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Culinary Dictionary
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| Category: Seafood |
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| Term(s) | ||
Crab | ||
 Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting «tail». Crabs are crustaceans and related to lobsters and shrimps. There are almost 5,000 different species of crabs, about 4,500 are true crabs, plus around 500 are hermit crabs. Crabs have evolved so that they can walk or run sideways, as well as burrow and swim.Appearance: The body of a crab is covered by a chitinous shell called a carapace. A crab’s abdomen has become fairly reduced and is tucked under the body. This reduction is greatest among the true crabs, which lack the flap like tail of the hermit crabs and their allies; instead, the abdomen serves as a brood pouch for the eggs. A crab’s segmented body has several pairs of appendages, of which usually five pairs serve as walking legs and two as sensory antennae. Nutrition Facts: Crab meat is an excellent source of high quality protein, vitamins, and minerals that are needed for good nutrition. Crab meat is an excellent source of phosphorus, zinc, copper, calcium, and iron and is very low in fat, especially saturated fat. Effects: Crab meat is also somewhat high in cholesterol which can also raise your blood cholesterol level. Most major health organizations, such as the American Heart Association, recommend a daily limit of 300mg. It is important to note that saturated fatty acids are the chief culprit in raising blood cholesterol levels and that crab meat is very low in fat, and especially low in saturated fat. |