Seafood, Shellfish | Pescatarian Low Carb Gluten Free Ketogenic

Crab Claw

Varies by species (e.g., Callinectes sapidus, Cancer pagurus) Allergens: Shellfish
Crab Claw

Sourcing & Taxonomy

  • Family Varies (e.g., Portunidae, Cancridae)
  • Primary Cuisine Coastal, Asian, Mediterranean
  • Seasonality Varies by species, often Year-Round (frozen)
  • Source Crab

The Forktionary Angle

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Definition

The pincer appendage of a crab, containing tender, sweet, flaky meat, often sold pre-cooked and cracked.

Sensory Profile

TasteSweet, Briny, Delicate, Umami
TextureTender, Flaky, Succulent, Slightly firm
AromaOcean-like, Mildly sweet, Fresh seafood
AcidityLow

Technical Metrics

Nutrition Facts

Per 85g (3oz)
Calories97 kcal
Total Fat1.5 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol85 mg
Protein20 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium60 mg
Iron1 mg
Potassium250 mg

Chef’s Secret

To easily extract meat from crab claws, use a nutcracker or mallet to gently crack the shell, then use a small fork or pick. Serve chilled for best flavor.

Substitutions

Best Match

Lobster Tail

1:1

Very similar sweet, rich flavor and tender texture, considered a premium alternative.

Shrimp (large)

1:1

More common and versatile, offers a similar delicate sweetness and firm texture.

Scallops

1:1 (by weight)

Sweet, delicate flavor and tender texture, though different form factor.

Imitation Crab Meat

1:1

Cost-effective and allergen-free (for shellfish), but lacks the true crab flavor and texture.

Buying Guide

Look for pre-cooked claws that are firm and have a sweet, clean aroma. Avoid any fishy smell.

Flavor Pairings

Garlic Butter Lemon Old Bay Seasoning Drawn Butter Pasta Salad Aioli.