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White crab meat comes from the claws and legs of the crab and while predominantly white in colour it does have a naturally occurring red/brown tinge throughout. White crab is very low in fat and particularly high in protein, it has a delicate, sweet flavour, a sweet aroma and a naturally flaky texture.
Crab is low in mercury and so very versatile. Canned crab meat can be used to make crab cakes and various types of stuffings. Or you can feast on crab legs as an entree. Crab meat is an excellent source of protein, minerals, folate and vitamin B-12. Nutrition Information for Crab.