What is Crab Meat? A Complete Guide to This Delicious Seafood

Crab meat refers to the edible flesh found within a crab’s body, particularly the muscles in the legs and claws. It’s a popular ingredient around the world thanks to its naturally sweet and delicate flavor. This article will explain everything you need to know about crab meat – what it is, how it’s used in cooking, and key facts about nutrition, sustainability, and more.

An Overview of Crab Meat

Crab meat comes from harvested crabs, an ancient food source for coastal populations Archaeological evidence shows Native Americans and early colonists relied heavily on local crabs Today, crab remains a cherished ingredient, especially in regions near active fisheries.

The most commonly eaten crab species include Dungeness, blue crab, red swimming crab, and brown crab. Their meat is categorized into grades based on color, texture, and part of the crab’s body. The highest grades come from the hind legs and claws. This “white meat” has a sweet flavor and flaky texture perfect for salads, dip, and other dishes highlighting the crab. “Brown meat” from the body has a richer taste and soft consistency ideal for soups, bisques, and sauces.

Imitation crab meat, commonly called surimi, provides a cheaper alternative to real crab. Surimi is made by pulverizing fish like pollock into a dough that can be shaped to resemble crab meat. It has a mild flavor and is used in many Americanized sushi rolls.

How Crab Meat is Harvested and Processed

Crabs destined for meat are caught through traps or dredging. Once a boat hauls in the catch, crabs are placed in cold storage to preserve freshness until processing. Processing methods vary between operations. Some use automation to declaw, clean, and extract meat from crabs. Others rely on manual labor with workers picking out each piece of meat by hand. Hand processing preserves bigger chunks with a natural texture. After picking, the meat is pasteurized, packaged, and distributed to retailers and restaurants.

Grades of Crab Meat

Not all crab meat is equal. Grading systems categorize meat based on color, texture, size of pieces, and section of the crab it comes from. Here are the most common designations:

• Jumbo Lump – The largest chunks from the swimming legs. Prized for impressive size and sweet taste.

• Lump – A mix of broken jumbo lump and smaller white pieces Used in crab cakes and salads

• Backfin – Flaky white meat from the upper shell and body cavity. Economical for dips, soups, and Maryland crab cakes.

• Special – Tiny white flakes ideal for dishes needing delicate shreds of crab.

• Claw – Brown meat from the claws and swimming fins. Has a robust crab flavor.

• Cocktail Claws – Sections of claw with shell partially removed to expose the meat.

Understanding grades helps choose the right crab meat for your desired texture and flavor.

Nutrition Facts About Crab Meat

Many people prefer crab over other seafood for its mild taste and lower mercury levels. It provides a powerhouse package of nutrients including:

• Protein – High protein content builds and maintains muscle. A 3 oz serving has over 20g.

• Omega-3 Fatty Acids – Help reduce inflammation and promote heart health.

• Vitamin B12 – Key for making red blood cells and preventing anemia.

• Selenium – Boosts immune function and thyroid health.

• Zinc – Supports growth, immunity, and fertility.

Crab also contains vitamins A, C, and E along with minerals like copper, calcium, and iron.

However, brown crab meat can accumulate heavy metals like cadmium. Eating excessive amounts raises toxicity risks. Moderation is key.

The Many Uses of Crab Meat in Cooking

The sweet flavor and versatile textures of crab meat make it an excellent addition to all kinds of dishes:

• Salads – Lump or jumbo lump crab elevates seafood, pasta, and green salads.

• Sandwiches and Rolls – From classic crab cakes to stuffed rolls, crab mixes nicely with breading and sauces.

• Eggs – Folding in crab meat enhances omelets and scrambled eggs.

• Soups and Chowders – Claw and special grade add rich body.

• Toppings and Garnishes – Special grade fills fish, chicken, or tacos. Claw fingers garnish plates.

• Dips – Backfin or special combine into hot dips like Maryland crab dip.

• Stuffings – A stuffing of jumbo lump can dress up roasted fish or chicken breasts.

With so many grades available, there are endless possibilities for creative recipes.

Crab Meat and Sustainability Concerns

Consumer interest in sustainability has put a spotlight on how crab is sourced. Issues like overfishing, bycatch, and declawing impact the supply chain:

• Overfishing – Crab populations can rapidly decline when too many crabs are caught before they can reproduce. Monitoring fisheries and setting catch quotas helps control overharvesting.

• Bycatch – The nature of dredging and trapping means other species get caught unintentionally. Improved equipment reduces bycatch impact.

• Declawing – The practice of twisting off claws and tossing back crabs affects survivorship and has raised animal welfare concerns. Some regions now ban declawing.

• Working Conditions – Manual processing facilities may have poor conditions for pickers. Consumers can check for fair trade certifications.

Asking questions about where your crab comes from and how it was processed helps support responsible sourcing.

How to Buy Quality Crab Meat

When buying fresh crab meat from a market or restaurant, look for:

• A pleasant seafood aroma with no hint of ammonia, which signals decomposition.

• Moist, glistening meat without dry spots or yellow discoloration.

• Chunks that cling together naturally rather than appear shredded.

• Meat that springs back when gently pressed, not leaving an indentation.

• Packaging free of punctures or moisture accumulation.

Refrigerate fresh crab meat for 2-3 days max. Freeze for longer storage. Thaw overnight before using.

Is Crab Meat Healthy?

Crab offers a lean protein alternative to fatty meats like beef and pork. The abundance of vitamins and minerals provides anti-inflammatory and antioxidant effects that may help lower risk for certain cancers, heart disease, and neurodegenerative disease.

However, consuming too much brown crab meat could potentially cause toxicity from the cadmium levels. Children and pregnant women are most vulnerable. Avoid eating brown crab meat more than twice a week.

For people with shellfish allergies, crab meat can also trigger potentially life-threatening reactions. Using epinephrine auto-injectors can quickly counteract symptoms until emergency care is received.

Overall, enjoying crab meat in moderation as part of a balanced diet can provide valuable nutrition for most healthy adults. Just be mindful of portion size and choose sustainably sourced products when possible.

The Takeaway on Crab Meat

Crab meat has been cherished since ancient times for its tender taste and versatility in regional cuisines across the globe. This nutritionally dense food comes in an array of grades tailored to different recipes. Responsible sourcing helps support sustainability of crab fisheries. While crab meat is low in mercury, cadmium in brown meat needs monitoring. Yet for most people, incorporating modest portions of crab as part of a varied diet can yield delicious meals with the health perks of omega-3s, minerals, and antioxidants.

Real crab meat is the flesh found inside a crab’s body, legs, and claws. It’s harvested from crabs and sold in various forms like lump crab meat or claw meat. Imitation crab meat, also known as surimi, is a processed food made from fish (often pollock) that has been pulverized, washed, and formed into a paste.

Yes, real crab meat is a healthy and nutritious food choice.