, from Asian stir-fries and noodle dishes to European seafood preparations and American regional specialties. It is used in crab cakes (particularly in Mid-Atlantic cuisine), bisques, chowders, pasta dishes, Asian dumpling fillings, and as a luxurious component in sushi and sashimi. Crab can be steamed whole with aromatics, boiled, grilled in the shell, or its meat extracted for use in composed dishes. The delicate sweetness pairs well with lemon, garlic, ginger, chiles, Old Bay seasoning, and butter. Crab meat is versatile enough for both hot and cold preparations—salads, rolls, and appetizers—and is particularly valued when meat quality and presentation are focal points rather than masked by heavy sauces.