Crab meat is the edible flesh found inside crabs. It’s a popular shellfish enjoyed around the world for its sweet, delicate flavor and tender texture But not all crab meat is created equal. There are actually several different types of crab meat to know about.

In this article, we’ll dive into everything you need to know about crab meat:

• What it’s made of
• The most common types
• Nutrition facts
• How it compares to imitation crab
• Tips for buying and cooking

So keep reading to become a crab meat connoisseur!

An Overview of Crab Meat

Crab meat comes from harvested crabs. Fishermen catch crabs through methods like trapping, netting, and hand-collecting. The crabs are then processed to extract the meat.

The edible parts are the muscle fibers that allow the crab to move These are found primarily in the claws, legs, and body. The meat ranges in color from white to red-brown depending on the part of the crab it comes from.

Crab meat is sold fresh or pasteurized. Fresh crab meat is perishable and must be kept chilled. Pasteurized crab meat is heat treated to extend its shelf life. It can be refrigerated for up to 6 months.

Grades of Crab Meat

Not all crab meat is the same. There are several grades that differ in quality, size, color, and cost. Here are the most common types:

Jumbo Lump

• The highest grade
• Consists of the two large muscles from the swimming legs
• Has the largest pieces and mildest flavor
• Prized for its impressive size and bright white color
• Most expensive type of crab meat

Lump

• Smaller than jumbo lump
• Mixture of broken jumbo lump pieces and smaller intact lumps
• Still has nice large pieces
• Also has a mild flavor and white color

Backfin

• Meat from the upper shell and body cavity
• Flaky texture with smaller pieces
• Sweeter flavor compared to claw and leg meat

Claw

• From the swimming fins and claws
• Shredded, stringy texture
• Red-brown color with stronger crab flavor

Leg

• Extracted from the walking legs
• Shredded and stringy like claw meat
• Stronger flavor
• Least expensive

So when buying crab meat, consider when you’ll be using it. Delicate lump meat works well for salads, appetizers and dishes where you want the flavor and appearance of large chunks. Backfin, claw and leg meat are better for soups, dips and spreads.

Nutrition Facts

Crab meat is packed with nutrients. A 3 ounce serving provides:

• 82 calories
• 16.5 grams protein
• 1.3 grams fat
• Vitamins and minerals like selenium, copper, and vitamin B12
• Cholesterol: 35% DV
• Sodium: 38% DV

Crab is high in protein and low in fat. It provides vitamins and minerals that support thyroid function, energy levels, brain health, and immune function.

The only downside is the high cholesterol and sodium content. Consuming crab meat in moderation is key, especially for those with heart disease or high blood pressure.

Imitation Crab vs Real Crab

Imitation crab, also called crab stick, krab or surimi, is made from fish that’s been pulverized and shaped to resemble crab meat. It costs a fraction of the price of real crab.

But imitation crab is highly processed and nutritionally inferior. It contains starch, egg white, colorings, and other additives. It’s much lower in protein and minerals like zinc, copper, and selenium.

So for the best nutrition and flavor, it’s worth splurging on real crab when you can. Use imitation crab as a budget friendly alternative when needed.

Tips for Buying Crab Meat

When shopping for crab meat, follow these tips:

• Check the label: Make sure it only contains crab meat as the ingredient. Some products add fillers.

• Look for sustainability certifications: This indicates responsible harvesting practices that don’t deplete crab populations.

• Avoid discoloration or odor: Crab meat should have a uniform white, beige or red-brown color. It shouldn’t smell fishy or ammonia-like.

• Choose pasteurized for longer shelf life: Refrigerate fresh crab meat and use within a couple days. Pasteurized lasts for months.

Easy Ways to Use Crab Meat

Crab meat is versatile and can be used in everything from dips and sandwiches to casseroles and crab cakes. Here are some delicious ways to use it:

• Toss with pasta, lemon, garlic and parsley
• Mix into corn and tomato salad
• Stuff into avocados
• Add to omelets or frittatas
• Fold into basic cream cheese spread
• Mix with mayo, celery and spices for crab salad
• Top crackers or toast points
• Use in lettuce wraps or sandwiches
• Make crab stuffed mushrooms

The sweet flavor of crab meat also pairs well with corn, tomatoes, avocados, greens, cream cheese, egg dishes, lemon, and Old Bay seasoning.

Crab Meat – A Tasty Treat from the Sea

So there you have it – everything you need to know about delicious crab meat. With its impressive nutrition profile and sweet, succulent flavor, it’s no wonder crab is such a cherished seafood. The key is choosing sustainable, quality crab and using it in recipes that highlight its delicate taste.

Crab cakes, crab dip, and crab stuffed shells are just a few tasty ways to enjoy this shellfish. So embrace crab meat in all its forms. Your tastebuds and health will thank you!