Crab meat

Crab meat is low in fat and provides approximately 340 kilojoules (82 kcal) of food energy per 85-gram (3 oz) serving.

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.

[1] In Western Europe crab meat is derived primarily from the species Cancer pagurus.

C. pagurus is a large crab noted for the sweet, delicate flavour of its meat.

White crab meat has a natural water content that crystallises when frozen.

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.

The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab.

The flaky, red-edged faux crab often served in seafood salad or California roll is most likely made of Alaska pollock.

The word means "minced fish" in Japanese, and the essential techniques for making it were developed in Japan over 800 years ago.

Surimi is commonly used in Japan to make a type of fish ball or cake called kamaboko.

In 1975, a method for processing imitation crabmeat from surimi was invented in Japan, and in 1983, American companies started production.

[6] There is scientific debate about whether crabs experience pain from this procedure, but there is evidence it increases mortality.