Crab meat, also called crab marrow, includes the tender flesh found within a crab’s body and legs.
This ingredient is naturally low in fat, containing about 340 kilojoules (82 kcal) per 85-gram (3 oz) serving.”
There are various types, including brown, blue, blue swimming, and red swimming crabs. Each has a unique flavor, from the sweet taste of blue crabs to the briny flavor of brown crabs.”
Discovering this seafood reveals a range of different names and varieties. Understanding these can make cooking more enjoyable and help you select the ideal type for your dish. Let’s dive into the exciting world of this delicacy together!”
The Different Types of Crab
The world of crab offers a variety of flavors and textures to please your taste buds. Two main types stand out: white crab and brown crab.
White Meat
White crab comes from the claws and legs, featuring a delicate, sweet taste and flaky texture. This seafood is prized for its tender, light quality, making it a popular choice in various dishes.
Brown Meat
Brown crab comes from the body and contains more fat, resulting in a richer, more intense flavor. Additionally, it’s packed with Omega-3 fatty acids, making it a healthy option for seafood enthusiasts.
“Crab is a true delicacy, offering a unique blend of textures and flavors that can elevate any dish.”
Whether you prefer the sweet taste of white crab or the nutty flavor of brown crab, there’s plenty to explore. The different types open up endless possibilities for cooking and enjoyment.
Crab Meat Grading in the United States
In the U.S., they grade crab meat based on its origin and the size of the crab. This system helps people know the quality and size of crab meat they buy. It lets them pick the best for their cooking needs.
The top grade is Colossal. It has the biggest, unbroken crab meat pieces. This makes it the most wanted and pricey. Jumbo Lump crab meat is next. It’s known for its tender texture and taste. It’s great for fancy dishes like crab cocktails and Crab Louis.
Lump and Back Fin crab meat are a bit smaller. But they still taste and feel great. They’re perfect for many dishes, like crab cakes, pasta, salads, and soups. Special and Claw crab meat have their own tastes. They’re best in bold dishes that highlight their unique flavors.
Knowing the crab meat grades helps people choose the right crab meat quality and crab meat sizes for their meals. Whether it’s a big event or a family dinner, crab meat’s versatility lets you make many tasty dishes.
Colossal and Jumbo Lump Crab Meat
Crab lovers, listen up! If you’re looking for the best crab meat, look no further than colossal and jumbo lump. Heron Point Seafood has over 45 years of experience. They know how to deliver top-notch crab meat.
Colossal crab meat, also known as Mega Jumbo Lump, is the biggest whole pieces from blue crabs. It comes from the crab’s largest muscles, giving it a sweet and tender taste. A pound can feed a whole family, making it a luxury treat.
Jumbo Lump crab meat comes from bigger crabs and is from the large muscles near the swimming legs. It’s known for its white color and whole pieces. It’s a favorite for special dishes, showing off its natural sweetness and flavor.
Whether making a crab and cheese quiche or crab cakes, colossal and jumbo lump crab meat are the highlights. Wholey’s, in business since 1912, ensures you get the best premium crab meat for your dishes.
Lump and Back Fin Crab Meat
In the world of crab meat, lump and back fin are two top choices. Lump crab meat consists of broken pieces of Jumbo Lump and other flakes. It’s ideal for crab cakes and is frequently used by manufacturers.
The Back Fin part is made of white meat flakes from the Special meat and Jumbo Lump. It’s a favorite for Chesapeake Bay, Maryland-style crab cakes.
Lump Crab Meat
Jumbo lump crab meat comes from the crab’s rear cavity. It’s very expensive and often used in salads, crab imperial, and crab cakes. Lump crab meat, from the crab’s body, tastes stronger than jumbo lump but not as strong as claw meat.
Back Fin Crab Meat
Back Fin crab meat is a mix of jumbo lump and special crab meat. It’s great for soups, dips, and crab cakes. This meat combines lump and body meat, without any from the legs or claws.
“Backfin crab meat is generally considered most popular among the varieties of crab meat due to its versatility in preparing a variety of dishes.”
Special and Claw Crab Meat
There are many types of crab meat, each with its own taste and texture. Special crab meat and claw crab meat are two examples. They have unique qualities and uses in cooking.
Special Crab Meat
Special crab meat comes from the crab’s body. It’s made up of small, white shreds with a sweet taste. This makes it great for dishes where you want the crab’s flavor to stand out.
Unlike larger crab meat, special crab meat is perfect for soups and dips. It blends well with other ingredients, enhancing the dish’s flavor.
Special crab meat is also more affordable than some other types. It may not look as impressive, but it packs a lot of flavor. It’s a favorite among cooks and chefs who want to save money without sacrificing taste.
“Special crab meat is often considered of higher quality than regular crab meat and is used in more upscale dishes.”
What is it Called?
Crab meat comes in many names and types. In the U.S., it’s called “brown crab,” “common crab,” and “edible crab.” You might also see “krab,” “crab-flavored seafood,” or “surimi seafood.” Around the world, names like “kamaboko” in Japan mean crab-flavored products.
When buying crab meat, check the labels carefully. Some terms might mean imitation crab, not the real thing. Imitation crab, or surimi seafood, tastes and feels like real crab but is less nutritious.
“Crab sticks, also known as imitation crab meat, are a seafood product made of surimi (pulverized white fish) and starch.”
