Know what’s on your plate
Crab
Calories & nutrition facts
boiled
Nutrition facts
Per 100 g% DV- Calories 129 kcal —
- Protein 20 g 40%
- Carbohydrate 0.5 g 0%
- Fat 5.2 g 7%
- Saturated fat 0.7 g 3%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 370 mg 16%
- Cholesterol 78 mg 26%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 650 µg 72%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 2.4 mg 16%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.1 mg 8%
- Riboflavin (B2) 0.15 mg 12%
- Niacin (B3) 2.5 mg 16%
- Pantothenic acid (B5) 0.6 mg 12%
- Vitamin B6 0.3 mg 18%
- Biotin (B7) 0 µg 0%
- Folate (B9) 20 µg 5%
- Vitamin B12 10 µg 417%
- Choline 80.9 mg 15%
Minerals
- Calcium 29 mg 2%
- Iron 1.3 mg 7%
- Magnesium 48 mg 11%
- Phosphorus 350 mg 28%
- Potassium 270 mg 6%
- Zinc 5.5 mg 50%
- Copper 4.8 mg 533%
- Manganese 0.03 mg 1%
- Selenium 50 µg 91%
- Iodine 130 µg 87%
Similar foods
- Blue crabraw87 kcal / 100 g
- Red crabsteamed79 kcal / 100 g
- Snow crabboiled57 kcal / 100 g
- Crab fleshpurchased cooked88 kcal / 100 g
- Alaska king crabboiled or steamed97 kcal / 100 g
- Lobsterboiled90 kcal / 100 g
- Shrimpboiled77 kcal / 100 g
- Cangrejo124 kcal / 100 g
- Prawnboiled
- Crayfishmixed species, wild, raw77 kcal / 100 g
Questions about Crab
How do you cook a whole crab?
Steam a live crab over boiling water until the shell turns bright red and the meat is opaque; cooking time depends on its size. If you buy it already cooked, warm it gently rather than boiling it again, which can make the meat tough.
How do you get the meat out of a cooked crab?
Twist off the legs and claws, crack their shells with a crab cracker or the back of a heavy knife, and pick out the meat. Lift off the body shell and remove the feathery gills and the small sac behind the eyes; eat the meat from the body and the chambers around it.
How should you store cooked crab?
Refrigerate cooked crab promptly in a covered container and eat it within two days. Keep uncooked crab cold and cook it as soon as possible; freeze crab meat in an airtight container if you need to keep it longer.
What can you make with crab meat?
Use it in crab cakes, dressed crab, crab sandwiches or a crab salad with lemon and herbs. Fold it into pasta at the end of cooking so the meat warms through without breaking up or drying out.
How do you choose crab meat to buy?
For picked meat, choose pieces that look moist and smell fresh and mildly of the sea, not sour or strongly fishy. White meat from the body is delicate; brown meat from the shell has a richer, more pronounced flavour.
Can you eat crab raw?
Crab is generally eaten cooked, not raw. Cooking it thoroughly helps reduce the risk of food poisoning; take particular care with crab that has been stored or handled poorly.
Is crab more nutritious than lobster?
Crab has more energy and slightly more protein per 100 g: 129 kcal and 20 g, compared with 90 kcal and 19 g in lobster. Crab also contains more copper: 4.8 mg against 1.7 mg.
Can you eat crab if you have a shellfish allergy?
No: crab is a crustacean shellfish and can trigger a serious allergic reaction. Avoid it if you are allergic to crustaceans, and ask about ingredients and cross-contact when eating food prepared by someone else.
Source: Frida (Denmark) 800 · per 100 g · carbohydrate per EU label, fibre excluded
