flaked crabmeat
Crabmeat is an excellent source of lean protein and provides selenium, zinc, and B vitamins, particularly niacin and B12. It is relatively low in fat and calories compared to other animal proteins, with beneficial omega-3 fatty acids.
About
Flaked crabmeat is the meat extracted and shredded from the body and claws of crabs (Order Decapoda), typically Callinectes sapidus (blue crab) in North America, Cancer productus on the Pacific coast, or other regional species. The meat is separated from the shell, cooked or raw depending on processing method, and broken into irregular flakes of varying sizes. Crabmeat is distinguished by its delicate, slightly sweet flavor, tender texture, and natural brininess. Premium grades include lump meat from the body (large, intact pieces), backfin (smaller, more flaked pieces), and claw meat (darker, more robust flavor). Crabmeat is typically pasteurized or canned for preservation, though fresh crabmeat is also available refrigerated.
Culinary Uses
Flaked crabmeat is prized in seafood cookery for its ability to be incorporated into both hot and cold preparations without requiring further cooking, preserving its delicate texture. Classic applications include crab cakes, where the flakes are gently bound with breadcrumbs and egg; crab dips and spreads served with crackers or vegetables; seafood pasta dishes; salads; and seafood cocktails. In Asian cuisines, particularly Japanese and Chinese, crabmeat features in sushi fillings, fried rice, and stir-fried dishes. The ingredient pairs well with Old Bay seasoning, mustard, mayo-based dressings, and bright acidic elements like lemon and vinegar. Quality crabmeat requires minimal handling to preserve delicate flakes.