Crab meat. Calorie value Kamchatka crab (meat)

28.01.2022

In this article we will talk about the benefits and calorie content of crab meat. Did you know that crab is considered a delicacy due to its soft and juicy meat. Of course, not all types of crustaceans can be eaten. To ensure that crab meat does not lose its properties, it must be properly cooked. To do this, use hot water and a little salt. Place the crab in a saucepan and cook over medium heat for about 20 minutes.

On supermarket shelves we are presented with products such as crab meat and crab sticks. Unfortunately, they often don't contain real meat. For their preparation, starch, protein, various dyes and flavorings. To purchase real crab meat, the calorie content of which is 95 kcal per 100 grams, you need to pay attention to the country of origin, the company and, of course, the cost. The more expensive the product, the more likely it is that it is indeed real crab meat.

Composition and beneficial properties

Crab meat contains the following elements and vitamins:

potassium;
sodium;
phosphorus;
B vitamins;
calcium;
magnesium.

The main useful properties of this product include:

normalization of metabolism;
regulation of the amount of cholesterol in the blood;
prevention of cardiovascular diseases;
regulation of lipid metabolism;
beneficial influence to work nervous system person;
prevention of early aging of the skin;
normalization of the gastrointestinal tract.

In addition, this delicacy helps improve memory.

In addition, crab meat is an ideal product for the diet of pregnant women. Due to its composition, this delicacy has a beneficial effect on the course of pregnancy and saturates the body with the necessary substances and minerals for the coordinated functioning of all organs.

Calorie content of crab meat per package

This product is expensive and not available to everyone. Crab meat has a pleasant taste, delicate aroma and a spicy aftertaste. Many people eat this type of seafood either alone or in combination with other ingredients, such as vegetables, pasta and cereals.

Energy value and calorie content of crab meat:

proteins - 18.06 grams;
fats - 1.08 grams;
carbohydrates - 0.04 grams;
calorie content - 95 kcal.

This product nourishes and saturates the human body in a short period of time, and in the absence of excessive consumption does not carry negative qualities.

Crab meat "Vici": calorie content and product description

Vichi products contain no preservatives, synthetic additives or GMOs. The packaging itself is quite bright, securely sealed and easy to use. The shelf life of this product is about 75 days, in other words, approximately 2.5 months.

Energy value of this crab meat:

calorie content per 100 grams - 108 kcal;
proteins - 8 grams;
fats - 0.8 grams;
carbohydrates - 18 grams.

The meat itself is quite soft, juicy and has a pleasant aroma. The pieces literally melt in your mouth, and the aftertaste will delight any gourmet!

What can be prepared from this seafood?

There are a lot of recipes using this product. The most popular are salads and fish snacks. In this article we will tell you about the method of preparing tender and quite delicious salad, in which we will use fresh vegetables, crackers and crab meat.

Required ingredients:

crab meat - 350 grams;
cucumber - 2 pcs.;
corn in a jar - 200 grams;
purple onion - 1 pc.;
rye crackers - 100 grams;
salt;
a bunch of green onions;
chicken egg - 2 pcs.;
sour cream for dressing - 120 grams.

What to do:

Our main ingredient is defrosted and cut into small pieces.
Peel the onion and chop it into small cubes.
Cut the cucumber into strips.
Pour into a bowl canned corn, add cucumber, onion and crab meat.
Boil chicken eggs, peel them and cut into small cubes.
Finely chop a bunch of green onions.
Pour eggs and herbs into a bowl, add crackers, salt and sour cream.
Mix the resulting mass thoroughly and put the salad in a cool place for a couple of hours.

This dish can be prepared as Everyday life, and for gatherings with friends or relatives. As a side dish you should use baked potatoes with garlic, spaghetti or boiled rice.

Today, many fish products are called crab meat, although they are not. You can get acquainted with the taste and nutritional qualities of the original product only if it is the right choice. Crab meat is a valuable, healthy sea food due to its high cost.

Composition and calorie content

Under the guise of crab meat, manufacturers present customers with cheaper, less nutritious fish meat, most often surimi. Not many people manage to distinguish the original from the fake, and only if they have tried Kamchatka crab at least once before. True seafood connoisseurs and gourmets will easily find the right product just by looking at it. In addition to its taste properties, sea meat is valued for its high content of microelements necessary for the body, including vitamins and amino acids. A special place in the delicacy is occupied by iodine, the main element of sea water.

