lb crabmeat
Crabmeat is an excellent source of lean protein and selenium, with notable levels of vitamin B12 and omega-3 fatty acids; it is low in fat and calories relative to its protein content.
About
Crabmeat is the edible muscle tissue extracted from crabs, marine crustaceans belonging to the infraorder Brachyura, found in oceans and coastal waters worldwide. The meat is prized for its delicate, sweet flavor and tender texture, varying in color from white to reddish-brown depending on the crab species and the body part from which it is extracted. Common commercial species include the Blue Crab (Callinectes sapidus), Dungeness Crab (Cancer productus), King Crab (Paralithodes camtschaticus), and Snow Crab (Chionoecetes opilio). The meat is typically categorized by grade: lump (large chunks from the body), backfin (smaller flakes), and claw meat (darker, more strongly flavored). Crabmeat may be sold fresh, frozen, pasteurized, or canned.
Culinary Uses
Crabmeat is celebrated in cuisines worldwide, appearing in iconic dishes such as crab cakes, cioppino, and ceviche. Its sweet, briny flavor makes it suitable for both simple preparations—steamed and served with drawn butter—and complex compositions like bisques, pasta dishes, and Asian stir-fries. The delicate lump meat is traditionally reserved for dishes where appearance matters, such as crab salads and appetizers, while claw meat's assertive flavor suits heavily seasoned preparations and soups. Crabmeat pairs well with Old Bay seasoning, citrus, garlic, and fresh herbs.