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Crab meat or crab marrow is the meat found within a crab, or more specifically in the leg of a crab. It is used in many cuisines around the world for its soft, delicate and sweet flavor. Crab meat is low in fat and provides approximately 340 kilojoules (82 kcal) of food energy per 85-gram (3 oz) serving.
While meat from any species of crab may be used, the blue crab, whose native habitat includes the Chesapeake Bay, is the traditional choice and generally considered to be the best tasting. In the Pacific Northwest and northern California, the Dungeness crab is a popular ingredient for crab cakes, and the cakes are prepared at many restaurants ...
She-crab soup- a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry. [ 11 ] [ 12 ] [ 13 ]
1 tsp live Dungeness crab (1 stick) cold unsalted butter, cut into 8 pieces 1 slice thick-cut white bread, preferably from a Pullman loaf, toasted and halved diagonally
Dungeness crab ready to eat at Fisherman's Wharf, San Francisco. The Dungeness crab is considered a delicacy in the United States and Canada. [13] [14] Long before the area was settled by Europeans, Indigenous peoples throughout the crustacean's range had the crab as a traditional part of their diet and harvested them every year at low tide. [15]
Dec. 6—Oregon's commercial Dungeness crab fishery opens Dec. 16 from Cape Foulweather, just south of Depoe Bay, to the California border, according to the Oregon Department of Fish and Wildlife ...
Japanese kourayaki, or blended crab tomalley and roe baked in its shell. Tomalley is the hepatopancreas (the organ that fulfills the functions of both the liver and the pancreas) of a lobster, crab or other arthropods) of a crustacean when used for culinary purposes.
The start of the commercial Dungeness crab season in California has been delayed for the seventh year in a row to protect humpback whales from becoming entangled in trap and buoy lines.