To get real, quality crab meat, look for clear labels. They should say the crab species, the grade (like colossal or jumbo), and the type of meat. Knowing the terminology and labeling helps you choose the best crab meat for a great taste and health benefits.
Crab Meat from European Species
In Western Europe, the brown crab (Cancer pagurus) is the main source of crab meat. It’s known for its sweet, delicate taste. The UK, especially Scotland, and parts of England like Cornwall and Devon, are big fishing spots for this crab.
Top-quality brown crab meat is ‘handpicked,’ meaning workers select it by hand rather than using machines. This way, the flavor stays pure and untouched.
Crab meat from the European species C. pagurus is popular in the UK. It’s fresh and has a short shelf life. The white meat from the claws and legs is low in fat and high in protein. It’s great for many dishes.
The brown crab meat from the body is fattier. It’s also packed with Omega-3 fatty acids. This makes it a nutritious choice for many meals.
“The best grade of brown crab meat is ‘handpicked,’ which ensures the flavor is unadulterated, unlike machine-processed crab meat.”
While the European cancer pagurus crab is key in Western Europe, the US offers a wide range of crab types. You can find Colossal, Jumbo lump, Lump, Back fin, Special, Claw, and Claw fingers. This variety meets the different tastes and needs of American cooks.
Imitation Crab Meat
If you love crab meat but it’s too pricey, you might have tried imitation crab. Also known as ‘surimi,’ this product is made from fish like pollock and mixed with starch, sugar, and flavorings to mimic the taste of real crab.
What is Imitation Crab Meat Made Of?
Imitation crab is cheaper than fresh crab but has less protein and nutrients. Real crab has more protein, Omega-3 fatty acids, Vitamin B12, selenium, and zinc. Imitation crab has carbs from starch and may have artificial ingredients like sugar, MSG, and sodium.
Since the 1970s and ’80s, imitation crab has become popular in the U.S. It’s now a $1 billion industry. Surimi-based foods have been used in Asia for over 900 years.
“Imitation crab is usually about one-third of the cost of real crab.”
Imitation crab meat isn’t as nutritious as real crab. But it’s still good for budget-friendly dishes like crab salads or sushi rolls. Just make sure to pick a product with fewer additives and preservatives.
Animal Welfare Concerns
The debate on crab declawing has raised big animal welfare worries in the fishing world. This method involves removing one or both claws from a live crab before it goes back into the water. Even though scientists are still discussing if crabs feel pain, studies show it can make them more likely to die.
Some say crab declawing helps make fishing more sustainable. But animal welfare groups see it as cruel to these sea creatures. Research shows that crabs and lobsters can be killed humanely with AQUI-S® anesthetic or electrical stunning. They don’t show signs of pain or self-amputation. Yet, methods like chilling in ice or air might be slower and less effective, especially for crabs from cooler waters.
“Stunning followed by immediate slaughter of the animal is recommended to prevent regaining consciousness and ensure the most humane treatment possible.”
As more people want to buy seafood that’s both ethical and sustainable, the crustacean industry is under a lot of pressure. They need to tackle crab welfare and crustacean pain concerns. Using more humane crab declawing methods or other ways to kill them could be key to solving these problems.
Conclusion
Crab is a versatile and flavorful seafood ingredient loved worldwide. It ranges from premium Colossal and Jumbo Lump grades to more affordable Claw and imitation varieties, each with unique characteristics and uses.
When choosing crab, consider quality, sustainability, and nutrition. Real crab is rich in protein, vitamins, and minerals, making it a better option than imitation varieties, which may contain additives and misleading labels that pose risks for food safety and allergies.
Understanding crab, its varieties, and how to select it empowers you to make informed choices. This way, you can fully enjoy the culinary benefits of this versatile seafood.
FAQ
What is crab called?
Crab is also known as crab marrow, which comes from the legs and body. It is cherished globally for its soft, sweet taste.
What are the most commercially available species of crab globally?
Popular species include brown crab, blue crabs, blue swimming crabs, and red swimming crabs.
What are the different grades of crab in the U.S. market?
In the U.S., crabs are graded based on their source and size, with categories such as Colossal, Jumbo Lump, Lump, Back Fin, Special, and Claw.
What is Colossal and Jumbo Lump crab?
Colossal consists of the largest pieces from blue and blue swimming crabs. Jumbo Lump comes from larger crabs, specifically the big muscles near the swimming legs.
What is Lump and Back Fin crab?
Lump includes broken Jumbo Lump and flakes, while Back Fin refers to the white meat from the crab’s body and Jumbo Lump.
What is Special and Claw crab?
Special meat consists of shreds from the crab’s body, while Claw meat is dark pink from the fins and claws.
What are some common names used to describe crab?
Crab is known by other names such as ‘brown crab,’ ‘common crab,’ and ‘krab.’ In Japan, it’s referred to as “kamaboko.”
What is the primary source of crab in Western Europe?
Brown crab is the main source in Western Europe, prized for its sweet flavor, with the UK being a significant fishery for it.
What do they use to make imitation crab?
Imitation crab, also known as ‘surimi seafood,’ is made by processors using fish like pollock. They blend the fish with starch, sugar, and flavorings to mimic the taste and texture of real crab.
What are the animal welfare concerns with crab declawing?
Declawing crabs, a debated practice, involves removing claws before returning them to the water. Critics argue it can be painful and may increase mortality rates.