This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. It is used in whole king crab for sale cuisines around the world, prized for its soft, delicate and sweet taste.
In some fisheries, crab meat is harvested by declawing of crabs. This is the process whereby one or both claws of a live crab are manually pulled off and the animal is then returned to the water. In Western Europe crab meat is derived primarily from the species Cancer pagurus. It is also known as the “brown crab”, the “common crab” or the “edible crab”. White crab is very low in fat and particularly high in protein, it has a delicate, sweet flavour, a sweet aroma and a naturally flaky texture.
White crab meat is versatile and while it is consumed largely in sandwiches, it can be used in pastas, risottos, and salads as well as a canape topping. Brown meat is from the body of the crab. It has a higher natural fat content, but is also extremely high in Omega-3. 3 g weekly recommended intake of Omega 3. Brown crab meat has an even pâté like texture and a rich full flavour.