There is a lot of confusion about crab meat, what species it comes
from, what the difference is and basic knowledge of the ‘Brown Crab Meat’. Well, There is a species known as
‘Brown Crab’ as well as ‘Brown Crab Meat’ within other species of crabs. This is where I guess the confusion
is as people hear famous chefs such as Gordon Ramsey & Jamie Oliver referring to Brown Crab who are
referring to the species then others referring to brown crab meat.
Brown Crab Meat? Where do you Find it? When is it used in Cooking?
Well first off, many people might be glad to hear that the ‘Brown Crab Meat’ is lower in price in
comparison to white crab meat. In addition to this, the Brown Meat has a higher flavour content, which is
always good. I think the reason however that the meat is cheaper is due to its look. Most people don’t like the
appearance of it; therefore fail to attempt a taste. It has the look of slime and fat with no specific shape or
stability to it resulting in a semi unpleasant texture.
Due to these principles, brown crab meat is often used as an
ingredient in sauces to give a strong background flavour whilst avoiding its unpleasantly look.
The Brown Crab Meat can be found in the shell cavity, at the top
of the crab, which almost looks brown-yellow sometimes. This meat can be referred to as
Now with Regard to Brown Crab
They have Numerous Health Benefits for all the Nutritional
People out there.
Cholesterol levels are very high in many shellfish
foods; however, this is not the case with this crab species.
Aids in the prevention of heart diseases by inducing
levels of the good cholesterol.
Studies from the Alaska University conclude that the
Brown Crab can help in the prevention of Cancer.
Other benefits would include usual crab properties
such as low fat, high protein and comprises of nutritional content such as phosphorus, magnesium,
iron, zinc and many other vitamins including B12 & E.
Read more at Anything on Crabs