Crabs

Description

Crabs are seafood with a delicate, slightly sweet and salty flavor, and a firm, fibrous texture of white meat. When raw, their shells can be darker or bluish, but when cooked, they turn a vibrant red; the meat from the claws and body has a subtle sea aroma and an attractive appearance in dishes. Crab meat provides high-quality, lean protein, is rich in omega-3 fatty acids, vitamin B12, selenium, zinc, and phosphorus, which supports the circulatory, nervous, and immune systems, although individuals with shellfish allergies should avoid it, and those with high cholesterol should consume it in moderation. Crabs pair wonderfully with soups, salads, spreads, sushi, crab cakes, and pasta dishes, complementing butter, citrus, dill, and spicy additions. They should be stored chilled (0–4°C) and used fresh within 1–2 days; cooked for up to 3–4 days, they can also be portioned and quickly frozen, thawing only in the refrigerator.