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Crab meat is the edible meat found in a crab, specifically in its legs, claws, and body. It is a popular ingredient in global cuisines due to its soft, delicate texture and sweet flavour. Crab meat is also highly nutritious, containing high levels of protein, omega-3 fatty acids, vitamin B12, selenium, and antioxidants. It is particularly valued for its muscle-building properties, as the protein in crab meat is essential for muscle protein synthesis. Crab meat is categorised into various grades, such as white meat and brown meat, based on the part of the crab and its colour. The white meat, often favoured for its delicate flavour and firm texture, comes from the claws and legs, while the brown meat, with its richer flavour and softer texture, comes from the body and claws.
| Characteristics | Values |
|---|---|
| What is crab meat? | The edible meat found in a crab, specifically in its legs and claws. |
| Species | Brown crab, blue crab, blue swimming crab, red swimming crab, Alaska pollock, New Zealand hoki, golden threadfin bream, white croaker |
| Grades | Jumbo Lump, Lump, Special, Super Lump, Claw, Claw Fingers, Cocktail Claws, Colossal Lump, Culinary Crab |
| Taste | Soft, delicate, sweet, flaky |
| Texture | Smooth, buttery |
| Nutrition | High in protein, omega-3 fatty acids, vitamin B12, selenium, antioxidants, carotenoids (Astaxanthin), folate, amino acids |
| Calories | 82 kcal per 85-gram serving |
| Fat content | Low |
| Mercury content | Low |
| Sodium content | High (376 mg per 3-ounce portion) |
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What You'll Learn
Crab meat is muscle
Crab meat is the edible meat found in a crab, specifically in its legs, claws, and body. It is a popular ingredient in global cuisines due to its soft, delicate texture and sweet flavour. Crab meat is a good source of protein, which is essential for muscle building and maintenance. The process of extracting crab meat can be labour-intensive and expensive, making imitation crab meat, or surimi, a popular alternative.
Crab meat is obtained from various species of crab, including the brown crab (Cancer pagurus), blue crab (Callinectes sapidus), blue swimming crab (Portunus pelagicus), and red swimming crab (Portunus haanii). The grading systems for crab meat vary by region, with distinctions such as white meat and brown meat based on the body part and colour. White crab meat, sourced from the claws and legs, is known for its delicate flavour and firm texture, making it versatile in a range of dishes. On the other hand, brown meat, derived from the body and claws, has a richer flavour and softer texture, commonly used to enhance sauces, soups, and pâtés.
The highest grade of crab meat is considered "handpicked," referring to the manual extraction process that preserves the meat's natural flavour. In contrast, "machine-processed crab" uses water or air to separate the meat from the shell, which can impact the final flavour. The labour-intensive nature of crab meat extraction contributes to its cost, leading to the development of imitation crab meat products, known as surimi. Surimi is made from fish such as Alaska pollock, New Zealand hoki, golden threadfin bream, or white croaker, and is shaped and flavoured to resemble crab meat.
Crab meat is a nutritious food, providing essential amino acids that support muscle building and recovery. It is also a good source of omega-3 fatty acids, vitamin B12, selenium, and antioxidants. These nutrients offer a range of health benefits, including improved heart health, reduced risk of vitamin deficiency anemia, and enhanced protection against chronic conditions. Additionally, crab meat is low in fat and calories, making it a popular choice for those conscious of their weight and health.
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Grades of crab meat
Crab meat is the edible meat found in a crab's legs and claws. Crab meat is consumed fresh, frozen, canned, or as imitation crab. In the United States, crab meat is categorised into various grades based on the part of the crab from which the meat is harvested and the size of the crab. These grades help consumers and chefs select the most appropriate type of meat for different culinary applications.
