Although immensely variable, all true crabs are edible. Most renowned in the East is blue crab. Averaging five to seven inches in reach, blue crab is meaty and abundant. Pasteurized crabmeat is convenient and easy to use. Select lump crabmeat when appearance counts, as in seafood cocktails and cold salads.
Flake crabmeat is excellent for dips, spreads and casseroles.
The brownish claw meat, although not as attractive, is every bit as flavorful and a great choice for crab cakes. Before adding crabmeat to any recipe, drain and rinse it, then remove bits of shell or cartilage. Crabmeat is low in calories and fat and is an excellent source of high-quality protein. Crab also is a good source of Omega-3, which has been shown to reduce the risk of heart attacks. The health benefits of eating fish and shellfish are well documented.