Fish
Shell
Crab shell is the carapace and claw shells used for stock, butter, and bisque—roasted until sweet and coral-coloured, then simmered. Residual meat and tomalley traces build body. Roast shells with oil, simmer with aromatics, strain hard. Freeze stock in small lots; it is the backbone of classic crab soups.
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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 0.24 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Cholesterol 52.1 mg
- Sodium 80.4 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 4.09 g
- Water 74.3 g
- Energy 18.5 kcal
- Water 74.3 g
- Protein 4.09 g
- Fat 0.24 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Omega-3 0.01 g
- Vitamins 43 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.44 mg
- Vitamin B5 — Pantothenic Acid 0.77 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.63 mg
- Vitamin K 0.5 µg
- Minerals 352 mg
- Major Minerals 350 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 52.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.44 · vitamin-b5-pantothenic-acid: 0.77 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.9 · vitamin-d: 1.6 · vitamin-e: 0.63 · vitamin-k: 0.5 ·
Minerals
Shell is largely mineral; edible value is minimal except as calcium source when finely prepared.
History
Crab shells went into broths wherever crabs were eaten whole.
French bisque technique codified roasted shell stocks for refined soups.
Restaurant kitchens saved shells from picked crabs as standard mise for bisque.