Crab base

Crab base is a culinary ingredient consisting of a concentrate or extract obtained from the cooking and reduction of crabs, especially their shells and meat. It is primarily used to impart an intense and characteristic flavor to dishes such as soups, broths, sauces, and seafood stews.

The origin of crab base is linked to coastal culinary traditions, where the complete utilization of the crab was essential. It is very common in French cuisine -where it may be called fumet de crabe or simply seafood concentrates- and in multiple world cuisines that use seafood to enrich their preparations.

Regarding its properties, crab base is rich in minerals such as calcium and magnesium, in addition to providing proteins and collagen derived from the shells and meat. Its umami flavor is highly valued for enhancing seafood dishes without the need to use large amounts of salt or artificial seasonings.

In different Latin American countries, crab base may be found under names such as crab extract, seafood concentrate, or crab broth. In some places, it can be confused with the term "fumet," which refers to concentrated broths made from various fish and seafood.