Fish

Brown Meat

Crab brown meat is the soft, richly flavoured material from the body—hepatopancreas and related soft tissue—cream to brown in colour and far more intense than white flake. It is prized in European crab cookery for sauces and pâtés. Blend into mayonnaise or bisque bases; use sparingly because the flavour is strong. Keep ice-cold and use the same day when bought fresh.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshGrilledPan FriedPoachedPreparedRaw

Traits

Brown MeatCulinary PartDelicateVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 137

Amount per 100 g

Total Fat 5.01 g
Saturated Fat 0.94 g
Trans Fat 0 g
Monounsaturated Fat 2.12 g
Polyunsaturated Fat 2.04 g
Cholesterol 55.7 mg
Sodium 77.4 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.3 g
Water 72.4 g

Detailed nutrients

Energy 137 kcal
Water 72.4 g
Protein 20.3 g
Fat 5.01 g
- Saturated Fat 0.94 g
- Monounsaturated Fat 2.12 g
- Polyunsaturated Fat 2.04 g
  - Omega-3 0.82 g
Vitamins 38.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.61 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 0.51 mg
- Vitamin K 0.4 µg
Minerals 305 mg
- Major Minerals 303 mg
  - Calcium 23 mg
  - Sodium 77.4 mg
  - Potassium 203 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 55.7 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: 3.61 · 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: 0.51 · vitamin-k: 0.4 ·

Minerals

Sodium: 77.41 · Potassium: 203 · Calcium: 23 · Iron: 1.5 ·

Picked or portioned meat reflects the animal’s muscle composition.

History

500

European coastal cooks valued the soft brown crab meat for richness beyond white flake.

1800GB

Market stalls in Britain and France sold brown meat separately from white claw meat.

2000

Restaurant kitchens specified brown crab meat for dressings and refined crab sauces.