Crab backfin meat

Backfin crab meat is a type of meat from the legs and claws of the crab, characterized by its firm texture and delicate flavor, ideal for seafood recipes, salads, soups, and fillings. This ingredient is highly valued in gastronomy for its versatility and mild flavor, which adds a gourmet touch to any dish.

The origin of backfin crab meat is found in various crab species that inhabit marine waters, especially in regions such as the East Coast of the United States and parts of Canada, although it is also obtained from crabs in other coastal areas where the fishing of these crustaceans is common.

Its main nutritional properties include a high content of high-quality protein, low in fat and calories, in addition to being a good source of minerals such as zinc, phosphorus, and selenium, and B-complex vitamins, especially B12, making it a healthy option for balanced diets.

In the Hispanic American context, backfin crab meat may have different names depending on the region, such as crab meat, claw meat, or simply shredded crab. However, the term "backfin" is commonly used in pre-processed products and in recipes imported from or influenced by American gastronomy.