pack frozen crabmeat or 1 can crab
Crabmeat is an excellent source of lean protein, selenium, and B vitamins, particularly B12. It is low in fat and calories, though canned varieties often contain added sodium.
About
Crabmeat is the edible flesh harvested from crabs, crustaceans of the order Decapoda found in marine and brackish environments worldwide. The meat varies in color from white to brown depending on the crab species and body part from which it is extracted; lump crabmeat comes from the body and is prized for its tender, delicate texture, while claw meat is darker and more flavorful with a slightly firmer consistency. The flavor is naturally sweet, briny, and subtly mineral. Crabmeat is sold fresh, frozen, canned, and pasteurized; freezing preserves the meat with minimal quality loss when properly handled, while canning involves pressure-cooking to ensure food safety and shelf stability.
Culinary Uses
Crabmeat is a versatile protein used across global cuisines, particularly in American, Asian, and European cooking. It is featured in dishes such as crab cakes, seafood pasta, sushi and sashimi, cioppino, and creamy dips. The sweet, delicate flavor pairs well with light seasonings—lemon, Old Bay seasoning, butter, and fresh herbs—and benefits from minimal cooking to preserve its tender texture. Frozen and canned crabmeat are convenient pantry staples that perform well in cooked preparations such as soups, stews, fried rice, and crab-stuffed fish, though canned varieties may have higher sodium levels and require draining.