Crab meat

Crab meat is a highly valued seafood ingredient in cooking for its delicate, slightly sweet flavor and its soft, fibrous texture. It is obtained from the body and legs of different crab species, which are marine crustaceans common in various coastlines around the world.

The origin of crab meat depends on the species and region, although the most commonly consumed varieties come from the Atlantic and Pacific, as well as tropical and temperate coastal areas. In many countries, crab fishing and aquaculture are important economic activities.

Regarding its nutritional properties, crab meat is an excellent source of high-quality protein, low in saturated fat and calories. It also provides essential minerals such as zinc, selenium, and phosphorus, as well as B vitamins and omega-3 fatty acids, which are beneficial for cardiovascular health and the immune system.

In Latin America, crab meat can be found under different synonyms or names depending on the region, including sea crab, blue crab (when referring to a specific species), or simply jaiba meat, especially in countries like Mexico and Chile. The term jaiba is also sometimes used to refer to both the crustacean and its meat in culinary preparations.

This ingredient is very versatile in gastronomy, used in dishes such as soups, salads, empanadas, pastas, and stuffings, providing a fresh, oceanic flavor that enhances numerous recipes.