Crabmeat

Crabmeat is a delicate and sweet seafood favored for its soft, flaky texture and rich flavor. It is harvested throughout the year, with peak season varying by species and location. Crabmeat is often used in fine dining and is a staple in many coastal cuisines, including those of East Asia, the Americas, and parts of Europe. It can be steamed, boiled, baked, or fried and is commonly featured in dishes such as crab cakes, bisques, and rolls.

Crabmeat Synonyms

Crab
Shellfish meat

Crabmeat Substitutes

Shrimp

Different Forms/Types of Crabmeat

Fresh

Crabmeat that has been freshly picked from the shell and is either sold in lump, backfin, or claw grades. Ideal for dishes where the crab is the star ingredient.

Canned

Cooked crabmeat that has been pasteurized and canned, available in various grades. Convenient for recipes that don't rely on the delicate texture of fresh crab.

Frozen

Crabmeat that has been frozen to preserve its quality. Should be thawed properly to maintain texture and flavor.

Imitation

A seafood product made from surimi, often flavored with crab extract. An economical and allergy-friendly option.

Pasteurized

Crabmeat that has been heat-treated to destroy bacteria and enzymes, typically packaged in plastic containers. Offers a longer shelf life than fresh crabmeat.

How to Choose Crabmeat

When selecting crabmeat, consider the application. Fresh crabmeat should have a sweet oceanic smell, no ammonia-like odor, and a bright, clean appearance. For pasteurized and canned products, check the expiration date, and for any signs of swelling or damage to the packaging, which may indicate spoilage. Premium brands often offer higher quality and better handling practices.

Cooking/Prep Tips for Crabmeat

Crabmeat is a delicate seafood that requires a deft touch to maintain its subtle flavors and texture. When cooking with crabmeat, be mindful not to overpower its natural sweetness. High-quality fresh crabmeat should be handled minimally to preserve its integrity, so gently fold it into dishes at the end of the cooking process to prevent it from breaking apart. For pasteurized or canned crabmeat, ensure that any excess liquid is drained, and carefully pick through the meat to remove any shell fragments before using. Crabmeat is often used straight from the container for cold preparations or gently heated through when added to hot dishes.

Shelf Life of Crabmeat

Fresh crabmeat should be refrigerated and used within two days of purchase. Pasteurized crabmeat should be refrigerated and consumed by the expiration date on the packaging. Once opened, pasteurized crabmeat should be used within three to five days. Canned crabmeat should be stored in a cool, dry place and transferred to a sealed container in the refrigerator after opening, where it can last up to three days. Frozen crabmeat should be kept frozen until ready to use and thawed in the refrigerator overnight; once thawed, it should not be refrozen and should be consumed within two days.

Recommended Brands for Crabmeat

fresh crabmeat: Phillips

canned crabmeat: Chicken of the Sea

frozen crabmeat: Sea Best

pasteurized crabmeat: Miller's Select

Cooking Techniques for Crabmeat

Broiling: Broiling crabmeat can add a subtle, smoky flavor while allowing it to retain its moisture. Season the crabmeat and place it in a broiler-safe dish, then broil until the meat is heated through and slightly golden on top, usually 3-5 minutes.

Steaming: Steaming is a preferred method for cooking whole crabs. It preserves the moisture and tenderness of the meat. Fill a pot with a few inches of water, bring to a boil, and then place the crabs in a steamer basket above the water. Steam for about 20 minutes, depending on the size of the crabs.

Sautéing: For crab cakes or crab-filled ravioli, sautéing is an effective method. It provides a crispy exterior while ensuring the crabmeat inside is cooked gently. Cook over medium heat in a bit of oil or butter until each side is golden brown, being careful not to overcook.

Popular Crabmeat Recipes

Crab Cakes
Crab Bisque
Crab Imperial

Crabmeat Nutritional Information (100g)

fat: 1.5 g
fiber: 0 g
sugar: 0 g
protein: 20.5 g
calories: 97 kcal
carbohydrates: 0 g

Flavor Combinations

Crabmeat pairs wonderfully with ingredients that complement its sweetness and texture. It goes well with fresh herbs like dill, parsley, and tarragon. Lemon and lime add a refreshing citrus note, while ingredients like avocado and mango provide a rich, creamy contrast. Old Bay seasoning, garlic, and mustard are flavorful accents that enhance crab dishes without overwhelming them. For a luxurious touch, crabmeat can also be paired with rich sauces such as hollandaise or béarnaise.

Allergen Information

Crabmeat is a known allergen and can cause serious reactions in people with shellfish allergies. Reactions can range from mild symptoms like hives and itching to severe anaphylaxis. Individuals with a shellfish allergy should avoid crab and products containing crabmeat.

Ingredient Comparisons

Shrimp vs Crabmeat