Frozen crab

Frozen Crab

Frozen crab is a highly valued marine ingredient in gastronomy due to its delicate flavor and firm texture. It is obtained from the catch of different crab species, which are cleaned and processed for immediate freezing, allowing its fresh qualities and characteristic flavor to be preserved for longer.

This product is common in many cuisines around the world, especially in coastal regions, and is used in a wide variety of recipes such as soups, salads, ceviches, rice dishes, and pastas. Furthermore, its meat is very versatile and can be prepared boiled, steamed, fried, or as a filling.

Frozen crab mainly comes from the coasts of the Atlantic Ocean, the Pacific Ocean, and the Gulf of Mexico, although the exact origin depends on the species and the fishing area. Its frozen processing ensures food safety and extends the product's shelf life.

Regarding its nutritional properties, crab is an excellent source of high-quality protein, low in saturated fat, and rich in minerals such as zinc, phosphorus, and selenium. It also provides B vitamins, especially B12, which are beneficial for the nervous system and the formation of red blood cells.

In different Hispanic American countries, frozen crab may be known by various names, although it is generally simply called “frozen crab”. However, depending on the region, it may also be called “frozen jaiba” (in Mexico and parts of Central America), “frozen centolla” (in some areas of Chile and Argentina when referring to specific species), or colloquially as “frozen cangrejito” in certain countries.

In summary, frozen crab is a practical and nutritious ingredient that adds a maritime flavor to a wide variety of dishes, making it an ideal option for those looking to incorporate seafood into their recipes easily and safely.