The highest grade of crab meat is "handpicked", which refers to the manual extraction process that preserves the meat's natural flavour. "Jumbo Lump" or "Colossal Lump" consists of the two large muscles connected to the swimming fins of the crab. It is prized for its impressive size, bright white colour, and exquisite taste. It is best used in dishes where the size of the lumps can shine, such as butter-poached crab or crab Louis.
"Lump" grade crab meat is made up of broken "Jumbo" or "Colossal" lumps and large chunks of body meat. It is less expensive than the higher grade but still has a bright colour and superb flavour. "Lump" crab meat is best for dishes where appearance matters, such as crab cakes, dips, salads, and casseroles.
"Backfin" grade is made up of smaller, broken chunks of "Lump" crab meat mixed in with flakes of white body meat. It is less expensive than "Lump" crab meat but still has good flavour and texture. "Backfin" crab meat is suitable for dishes where the crab meat is somewhat visible, such as crab salads, pasta dishes, and conventional crab cakes.
"Special" grade consists of smallish flakes of white crab meat from the body cavity. This type of crab meat is suitable for dishes where colour and delicate flavour are more important than visual impact, such as dips, bisques, omelettes, and mayo-based salads.
"Claw" crab meat is a brown meat with a stronger flavour profile. It is ideal for dishes with heavy sauces or dips and soups, as the flavour of the crab still comes through. "Claw Fingers" consist of brown meat from the first section of the crab claw with part of the shell removed.
Nutritional Value
Crab meat is low in fat and provides about 340 kilojoules (82 kcal) of food energy per 85-gram (3 oz) serving. It is packed with protein, which is important for building and maintaining muscle. Crab meat also contains high levels of omega-3 fatty acids, vitamin B12, and selenium, which are essential for improving general health and preventing chronic conditions.
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How to extract crab meat
Crab meat, also known as crab marrow, is the edible meat found in a crab's legs, claws, and body. It is packed with protein, which is important for building and maintaining muscle. Crab meat is a good source of omega-3 fatty acids, vitamin B12, and selenium, offering a range of health benefits.
Extracting crab meat can be a messy and time-consuming process, but it is pretty straightforward once you get the hang of it. Here is a step-by-step guide on how to extract crab meat:
- Prepare your workspace: Lay down some newspaper or a large piece of paper to catch any mess. Have a bowl for the cooked crabs, a separate bowl for the shells (which can be used later for stocks and sauces), and another bowl for the pure crab meat. Keep an open trash can nearby, along with crab claw crackers, nutcrackers, wooden mallets, and paper towels.
- Remove the legs and claws: Start by removing all the legs and claws from the crab. Grab the very base of each leg and pull it away. Set the legs aside for later.
- Crack the claws and knuckles: Use a nutcracker or a crab cracker to gently crack open the hard-shelled claws and knuckles. Use just enough pressure to crack the shell, and then gently increase the pressure to break it open. Be careful not to crush the meat too forcefully, as this will result in mashed meat and shell fragments grinding into it.
- Extract the claw meat: Once the claws are cracked, carefully pick away the shell and extract the meat.
- Cut the legs: For the longer, center portions of the crab legs, one technique is to cut the legs at each individual joint. Hold the leg firmly over a cutting board and use your other hand to tap vigorously until the crab leg slips out.
- Scrape out the body meat: Turn the crab over and remove the plate on the bottom. Scrape out the greenish tomalley (liver) and the bright orange roe or coral (in female crabs). These parts are edible and can be used in various dishes.
- Break the body: Grasp each side of the crab's body and break it in half to access the meat in the cartilage-lined channels.
- Pick out the body meat: Use your fingers or a small tool to carefully pick out the meat from the maze of cartilaginous channels.
By following these steps, you can efficiently extract crab meat and enjoy its soft, delicate, and sweet flavour in a variety of dishes.
