Crab placed inside the hard shell. One American way to prepare crab meat is by extracting it and adding varying amounts of binders, such as egg white, cracker meal, mayonnaise or mustard, creating a crab cake. Crabs can also be made into a bisque, a global dish of French origin which in its authentic form includes in the broth the pulverized shells of the shellfish from which it is made. Imitation crab, also called Surimi, is made from minced fish meat that is crafted and colored to resemble crab meat. While it is sometimes disdained among some elements of the culinary
Crab-eating raccoon Crab-eating raccoon The crab-eating raccoon or South American raccoon ("Procyon cancrivorus") is a species of raccoon native to marshy and jungle areas of Central and South America (including Trinidad and Tobago). It is found from Costa Rica south through most areas of South America east of the Andes down to northern Argentina and Uruguay. That it is called the crab-eating raccoon does not mean that only this species eats crabs, as the common raccoon also seeks and eats crabs where they are available. The crab-eating raccoon eats crab, lobster, crayfish and other crustaceans and shellfish, such as oysters and clams.