Fish
Body Meat
Crab body meat is the flaked white flesh picked from the body cavity after the carapace is removed—sweeter and more delicate than claw meat, with irregular shreds rather than long fibres. It is the bulk yield of most dressed crabs. Fold gently into cakes, salads, and sauces so the flakes stay large. Season late; crab’s sweetness vanishes under heavy spice if added too early.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.86 g
- Saturated Fat 1.03 g
- Trans Fat 0 g
- Monounsaturated Fat 1.98 g
- Polyunsaturated Fat 1.9 g
- Cholesterol 51.9 mg
- Sodium 80.1 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22 g
- Water 74.3 g
- Energy 129 kcal
- Water 74.3 g
- Protein 22 g
- Fat 4.86 g
- Saturated Fat 1.03 g
- Monounsaturated Fat 1.98 g
- Polyunsaturated Fat 1.9 g
- Omega-3 0.76 g
- Vitamins 38.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.59 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.5 mg
- Vitamin K 0.4 µg
- Minerals 488 mg
- Major Minerals 486 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 51.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.59 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.3 · vitamin-d: 1.3 · vitamin-e: 0.5 · vitamin-k: 0.4 ·
Minerals
Picked or portioned meat reflects the animal’s muscle composition.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Coastal peoples picked crab body meat from cooked shells as everyday seafood protein.
Commercial picking houses packed crab body meat for inland markets and canneries.
Pasteurised and fresh-packed crab body meat became a supermarket deli staple.