Crab meat

Crab meat is low in fat and provides approximately 340 kilojoules (82 kcal) of food energy per 85-gram (3 oz) serving. Among the most commercially available species are the brown crab (Cancer pagurus), blue crab (Callinectes sapidus), blue swimming crab (Portunus pelagicus), and red swimming crab (Portunus haanii).

Grading systems vary by region, with distinctions such as white meat and brown meat based on body part and color.

The methods of crab meat harvesting differ among crab fisheries, including whole-crab processing and declawing, where one or both claws are removed and the live crab is returned to the water. This practice is controversial due to animal welfare concerns, although some species can regenerate lost claws through molting, typically about a year later. Crab meat is consumed fresh, frozen, canned, or as imitation crab (a processed seafood product). Labor practices, sustainability, and regional fishing regulations also influence the industry, particularly in regions such as the Chesapeake Bay and European fisheries, where notable challenges exist.

Grades

European crab

In Western Europe, crab meat is commonly sourced from the species Cancer pagurus. This is a large crab noted for the sweet, delicate flavor of its meat. It is also known as the brown crab, the common crab, or the edible crab. The United Kingdom hosts significant fisheries for C. pagurus, with major operations in Scotland and substantial activity in the South West of England, notably Cornwall and Devon.

The highest grade of crab meat is "handpicked," referring to the manual extraction process that preserves the meat's natural flavor. In contrast, "machine-processed crab" employs water or air to separate the meat from the shell, which can adversely affect the flavor. C. pagurus crab meat is widely consumed throughout the countries from which it is fished. Due to its limited fresh shelf life of only about four days, much of the crab meat available through retailers is sold from previously frozen stock. Freezing can alter the texture and diminish the natural flavor of white crab meat, as its water content crystallizes during freezing. Alternatively, pasteurization offers a means to extend shelf life without significantly compromising flavor when done carefully.

C. pagurus provides two distinct types of meat:

White meat

White crab meat comes from the claws and legs. Predominantly white, it may exhibit a natural red or brown tinge. This meat is low in fat and high in protein, offering a delicate, sweet flavor, a pleasant aroma, and a flaky texture. Its versatility allows it to be used in various dishes, including sandwiches, pasta, risotto, and salad, and as a canapé topping.

Brown meat

Brown meat, consisting of the tomalley and the gonads, is located under the carapace. It has a higher natural fat content and is notably rich in omega-3 fatty acids. For instance, 100 grams of brown crab meat can provide approximately two-thirds of the recommended weekly intake of these compounds. This meat has a pâté-like texture and a rich, full flavor. The color and texture of brown meat can vary throughout the year, reflecting the crab’s physiological changes.

Brown crab meat may contain higher levels of cadmium, a toxic heavy metal. While moderate consumption is generally considered safe, regular intake of brown meat incurs potential health risks from cadmium exposure.

In culinary applications, both types of meat are valued for their distinct qualities. White meat is often favored for its delicate flavor and firm texture, making it suitable for a variety of dishes. Brown meat, with its richer flavor and softer texture, is commonly used to enhance sauces, soups, and pâtés.

U.S. crab

In the United States, crab meat is categorized 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 appropriate type of meat for different culinary applications. Below is an overview of these grades: