One amazing thing about the modern food system is that you can walk down the aisles of canned goods at any grocery store. In one place, you can find shelves filled with an assortment of vegetables, condiments, beans, meat, and fish. The amount — and variety — found in the canned fish area alone is truly astounding. In one, small section of shelves, you have tuna, salmon, trout (sometimes), sardines, anchovies, clams, and crab. Even though most of us will naturally choose the well-known tuna cans, it would be worth our time to give some of the other fish a chance. Especially canned crab.
Based solely on outward appearance, crabs (Brachyura) do not look as though they would make appetizing eating. You shouldn’t mess with these crab-like crustaceans because they have long, spider-like legs, sharp little eyes, and big, strong claws. Anyone who has ever accidentally stepped on one while wading in the shallows will understand this perfectly. Crabs do, however, make for extraordinarily good eating, even when canned.
In the United States, we have long and abundant coastlines teaming with countless fish and crustaceans. The native sea creatures caught in these waters have a direct effect on the food of the states that line these coastlines. Crabs have been caught and enjoyed by Americans for centuries. Even though crab is sold all over the world, it makes sense for the people who carry on an American tradition to try making a meal or two with canned crab meat.
Crab is a delicious and luxurious seafood that is loved by many However, fresh crab can be expensive and not readily available to people who don’t live near the coast This leaves many crab lovers wondering – is canned crab meat a good alternative? In this article, we’ll explore the pros and cons of canned crab and help you decide if it’s worth buying.
An Overview of Canned Crab
Crab meat has been canned in the United States since the late 1800s. Most canned crab comes from Asia, as domestic crab stocks have faced shortages in recent years. Canned crab is made by steaming crabs immediately after they are caught, removing the shells, and hand-picking the meat. The crab meat is chilled, pasteurized, and sealed into cans.
There are a few types of canned crab meat
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Jumbo lump – Large chunks of tender body meat from the crab. Considered the highest quality
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Lump – Smaller chunks of body meat.
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Backfin – Flaky body meat, often mixed with leg meat.
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Claw – From the claws. Stronger, more concentrated flavor.
Canned crab ranges from fancy varieties with large chunks of meat to budget options mixing various parts. The meat is mildly flavored, with the claw meat having a stronger crab taste.
How Does Canned Crab Compare to Fresh?
Obviously, fresh steamed crab is going to have the best texture and flavor. The meat has a sweet, delicate taste when cooked properly. Canned crab can’t quite match the freshness of recently cooked crab. However, it still retains a pleasant, briny seafood flavor.
Here are some key differences between fresh and canned crab:
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Texture – Canned crab is less tender than fresh, with a slightly mushier texture. The meat can break apart more easily.
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Flavor – Canned crab has a saltier, more acidic taste. The flavor is muted compared to fresh.
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Quality – Lower grade crab meat is used for canning. Pieces tend to be smaller.
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Convenience – Canned crab is pre-cooked and ready to eat. It has a long shelf life.
So while canned isn’t a perfect substitute, it provides the essential crab flavor in an easy, affordable package.
Is Canned Crab Nutritious?
Crab meat is low in fat and calories while providing protein, healthy omega-3s, minerals like zinc and magnesium, and vitamin B12. The canning process does result in some nutrient loss, though canned crab still retains a good amount of nutrients:
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Protein – 14-17g per 6 oz serving. Important for building muscle.
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Calcium – 14% of the Daily Value. Key for bone health.
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Iron – 2% DV. Helps prevent anemia.
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Omega-3s – Beneficial fatty acids that lower inflammation.
Canned crab does tend to be high in sodium, with around 380mg per serving. But overall, it is a nutritious food that fits into a healthy diet.
The Benefits of Canned Crab Meat
Here are some of the best things about crab meat in a can:
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Convenience – No prep or cooking required. Ready to eat from the can.
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Long shelf life – Unopened cans can last 2+ years in the pantry.
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Easy to use – Flake into salads, stir into dips, etc. Simple addition to recipes.
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Always available – Not seasonal like fresh crab. Found year-round.
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More affordable – Lower cost than buying fresh crab legs or meat.
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Pre-cooked – Saves time and effort. Just drain and use.
For these reasons, keeping canned crab on hand can be handy for quick meals and crab cravings.
Tips for Buying Quality Canned Crab
Not all canned crab is created equal. Here are some tips for picking a high-quality product:
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Check the label – Look for crab packed in water without additives or preservatives.
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Read the fine print – See where it’s sourced from and if it’s sustainably caught.
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Know the grade – Jumbo lump and lump are highest quality. Claw and backfin are budget options.
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Focus on texture – Meat should be chunky, not mushy or stringy when drained.
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Go for subtly flavored – Avoid crab with lots of added salt, spices, or flavorings.
