Crab meat

Crab meat or crabmeat is the culinary term for the meat extracted from within a crab. Renowned for its soft texture and sweet flavor, it features prominently in global cuisines. The market features multiple species of crab as sources for crab meat, with some of the most commercially accessible species being Brown crab (Cancer pagurus), blue crabs (Callinectes sapidus), blue swimming crabs (Portunus pelagicus), and red swimming crabs (Portunus haanii).

Crab meat from crab claws, atop toast

Crab meat roll (Philippines)

Live crab for sale at a market

NIND Homarus-americanus ISO200

Crab meat sushi (38013092366)

Rice bowl topped with crab meat

Harvesting Methods

In select fisheries, crab meat is obtained by declawing the crabs, a controversial method which has faced both criticism and support based on ethical and sustainability concerns.

Grades of Crab Meat

The grading of crab meat largely depends on its origin and the part of the crab from which the meat is harvested.

European Crab Meat

In Western Europe, the primary source of crab meat is the species Cancer pagurus, also known as:

• Brown Crab
• Common Crab
• Edible Crab

The UK stands out as the largest harvester, with significant fisheries in Scotland and the South West of England. The quality of crab meat is often determined by the method of extraction:

• Handpicked: This grade ensures an unadulterated flavor due to manual processing.
• Machine Processed: This method uses water or air to extract crab meat, often compromising the flavor.

Types of European Crab Meat

• White Meat: Originating from the crab's claws and legs, white crab meat boasts a delicate taste and flaky texture. Its applications range from sandwiches to pastas.
• Brown Meat: Derived from the crab's body, this meat is rich in Omega-3 and showcases a pate-like texture with a robust flavor.

U.S. Crab Meat

The grading of crab meat for the U.S. market depends on the crab's size and the body part from which the meat is harvested.

Grades of U.S. Crab Meat

• Colossal: Extracted from the blue crab's back swimming legs, it features the largest unbroken pieces.
• Jumbo Lump: Sourced from the large muscles of bigger crabs, it displays a pristine white color.
• Lump: Contains broken pieces of Jumbo Lump, perfect for crab cakes.
• Back Fin: Consists of white meat flakes, popularly used in Chesapeake Bay crab cakes.
• Special: Comprises white meat shreds from the crab's body cavity.
• Claw: Dark pink meat from the crab's claws and fins, it imparts a strong flavor.
• Claw Fingers: The pinchers' tips, typically served whole.

Imitation Crab Meat

Imitation crab meat, made primarily from Kamaboko and Surimi, acts as a substitute for pure crab meat, especially in dishes like the California roll. The most commonly used fish for imitation crab is the Alaska Pollock, though other fish species are also utilized in its production.

Conclusion

Crab meat, with its distinct flavor and texture, holds a revered place in global gastronomy. From the prized European brown crab to the versatile blue crab of the U.S., the diverse range of crab species offers a delectable palate of choices for seafood enthusiasts.

See Also

• Seafood
• Sustainable fishing
• Gastronomy
• Crab dip
• Declawing of crabs
• List of crab dishes
• Pain in invertebrates

References

• Williams, H. (2019). Crabs: Culinary Delights from Sea to Table. Ocean Press.
• O'Reilly, J., & Thompson, P. (2021). The World of Seafood: A Culinary Guide. Culinary Experts Publishing.