There are two types of meat found in a crab, white and brown. Soft white meat is in the crab’s claws and body, while rich brown meat is in the main shell.
For seafood lovers, few things beat the enjoyment of cracking open a fresh crab and feasting on the sweet succulent meat inside. But when facing a whole crab, you may wonder – what exactly can I eat here? Which parts of the crab are edible and full of flavor?
This guide will provide a thorough overview of the most delicious and sought-after edible portions of the crab, so you can make the most of your crustacean dining experience
The Mighty Claws
The claws are arguably the most prized part of the crab, and for good reason. These meaty appendages contain the largest, most generous serving of tender crab meat within the shell.
Crab claws are packed with luscious lump crab meat that is simple to extract. Use a mallet or crab cracker to break through the shell, then pull out the entire chunk of meat inside. Many love crab claws for dipping in butter or enjoying by themselves. The meat has a sweet, delicate brininess that crab is loved for.
When eating king crab, snow crab, or other large crab varieties, the claws are truly a feast, providing large sections of juicy meat. Whether enjoyed whole or used in recipes like crab cakes, the delectable claw meat shouldn’t be missed.
Legs Full of Meaty Goodness
After the claws, the legs are likely the second most popular part of the crab to consume. Crab legs contain slightly smaller, but still very satisfying chunks of meat within the thin shell.
The leg meat tends to come out in smaller flakes and strands rather than big chunks. To get at the goodness inside, simply use a crab cracker or small fork to split open and break the legs. The tender meat will slide right out, ready for dipping in melted butter.
Crab leg meat works beautifully in pastas, salads, soups, and more. And for a plain old crab feast, legs are ideal for picking at until you’ve extracted every sweet morsel. Snow crab legs, king crab legs, and stone crab legs are all stellar options.
Body Meat – A Treasure Trove
While claws and legs get most of the attention, don’t overlook the body meat when eating crab. Concealed beneath the top shell of the crab lies a abundance of tasty white meat just waiting to be uncovered.
Once you remove the top carapace or shell, use your fingers to pick out the prime chunks of meat from the body cavity. This tender crab is perfect for crab cakes, crab dip, seafood salad, or just nibbling on with a squeeze of lemon.
The body meat also allows you to access some of the other edible innards of crab such as the prized tomalley.
Rich and Creamy Tomalley
Tomalley is a soft, green hepatopancreas organ found in the main body cavity of the crab. It provides support for digestion and is sometimes referred to as the crab’s liver.
While it may not look very appetizing, experienced crab lovers know that tomalley is actually considered a delicacy. It has an incredibly rich, creamy, seafood-like flavor that adds intense umami deliciousness.
Tomalley can be eaten on its own but also shines when incorporated into sauces, crab cakes, soups, and stocks. It melts into dishes adding a blast of briny crab essence. This insider delicacy deserves a taste.
Bright Orange Crab Roe
In female crabs, another tasty interior treat awaits. Rich, bright orange crab roe (or crab eggs) can be found inside the body once the shell is removed. Referred to as crab butter by some, the roe has a wonderfully smooth, creamy texture and notes of ocean flavor.
Crab roe is regarded as a highly valuable delicacy in many cultures. In Japanese cuisine, it is called kanimiso and is used to season and enhance the flavor of sushi rice. Some like to spread fresh crab roe on toasted bread. It also shines when gently warmed in pastas, seafood bisques, and sauces.
Indulge in a little crab caviar and let the little pops of roe provide a salty, decadent twist. This interior crab treat takes seafood flavor to the next level.
Bonus Meat in the Smaller Legs
In addition to the main legs, don’t forget about the smaller walking legs on the underbelly of the crab. While they may seem insignificant, these dainty legs can also be cracked open to enjoy a small bite of tasty meat inside.
The smaller legs won’t provide a hearty meal on their own. But they do offer a pleasant surprise of extra crab flavor when you’re picking every last morsel off the crab. Break them open with your hands and enjoy the tender meat morsels within.
Shells Best Left Behind
While most of the crab’s meaty body parts are edible treasures, there are a few portions of the shell that are generally not consumed. This includes the body shell top, gills, mouth area, and apron flap on the bottom.
These sections don’t offer pleasurable meat, so it’s best to remove and discard them. However, the shells can be used to impart delicious crab flavor into stocks, broths, and boiling liquid for cooking. So save these parts for infusing robust essence into your crab dishes.
Discover Endless Crab Possibilities
With so many appetizing sections of meat to enjoy, crabs really are a gift from the sea. From the luscious chunks of claw and leg meat to the briny innards like tomalley and roe, there is abundant flavor packed within.
Follow this guide on the prime edible portions of crab, and your next seafood feast will be better than ever. Uncover the tender meat morsels, creamy innards, and pop of juicy roe that make eating crab an extraordinary culinary adventure. Get cracking into these shellfish delights!
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Method1Lay the crab on its back and twist off the legs and claws2Holding firmly on to the shell, push the body section out with your thumbs3Pull off the ‘dead man’s fingers’ – these are tough and inedible and should be discarded4Scoop out the brown meat from the shell and reserve5Cut the body section in half (try not to shatter the cartilage when doing this as it will be difficult to remove later) and, using a small spoon or lobster pick, carefully remove the white meat 6Crack open the legs and pull out the meat with a lobster pick7Twist apart the claw sections then break the claws with the end of a heavy knife (when doing this, try to use just enough pressure to crack the shell not smash it into pieces as this will reduce the likelihood of bits of shell making their way into the dish). Remove the meat with a spoon or lobster pick.8Finally, pick through the crab to check for any stray shell. You may want to do this a number of times to be completely sure you don’t get a nasty shock when eating the crab!
Try this method and use the crab meat in Dominic Chapman’s crab ravioli with crab sauce, Theo Randall’s crab salad, Marcus Wareing’s crab benedict, or Simon Hulstone’s crab risotto.
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How to Eat Crabs
FAQ
What part of a crab can you not eat?
Are any parts of a crab poisonous?
Can you eat all the meat in a crab?
Can you eat the yellow stuff in crabs?
Are crab claws edible?
The claws and legs of a crab are prized for their succulent and flavorful meat and are often considered the edible treasures of this crustacean.
How do you know if a crab is edible?
Now scrape out the gooey stuff in the center of the crab’s body’s two equal solid parts. The greenish stuff is the liver, called the tomalley. You can eat it and many love this part of the crab. If you have a female crab and you see bright orange stuff inside, that is edible. It’s the roe or eggs, also called “coral” in shellfish.
What organs do crabs have?
Crabs have eyes, antennae, mouthparts, and gills. Their legs and claws contain edible meat, as does the flavorful, soft body meat located in the central compartment or body cavity.
Can you eat the meat from a crab?
You can eat the meat you pull out of the crab as you go, or you can save all the meat and feast after all your crabs have been dispatched. If you want to do the latter, I recommend having two bowls on hand: one for the shells and one for the meat. It’s also good to have a damp washcloth or paper towels on hand, as this can get messy!