Some good brands to look for include Crown Prince, Chicken of the Sea, Bumble Bee, and Phillips.
How to Use Canned Crab Meat
Canned crab is versatile and can be used in many recipes:
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Salads – Toss with greens, veggies, lemon juice and olive oil.
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Sandwiches – Mix with mayo and spices for crab salad sandwiches.
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Eggs – Add to scrambled eggs or crab-infused omelets.
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Pasta – Fold into hot pasta with parsley and Parmesan.
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Dips – Blend with cream cheese, sour cream, and spices for a crab dip.
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Toppings – Sprinkle over soups, pizza, fish, chicken, etc.
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Cakes – Make classic crab cakes mixed with egg, breadcrumbs and seasonings.
With canned crab in the pantry, you can quickly prepare crab entrees, apps, snacks, and more!
The Bottom Line
Canned crab doesn’t perfectly mimic the taste and texture of fresh crab. However, it still provides enjoyable crab flavor at a more accessible price point. Canned crab is nutritious, convenient to use, and can be incorporated into a variety of dishes. While not a total replacement for fresh, it’s definitely a handy item to keep stocked in your pantry.
Overall, canned crab can absolutely be a good option that makes enjoying the flavors of crab easier and more affordable. Just be selective in choosing a high quality product without too many additives. Then get creative with how you use it! Canned crab unlocks a world of quick and tasty meal possibilities.
Canned crab vs imitation crab
There is a popular alternative to crab meat on the market called imitation crab. Yes, thats its actual name. The processed mixture of white fish and other ingredients that is called imitation crab (also called “crab stick”) is meant to taste like real crab meat. But where did it come from?.
The concept stretches back several centuries to Japan. Surumi was a paste of chopped white fish, combined with other preservatives designed to increase shelf life. It’s the base for fake crab, which is made from pollock, tilapia, or cod mixed with egg whites, starches, salt, sugar, and more recently, artificial colors and sweeteners. This product has been popular in the US since the 1970s. It comes in the form of long sticks with a bright red outside and a pearl white inside. Imitation crab is a key ingredient for California rolls.
Imitation crab is still very popular because it is a cheap and easy to find alternative to real crab. However, those familiar with the taste of actual crab, the salty tang of imitation crab is immediately noticeable. It doesn’t taste as sweet and fresh as real crab, and a lot of MSG is added to keep it fresh and keep the color stable. Besides California Rolls, imitation crab is a common addition to crab rangoon, seafood salads, and imitation Crab Cakes.
Cooking with crab: crab cakes
Wed be remiss in our discussion of crab meat if we didnt dedicate some space to crab cakes. These delightful patties have been a staple of U. S. cuisine for centuries. It is believed that Native Americans of the Chesapeake Bay area were the first to make crab cakes. Also, crab cakes are thought to have been one of the first recipes that the Native Americans shared with the colonists who came to the area.
Maryland has some of the best crab cakes in the country, made with fresh blue crab meat from the state’s own blue crabs. For those who can’t get fresh crabs, though, canned crab meat will work just fine for making crab cakes at home. Thisll sound like heresy to some, but we can live with that.
Season the crab meat after it has been drained and dried. Then, use egg, flour, or cornmeal to hold it together and shape it into patties. For a Maryland taste, add some Old Bay. If not, mix green bell peppers, zucchini, salt, black pepper, or any other spices you think will work well. Heavy cream sauce is often served with Pennsylvania crab cakes if you want to make them in a certain way. Western-style crab cakes use bread crumbs or crushed crackers as binders. Honestly, the choice is really up to you. Just be sure not to feel too swayed or pressured to use fresh crab for these. Canned crab is perfectly sufficient.
Best Crab for your Crab Recipe
Is the quality of canned crab meat good?
The quality of canned crab meat can be good, depending on the type. For instance, jumbo lump canned crab meat is usually one of the more expensive varieties.
Is canned crab meat bad?
For whatever reason, canned crab meat has not reached the high quality levels of things like canned tuna and canned smoked trout. Canned crab meat, for the most part, is bad. And when I say canned crab meat, I’m not talking about the expensive refrigerated stuff. I’m talking about shelf stable canned crab meat.
Can you eat canned crab?
One of the best things about canned crab is that the difficult work has been done for you. Where you’d need to dismember and pull the meat out of a freshly cooked crab, all you need to do with canned crab is drain whatever liquid the meat is stored in and you’re good to go!
What is the best canned crab meat?
This is the best canned crab meat to toss with some good quality mayo, bread crumbs, and herbs for quick crab cakes. You won’t notice the lack of flavor and you’ll be pleased with the texture. Each can of Polar canned lump crab meat is filled with distinct meaty morsels of crab. And those little morsels taste like imitation crab —but in a good way.