This article needs additional citations for alaska king crab for sale. Please help improve this article by adding citations to reliable sources.
Crab meat or crabmeat is the meat found within a crab. It is used in many cuisines around the world, prized for its soft, delicate and sweet taste. In some fisheries, crab meat is harvested by declawing of crabs. This is the process whereby one or both claws of a live crab are manually pulled off and the animal is then returned to the water. In Western Europe crab meat is derived primarily from the species Cancer pagurus. It is also known as the “brown crab”, the “common crab” or the “edible crab”.
White crab is very low in fat and particularly high in protein, it has a delicate, sweet flavour, a sweet aroma and a naturally flaky texture. White crab meat is versatile and while it is consumed largely in sandwiches, it can be used in pastas, risottos, and salads as well as a canape topping. Brown meat is from the body of the crab. It has a higher natural fat content, but is also extremely high in Omega-3. 3 g weekly recommended intake of Omega 3.
Brown crab meat has an even pâté like texture and a rich full flavour. The color and texture of the brown meat vary throughout the year as the crab’s physiology changes. Colossal crab meat, sometimes called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab. The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab.
The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump. The jumbo lump grade crab meat comes from larger crabs and is the meat from the two large muscles connected to the swimming legs. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color.