lb. crab or lobster meat
Excellent source of lean protein and selenium; rich in B vitamins and minerals including zinc and copper. Low in fat and calories relative to portion size, with beneficial omega-3 fatty acids.
About
Crustacean meat sourced from crabs (order Decapoda, families Cancridae, Portunidae, and others) or lobsters (family Nephropidae and Palinuridae), prized for its sweet, delicate flavor and tender texture. Crab meat varies by species—blue crab yields tender, flavorful meat; Dungeness crab offers a richer taste; king crab provides large, firm chunks. Lobster meat, particularly from the tail and claws, is pale white to slightly pink and becomes opaque when cooked. Both are high in moisture content and low in fat, with a subtle briny sweetness that reflects their marine origin.
The meat is typically sold fresh, frozen, or pasteurized, often graded by quality: lump (large pieces from body), claw (darker, from appendages), and flake (smaller fragments). Processing methods preserve the delicate protein structure while extending shelf life.
Culinary Uses
Crab and lobster meat are foundational ingredients in upscale and casual cuisine worldwide. In American cooking, they appear in crab cakes, lobster rolls, bisques, and seafood pasta dishes. French cuisine features them in sole normande, lobster thermidor, and classical preparations à l'américaine. Asian cuisines incorporate them into stir-fries, dumpling fillings, and aromatic curries. The meat's sweetness pairs well with butter, citrus, mild herbs (tarragon, chervil), and light cream sauces. It requires minimal cooking when already cooked; gentle warming prevents toughening. Best used in dishes that highlight rather than mask its delicate flavor.