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Crab Meat
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς / brachys = short, οὐρά / οura = tail), usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs and crab lice – are not true crabs.
Crab Meat Pairs With:
Food Item
Flavor Affinity Level
Crab Meat Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Not prominent in Crab Meat. |
| Sour | Not prominent in Crab Meat. | |
| Salty | Mild salty taste inherent in Crab Meat. | |
| Bitter | Not prominent in Crab Meat. | |
| Umami | Umami flavor is present in Crab Meat. | |
| Texture | Firmness | Firm texture in Crab Meat. |
| Tenderness | Tender when properly cooked Crab Meat. | |
| Nutritional Value | Macronutrients | Good source of protein and low in fat. |
| Micronutrients | Rich in vitamins and minerals. | |
| Fiber | Low in fiber content. | |
| Color | Natural Pigments | Natural color of Crab Meat ranges from white to pink. |
| Aroma | Volatile Compounds | Pleasant seafood aroma in Crab Meat. |
| Chemical Composition | Acidity/Alkalinity (pH) | Slightly alkaline pH. |
| Cooking Behavior | Heat Conductivity | Cooks quickly due to high heat conductivity. |
| Water Retention | Retains moisture well when cooked. | |
| Oil Absorption | Absorbs minimal oil when cooked. |
Food Pairing App - Version 1.2.0