Cooked crab meat

Cooked crab meat is a seafood ingredient valued in cooking for its delicate flavor and soft yet firm texture. It is obtained by cooking the meat extracted from different species of crabs, commonly from coastal waters and oceans of various regions.

Origin: Cooked crab meat comes mainly from crabs caught off the coasts of Latin America, Asia, and North America. It is especially popular in countries with a fishing tradition where crab is an important part of the local diet.

Properties: This food is an excellent source of lean protein, low in fat, and rich in minerals such as zinc, calcium, and iron. Furthermore, it provides omega-3 fatty acids, which are beneficial for cardiovascular health. Its mild flavor makes it ideal for fresh recipes like salads, pastas, soups, and fillings.

Synonyms in Spanish from Latin America: Depending on the region, crab meat may also be called carne de jaiba, carne de centollo, or simply cangrejo cocido.