Crab meat

Crab meat from crab claws on toast

Brown crab

Crab meat, also known as crab marrow, is the edible meat found in a crab, or more primarily in its legs and claws. It is widely used in global cuisines for its soft, delicate and sweet flavor.

Crab meat is low in fat, 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 across fisheries, including both 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, with notable challenges in areas like the Chesapeake Bay and European fisheries.

Grades

Crab meat roll (Philippines)

Live crab for sale at a market

European crab

In Western Europe, particularly the United Kingdom, crab meat is commonly sourced from the species Cancer pagurus. C. pagurus is a large crab noted for the sweet, delicate flavour 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 where it is fished. Due to its limited fresh shelf life of approximately 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 because of its water content crystallizing 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 is sourced 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, pastas, risottos, salads, and as a canapé topping.

Brown meat

Brown meat is obtained from the body of the crab. 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 Omega-3. 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.

It’s important to note that brown crab meat may contain higher levels of cadmium, a heavy metal. While moderate consumption is generally considered safe, regular intake of brown meat should be approached with caution due to potential health risks associated with 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

For the U.S. market the meat of crabs comes in different grades, depending on which part of the crab's body it comes from and the overall size of the crab the meat is taken from.

Colossal

Crab Colossal

Colossal crab meat, sometimes called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab. The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump.

Jumbo lump

The jumbo lump grade crab meat comes from larger crabs and is the meat from the two large muscles connected to the swimming legs. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color.

Lump

Crab Lump

The Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers.

Back fin

The back fin portion consists of flakes of white meat, coming both from the special meat and the jumbo lump. Back fin is a popular crab meat for Chesapeake Bay, Maryland style crab cakes.

Special

The "special meat" is shreds and small flakes of white meat from the body cavity of the crab. It is generally used for all dishes in which white crab meat is used.

Claw

Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through.

Claw fingers

Claw Fingers

The Claw Fingers, also called Cocktail Fingers, are the tips of the pinchers, usually served whole, with the dark pink meat still in it. They are commonly used as garnish or hors d'œuvre.

Imitation

Main articles: Kamaboko and Surimi

See also: Crab stick

Imitation crab meat is widely used in America as a replacement for 100% crab meat in many dishes, due to the labour-intensive process of extracting fresh crab meat, and is popularly used in American sushi (e.g. California roll).

The flaky, red-edged faux crab often served in seafood salad or California roll is most likely made of Alaska pollock. Also called walleye pollock, snow cod, or whiting, this fish is abundant in the Bering Sea near Alaska and can also be found along the central California coast and in the Sea of Japan. Pollock has a very mild flavor, making it ideal for the processing and artificial flavoring of imitation crab. While pollock is the most common fish used to make imitation crab, New Zealand hoki is also used, and some Asian manufacturers use Southeast Asian fish like golden threadfin bream and white croaker.

The processing of imitation crabmeat begins with the skinning and boning of the fish. Then the meat is minced and rinsed, and the water is leached out. This creates a thick paste called surimi. The word means "minced fish" in Japanese, and the essential techniques for making it were developed in Japan over 800 years ago. Surimi is commonly used in Japan to make a type of fish ball or cake called kamaboko. In 1975, a method for processing imitation crabmeat from surimi was invented in Japan, and in 1983, American companies started production.

Animal welfare

See also: Pain in crustaceans

Declawing of crabs is the process whereby one or both claws of a live crab are manually pulled off and the animal is then returned to the water. It occurs in several fisheries worldwide, such as in the Florida stone crab (Menippe mercenaria) fishery, the north-east Atlantic deep-water red crab (Chaceon affinis) fishery and in southern Iberia, where the major claws of the fiddler crab Uca tangeri are harvested. There is scientific debate about whether crabs experience pain from this procedure, but there is evidence it increases mortality.

It is argued that declawing therefore provides a sustainable fishery, however, declawing can lead to 47% mortality and negative effects on feeding behaviour. Furthermore, once separated from the body, the claws will start to degenerate—usually, crabs are cooked moments after capture.

See also

• Crab dip – Thick, creamy dip that is typically prepared from cream cheese and lump crab meat
• List of crab dishes
• Pain in invertebrates

External links

• "Grades of Crab Meat". Phillips foods. Archived from the original on 2006-10-15.
• "Crab Meat Products". Newport International. Archived from the original on 2009-05-27.
• "Crab Diagram". Heron Point Seafood. Archived from the original on 2010-03-09.
• "Crab Meat Diagram". Byrd International. Archived from the original on 2016-09-11. Retrieved 2010-10-13.