Crab meat
Crab Meat
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.
Pronunciation
- /kræb miːt/
Etymology
The term "crab meat" comes from the Middle English word "crabbe" which was originally derived from the Old English "crabba". The word "meat" comes from the Old English "mete", which refers to food or nourishment.
Culinary Uses
Crab meat is used in a variety of dishes and cuisines. It can be eaten alone or used in dishes like crab cakes, crab soup, or crab rangoon. It is also used in sushi and sashimi.
Nutrition
Crab meat is a good source of protein, vitamin B12, and selenium. It is low in fat and calories, making it a healthy choice for many diets.
Types of Crab Meat
There are several types of crab meat, each with its own unique taste and texture. These include:
- Jumbo Lump Crab Meat: This is the most expensive type of crab meat. It comes from the two largest muscles connected to the crab's swimming fins.
- Backfin Crab Meat: This type of crab meat comes from the same area as jumbo lump, as well as other parts of the crab.
- Special Crab Meat: This is a mix of smaller pieces of meat from the body of the crab.
- Claw Crab Meat: This meat comes from the crab's claws and has a brown color. It has a strong flavor and is less expensive than other types of crab meat.
See Also
External links
- Medical encyclopedia article on Crab meat
- Wikipedia's article - Crab meat
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