Brown Crab Meat

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.

What is 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 gland.

Now with Regard to Brown Crab Species;

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