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Crab meat

Crab meat or crab marrow is the meat found within a crab, or more specifically in the leg of a crab. It is used in many cuisines around the world for its soft, delicate and sweet flavor. Crab meat is low in fat and provides approximately 340 kilojoules (82 kcal) of food energy per 85-gram (3 oz) serving. Brown crab (Cancer pagurus), blue crabs (Callinectes sapidus), blue swimming crabs (Portunus pelagicus), and red swimming crabs (Portunus haanii) are among the most commercially available species of crabmeat globally.

In some fisheries, crab meat is harvested by declawing of crabs. This 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. The practice is defended because some crabs can naturally autotomise (shed) limbs and then about a year later after a series of moults, regenerate these limbs.[1]

. Phillips foods. Archived from the original on 2006-10-15.

"Grades of Crab Meat"

. Newport International. Archived from the original on 2009-05-27.

"Crab Meat Products"

. Heron Point Seafood. Archived from the original on 2010-03-09.

"Crab Diagram"

. Byrd International. Archived from the original on 2016-09-11. Retrieved 2010-10-13.

"Crab Meat Diagram"