Crab / Crabe

Crab (French: crabe) is a group of marine and freshwater crustaceans with a broad shell, jointed legs and, in many species, prominent claws. Crab meat is prized for its delicate sweetness and is sold whole, cooked, picked, frozen or as specific sections such as claws and legs.

Common culinary crab varieties

• Dungeness crab: a West Coast favourite, known for sweet meat in the body and legs.
• Snow crab: commonly sold as clusters of legs and claws.
• King crab: large legs with substantial meat and a rich flavour.
• Blue crab: used for picked meat and soft-shell crab when harvested just after moulting.
• Brown crab: common in European markets; both white meat and brown meat are used in cooking.
• Spider crab: a European species with delicate meat.

Preparation and cooking

Crab may be boiled or steamed, then cooled and picked. Picked meat is used in salads, cakes, soups, bisques, pasta and sauces. Soft-shell crab is commonly cleaned, lightly coated and fried whole. Cooking times depend on species, size and whether the crab is live, raw or already cooked.

Chef’s tip: Buy from an approved supplier, keep crab properly chilled and follow the product’s cooking and storage instructions. When picking cooked crab, work carefully to remove shell fragments and keep the meat cold until service.

Allergen note: Crab is a crustacean shellfish allergen. Prevent cross-contact and communicate its presence clearly.