Crab meat or crabmeat is the meat found within a crab. It is used in many cuisines across the world, prized for its soft, delicate, sweet taste. Brown crab (Cancer pagurus), blue crabs (Callinectus sapidus), blue swimming crabs (Portunus pelagicus), red swimming crabs (Portunus haanii) are among the most commercially available species of crabmeat globally.
In Western Europe crab meat is derived primarily from the species Cancer pagurus. Cancer pa...
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Crab meat or crabmeat is the meat found within a crab. It is used in many cuisines across the world, prized for its soft, delicate, sweet taste. Brown crab (Cancer pagurus), blue crabs (Callinectus sapidus), blue swimming crabs (Portunus pelagicus), red swimming crabs (Portunus haanii) are among the most commercially available species of crabmeat globally.
In Western Europe crab meat is derived primarily from the species Cancer pagurus. Cancer pagurus is a large crab noted for the sweet, delicate flavour of its meat. It is also known as The 'Brown Crab' and the 'Common' or 'Edible Crab'. The best grade of Crab Meat is 'handpicked' - this refers to the method by which the crab has been processed (by hand) and ensures the flavour of the crab meat is unadulterated. By contrast 'machine processed crab' is produced by using water or air to blast the crab meat from the shell which had a detrimental effect on the flavour.
The Brown Crab contains two 'grades' of meat: White Meat from the...
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