Crabs

Crabs are decapod crustaceans that inhabit both marine environments and fresh and brackish waters. Their bodies are protected by a hard shell and they have a pair of front claws used for feeding and defense. In cooking, crabs are highly valued for their delicate, juicy, and slightly sweet-flavored meat, ideal for preparing soups, stews, salads, and stuffings.

The origin of crabs is diverse, as there are many species distributed throughout the world. In Latin American cuisine, especially in coastal regions and areas near the sea, crab is a traditional ingredient in typical recipes such as crab rice, chupe, and different types of ceviche.

Among their properties, crabs are an excellent source of lean protein, low in fat, and rich in minerals such as zinc, phosphorus, and selenium. Additionally, they contain B-complex vitamins that aid in energy metabolism and strengthen the immune system.

Regarding synonyms in Hispanic America, the term "cangrejo" is usually common, although some countries use specific names depending on the species or region, such as "jaiba" in Mexico and Central America, "cangrejito" or "blue crab" for certain varieties, and in parts of the Caribbean, the term "river crab" is also used to differentiate freshwater species.

In summary, crabs are a versatile and nutritious ingredient that adds a distinctive flavor to culinary preparations and is fundamental in the coastal cuisine of many Spanish-speaking regions.