Crab is a nutritious and flavorful shellfish found in oceans, estuaries, and some freshwater environments. It is prized for its sweet, tender meat and is used in a wide variety of cuisines around the world.
Nutrition (per 100 g, cooked)
- Calories: ~95–105 kcal
- Protein: ~19–21 g
- Fat: ~1–2 g
- Carbohydrates: 0 g
- Rich in Vitamin B12, Selenium, Zinc, Copper, and Phosphorus
- Contains beneficial Omega-3 fatty acids
Health Benefits
- High-quality protein supports muscle growth and repair.
- Omega-3 fatty acids contribute to heart and brain health.
- Rich in selenium, which helps protect cells from oxidative stress.
- Vitamin B12 supports healthy nerves and red blood cell production.
- Zinc helps maintain a healthy immune system.
Popular Ways to Cook
- Steamed
- Boiled
- Grilled
- Garlic butter crab
- Crab curry
- Crab cakes
- Soups and seafood pasta
Taste and Texture
Crab meat has a naturally sweet, delicate flavor and a moist, flaky texture. The meat from the claws is firmer, while the body meat is softer and more tender.
Common Types
- Red king crab
- Blue crab
- Snow crab
- Dungeness crab
- Mud crab
Note
People with shellfish allergies should avoid crab. For the best quality and food safety, cook crab thoroughly and store it properly after purchase.
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