Blue Swimming Crab Meat Frozen
The meat of the blue crab has a rich, sweet, succulent, and buttery flavor. The body meat is delicately flavored, while claw meat is nutty. Softshells offer a crunchy texture, since they are eaten shell and all. Cooked shells of blue crabs turn orange-red. Body meat is white, tender and flaky. Claw meat has a brownish tint, which is natural. Pasteurized meat is firmer and darker than fresh crab meat. Fresh blue-crab meat should have a mild aroma; pasteurized should have a slight, “heated” aroma.
Crabmeat is an excellent source of high-quality protein, vitamins, and minerals that are needed for good nutrition. Crabmeat is an excellent source of phosphorus, zinc, copper, calcium, and iron and is very low in fat, especially saturated fat. For a complete nutritional analysis
|Energy (Kcal)||Fat (gm)||Carbohydrates (gm)||Protein (gm)||Cholesterol (mg)||Sodium (mg)||Potassium (mg)||Calcium (mg)||Iron (mg)|
|83||0.7g||0||18g|| 97 mg||395 mg||259 mg|