Crab

There are more than 5000 varieties of crabs. They are divided into infraorder Brachyura or Anomura, with several families in each infraorder.

Certain species are more popular for food. For example, in Europe, the spider and brown crabs are the most common; in North America, on the Atlantic Coast, it’s blue crabs, and on the Pacific coast, Dungeness crabs.

Crab meat is low in fat.

Crab Legs

Crab marrow is the meat found within the leg of a crab. It is used in many cuisines around the world, prized for its soft, delicate and sweet taste.

Crab Claws

Claw meat has a stronger flavour and the meat is darker and more shredded than the others.

Lump Crab Meat

Lump and backfin are from the back body chambers of the crab, so the pieces are large and intact.

Brown Crab Meat

Brown crab meat is found in the shell cavity at the top of the crab. It has a distinctive rich flavour that makes it ideal for sauces. Brown meat has a higher natural fat content but is extremely high in Omega-3.

 

Dungeness Crab

METACARCINUS MAGISTER (Cancridae | Brachyura)

Red Alaska King Crab

PARALITHODES CAMTSCHATICUS (Lithodidae | Anomura)

Blue Crab

CALLINECTES SAPIDUS (Portunidae | Brachyura)

Common Spider Crab

MAJA BRACHYDACTYLA (Majidae | Brachyura)