Crab, a crustacean found in waters all over the world, goes by a wide array of names, sizes and shapes. In terms of dining, crab holds a valuable place on almost every table throughout the globe and is available live during different seasons. Crab can also be found frozen and precooked at any time of year. Some of the most popular varieties of crab include blue, Dungeness, king and snow, each with a differing flavor and texture.
Crab meat is a healthful source of dietary protein and is generally leaner and lower in calories than fatty sources such as beef or pork. The protein in crab meat is generally light, low in fat and abundant in essential amino acids. Furthermore, crab meat is a prime source of nutrients such as selenium, folate and magnesium as well as minerals such as calcium and iron. Most notably, omega-3 fatty acids can be found in fish and shellfish, although studies have shown these to be frequently disregarded ingredients among today's populace. The American Heart Association recommends ingesting sources of omega-3 at least twice per week, along with a low-fat diet, for maximum heart health and disease prevention.
What to Look for
When choosing crab meat, pick a crab found as close to its natural waters as possible. Then again, crab that has been canned or packaged can still be a powerful source of protein, as long as sodium, sauces or caloric additives have not been added to the meat. Crab meat is commonly eaten using hands and fingers to pick the meat apart, and it is typically served with warm butter sauce, which is not recommended for healthy dining. It is crucial to choose crab that is as fresh and unaltered as possible to avoid accidental food poisoning from rancid meat.
Common Pitfalls
Despite the fact that crab meat contains many minerals and fatty acids that are important to health, many varieties of crab are prepared and eaten in a fattening manner. Crab that has been deep-fried, battered or slathered in thick sauces is not a helpful source of lean protein or deemed a low-calorie dish. In addition, it's important to eat crab in moderation and appropriate portion sizes to avoid overloading on caloric and fat intake. It is also extremely important to avoid crab at all times if an allergic reaction develops after ingesting shellfish, and to remain aware of the prevalence of dietetic allergies.
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