Crab meat

Crab meat, also known as crab marrow, is the edible meat found in a crab, specifically in its legs and claws. It is widely used in global cuisines for its soft, delicate and sweet flavor.

Crab meat is low in fat and provides approximately 340 kilojoules (82 kcal) of food energy per 85-gram (385-gram (3 oz) serving. Among the most commercially available species are the brown crab (Cancer pagurus), blue crab (Callinectes sapidus), blue swimming crab (Portunus pelagicus), and red swimming crab (Portunus haanii).

Grading systems vary by region, with distinctions such as white meat and brown meat based on body part and color.

The methods of crab meat harvesting differ among crab fisheries, including whole-crab processing and declawing, where one or both claws are removed and the live crab is returned to the water. This practice is controversial due to animal welfare concerns, although some species can regenerate lost claws through molting, typically about a year later. Crab meat is consumed fresh, frozen, canned, or as imitation crab (a processed seafood product). Labor practices, sustainability, and regional fishing regulations also influence the industry, particularly in regions such as the Chesapeake Bay and European fisheries, where notable challenges exist.