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Health benefits of crab meat
Crab meat is not only delicious but also provides a plethora of health benefits. It is a rich source of essential nutrients, including omega-3 fatty acids, protein, selenium, vitamin B2, copper, and phosphorus. Here are some reasons why including crab meat in your diet can be beneficial:
Improve Heart Health
The omega-3 fatty acids found in crab meat offer numerous advantages for heart health. These nutrients help to lower triglycerides, reduce blood clotting, and lower the risk of developing an irregular heartbeat. Additionally, crab meat is low in fat and saturated fat, helping to lower cholesterol levels and further reducing the risk of strokes and heart attacks.
Prevent Anemia
Crab meat contains high levels of vitamin B12 and folate, which play a crucial role in preventing vitamin deficiency anemia. These nutrients ensure the production of healthy red blood cells, combating fatigue and weakness associated with anemia.
Promote Bone and Teeth Health
Crab meat is an excellent source of phosphorus, a mineral that works alongside calcium to maintain strong and healthy teeth and bones. Incorporating crab meat into your diet can help ensure the strength and durability of your skeletal structure.
Boost Immune System
The high levels of selenium in crab meat act as a powerful antioxidant, protecting your body from cell damage caused by free radicals. Selenium also boosts your immune system and supports proper thyroid function, helping to regulate your metabolism.
Enhance Brain Function
The abundance of essential vitamins and minerals in crab meat, including selenium, vitamin B2, copper, and omega-3s, contribute to improved brain function. These nutrients work together to reduce inflammation, oxidative stress, and other factors that can negatively impact brain health, thus lowering the chances of developing dementia.
While crab meat offers these fantastic health benefits, it is important to be mindful of potential concerns. Crab meat can have lower levels of mercury compared to other seafood, but the levels can vary depending on how it is caught and prepared. Additionally, brown crab meat may contain high levels of cadmium, which can be toxic in excessive amounts.
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Crab meat as a source of protein
Crab meat is a good source of protein, which is essential for muscle building and maintenance. It is also low in fat and calories, making it a healthy option for those looking to incorporate more protein into their diet. Crab meat is the edible meat found in a crab's legs, claws, and body. It is widely used in global cuisines and is known for its soft, delicate, and sweet flavour.
There are different grades of crab meat, which vary based on the part of the crab from which the meat is harvested and the size of the crab. The highest grade of crab meat is "handpicked", referring to the manual extraction process that preserves the meat's natural flavour. "Machine-processed crab", on the other hand, uses water or air to separate the meat from the shell, which can adversely affect the flavour. Jumbo Lump, for example, consists of the two large muscles connected to the swimming fins of the crab and is known for its impressive size, bright white colour, and exquisite taste. Claw meat, on the other hand, is a type of brown meat with a stronger flavour profile, making it ideal for dishes with heavy sauces or dips.
In addition to being a good source of protein, crab meat also contains other important nutrients such as omega-3 fatty acids, vitamin B12, selenium, and Astaxanthin. These nutrients play a vital role in improving general health and preventing various chronic conditions. For example, omega-3 fatty acids may help lower triglycerides, reduce blood clotting, and decrease the likelihood of developing an irregular heartbeat. Vitamin B12 and folate, on the other hand, help reduce the risk of vitamin deficiency anemia.
While crab meat is a nutritious option, it is important to consider the labour practices, sustainability, and regional fishing regulations associated with the industry. Additionally, crab meat can have high levels of sodium and cadmium, a toxic metal, so consumption should be mindful.
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Frequently asked questions
Crab meat is sourced from the muscles connected to the swimming fins of the crab.
Crab meat is packed with protein, which is crucial to building and maintaining muscle mass. It is also low in calories and contains healthy omega-3 fatty acids, vitamin B12, selenium, and antioxidants.
Crab meat is graded based on the part of the crab from which it is harvested and the size of the crab. The highest grade is "handpicked", referring to the manual extraction process that preserves the meat's natural flavour. Jumbo Lump and Colossal Lump are prized for their size, colour, and taste. Special crab meat, consisting of smaller pieces of white meat, is considered the most versatile grade for various recipes.
