Fresh crab meat

Fresh crab meat is a highly valued marine ingredient in gastronomy for its delicate flavor and soft texture. It is obtained from the inside of various species of crabs, primarily hard-shell ones, which inhabit coastal waters and estuaries. Its meat is white, juicy, and slightly sweet, making it ideal for preparing dishes such as salads, soups, ceviches, or stuffings.

The origin of fresh crab meat varies by region, commonly being caught in Atlantic and Pacific coasts, as well as from shellfish farmed in controlled aquaculture. It is a product widely used in the cuisine of countries with maritime traditions, such as Mexico, Chile, Cuba, and other Latin American countries.

Properties: Fresh crab meat is an excellent source of high-quality protein, low in fat and calories. It contains important minerals like zinc, iron, and phosphorus, in addition to B-complex vitamins, especially B12, which contribute to maintaining a healthy nervous system and the production of red blood cells. It is also rich in omega-3 fatty acids, which are beneficial for cardiovascular health.

In Hispanic American gastronomy, crab meat can have various synonyms or local names depending on the country or region, such as: jaiba meat (Mexico and Central America), blue crab (for the common species in some areas), or simply crab. In some countries, it is also known as centolla (king crab), although this usually refers to a different species that is similar in flavor and use.