Crab meat

Crab meat, also known as crab marrow, is the edible meat found in a crab, or more specifically in its legs and claws. It is widely used in global cuisines for its soft, delicate and sweet flavor.
Crab meat is low in fat, and provides about 340 kilojoules (82 kcal) of food energy per 85-gram (3 oz) serving. Among the most commercially available species are the brown crab (Cancer pagurus), blue crab (Callinectes sapidus), blue swimming crab (Portunus pelagicus), and red swimming crab (Portunus haanii) .
Grading systems vary by region, with distinctions such as white meat and brown meat based on body part and color.
The methods of crab meat harvesting differ between fisheries, including both whole-crab processing and declawing, where one or both claws are removed and the live crab is returned to the water. This practice is controversial due to animal welfare concerns, although some species can regenerate lost claws through molting, typically about a year later. Crab meat is consumed fresh, frozen, canned, or as imitation crab (a processed seafood product). Labor practices, sustainability, and regional fishing regulations also influence the industry, with notable challenges in areas like the Chesapeake Bay and European fisheries.
In Western Europe, particularly the United Kingdom, crab meat is commonly sourced from the species Cancer pagurus. This is a large crab noted for the sweet, delicate flavour of its meat. It is also known as the brown crab, the common crab or the edible crab. The United Kingdom hosts significant fisheries for C. pagurus, with major operations in Scotland and substantial activity in the South West of England, notably Cornwall and Devon.
The highest grade of crab meat is "handpicked" — referring to the manual extraction process that preserves the meat's natural flavor. In contrast, "machine processed crab" employs water or air to separate the meat from the shell, which can adversely affect the flavor. C. pagurus crab meat is widely consumed throughout the countries from where it is fished. Due to its limited fresh shelf life of only about four days, much of the crab meat available through retailers is sold from previously frozen stock. Freezing can alter the texture and diminish the natural flavor of white crab meat, as its water content crystallizes during freezing. Alternatively, pasteurization offers a means to extend shelf life without significantly compromising flavor when done carefully.
C. pagurus provides two distinct types of meat:
White crab meat comes from the claws and legs. Predominantly white, it may exhibit a natural red or brown tinge. This meat is low in fat and high in protein, offering a delicate, sweet flavor, a pleasant aroma, and a flaky texture. Its versatility allows it to be used in various dishes, including sandwiches, pastas, risottos, salads, and as a canapé topping.
Brown meat is obtained from the body of the crab. It has a higher natural fat content and is notably rich in Omega-3 fatty acids. For instance, 100 grams of brown crab meat can provide approximately two-thirds of the recommended weekly intake of Omega-3. This meat has a pâté-like texture and a rich, full flavor. The color and texture of brown meat can vary throughout the year, reflecting the crab’s physiological changes.
Brown crab meat may contain higher levels of cadmium, a toxic heavy metal. While moderate consumption is generally considered safe, regular intake of brown meat incurs potential health risks from cadmium exposure.
In culinary applications, both types of meat are valued for their distinct qualities. White meat is often favored for its delicate flavor and firm texture, making it suitable for a variety of dishes. Brown meat, with its richer flavor and softer texture, is commonly used to enhance sauces, soups, and pâtés.
In the United States, crab meat is categorized into various grades based on the part of the crab from which the meat is harvested and the size of the crab. These grades help consumers and chefs select the appropriate type of meat for different culinary applications. Below is an overview of these grades:
In the United States, imitation crab meat, also known as surimi, is widely used as a cost-effective alternative to real crab meat, particularly in dishes like seafood salads and American-style sushi, including the California roll. One of the main reasons for its popularity is the labor-intensive and expensive process of extracting fresh crab meat, making imitation crab a more accessible option for both consumers and food service operations.
The flaky, red-edged imitation crab seen in many American dishes is most commonly made from Alaska pollock (Gadus chalcogrammus), a mild-flavored, white-fleshed fish that is abundant in the Bering Sea, near Alaska, and also found off the coast of central California and in the Sea of Japan. Because of its neutral taste and smooth texture, pollock serves as an ideal base for artificial flavoring and shaping into crab-like products. Other fish are also used depending on availability and regional production, including New Zealand hoki (Macruronus novaezelandiae), golden threadfin bream (Nemipterus virgatus), and white croaker (Pennahia argentata), especially in Southeast Asian manufacturing facilities
The origins of surimi date back over 800 years in Japan, where it was traditionally used to make products like kamaboko—steamed or grilled fish cakes, still popular today. The specific method for turning surimi into imitation crab meat was developed in Japan in 1975. By 1983, American companies had begun manufacturing imitation crab meat domestically, leading to its widespread use in the modern food industry.
In the declawing of crabs, one or both claws of a live crab are manually pulled off and the crab is then returned to the water. It occurs in several fisheries worldwide, such as in the Florida stone crab (Menippe mercenaria) fishery, the north-east Atlantic deep-water red crab (Chaceon affinis) fishery and in southern Iberia, where the major claws of the fiddler crab Uca tangeri are harvested. There is scientific debate about whether crabs experience pain in this procedure, but there is evidence it increases mortality.
It is argued that declawing therefore provides a sustainable fishery; however, declawing can lead to 47% mortality and negative effects on feeding behaviour. Furthermore, once claws are separated from the body, the tissue begins to deteriorate, which is why crabs are typically cooked or chilled soon after capture to preserve meat quality.