The nutritional value in calories of 100 grams of crab meat ranges from 95 to 110 kcal. Of these, the majority is occupied by easily digestible protein - there is almost 19 g of it, fat - 1 g. Surprisingly, this product does not contain carbohydrates at all - this feature allows us to call the seafood dietary. High nutritional value, pure animal protein, water - all this will help keep the body in good physical shape. The energy ratio (BJU as a percentage) of a 100-gram serving is 22: 1.5: 0.

All the benefits of Kamchatka crab meat are concentrated in its chemical composition:

vitamin PP;
vitamin A;
vitamin E;
vitamin C;
vitamin group B - B1, B2, B5, B6, B9, B12;
vitamin RE;
vitamin NE;
niacin;
retinol;
potassium;
magnesium;
calcium;
sulfur;
sodium;
phosphorus;
iron;
cholesterol;
unsaturated fatty acids;
water.

Beneficial features

Only real crabs will contain a huge amount of rare, valuable elements necessary to maintain human health. A special place in the meat of marine life is occupied by fatty acids - Omega-3, Omega-6 and Omega-9. These components can improve the functioning of each organ, prolong the life of cells, and relieve various types of inflammation. Main feature Such acids stimulate brain function, which is mainly needed by children and the elderly.

Other beneficial qualities of crab meat can be highlighted in the following list.

Improves vision due to high vitamin A content.
Triggers metabolic processes, including protein, carbohydrate, and fat.
Improves metabolism.
The digestive system is normalized.
Acts as a prophylactic against problems with stool, constipation, and flatulence.
Strengthens the heart muscles.
The walls of blood vessels become thicker, preventing the formation of cholesterol plaques.
The central nervous system is strengthened.
Reduces blood cholesterol levels.
Does not cause sugar spikes - can be used for diabetes.
100% dietary product, rich in easily digestible protein.
Relieves insomnia, anxiety, irritability, relieves stress.
The functions of the thyroid gland are stabilized.
Prevention against goiter.
Acceleration of recovery processes, especially after operations and illnesses.
The immune system is strengthened.
Brain activity, attention, and vigilance increase.
Stress resistance increases significantly.
The condition of the skin, hair, and nails improves.
Sets up work endocrine system in case of violation.
There is an increase in male potency.
Saturates the body with energy.
Helps cope with vitamin deficiency.
Helps in building up muscle mass, especially athletes.
Blood condition improves.
Eating crab meat helps cleanse blood vessels of harmful cholesterol.
Protects the body from diseases of the cardiovascular system.
The product is superior in digestibility, outperforming the usual poultry and veal.
The musculoskeletal system is strengthened.

Contraindications

Doctors have identified a number negative consequences after consumption sea meat for food. The main harm lies, oddly enough, in its own structure. The fact is that with sea salt, heavy metals and toxins that are harmful to humans get into the meat. Sometimes even radioactive elements are found. Using such a product for cooking can lead to poisoning. Therefore, experts recommend not to overuse crab meat.

Surprisingly, nutrient-rich crab can lead to deficiencies in other biological components. High protein content quickly fills the stomach, making a person not want to eat other foods. It is best to combine small portions of meat with a side dish of cereals, vegetables, and fruits.

The main contraindication will be individual intolerance to animal protein or other elements included in its composition.

As for women during pregnancy and breastfeeding, doctors do not prohibit including crab in the daily diet. The main thing is to comply daily norm, avoid overeating, and since seafood is considered an allergenic product, it is better to first consult a specialist.

First of all, it is important to choose the right one, natural product. Today, manufacturers often pass off other marine life as crab. Such meat, of course, is not more harmful, but its price is too high. In order not to overpay for a “dummy”, carefully study fish stores and markets; it would be nice if the seller provides you with a certificate of fresh catch, time, country. You can only eat fresh Kamchatka crab. The shelf life is relatively short - it can be stored in the refrigerator for only a couple of days. If extension is necessary, the meat must be sent to the freezer.

conditions room temperature harm crab meat - do not leave it for more than 2 hours;
the prepared product is wrapped in foil;
the shell does not shine - it means the meat is spoiled;
Defrost only in plastic containers;
Cutting the crab is of particular importance - individual parts are stored for two days longer than the whole carcass;
It is recommended to store in the lower sections of the refrigerator, for example, the vegetable/fruit compartments.

Rules of use

Kamchatka crab is common in almost all Western and Asian cuisines. Such popularity, of course, is ensured by the states' access to the sea/ocean, where a fresh catch is produced every morning. Boiled crab is great for dieting. The absence of unnecessary ingredients saturates the body with protein, which plays important role when losing weight. In addition, it is fried in oil, batter, and egg. They prepare delicious sauces that allow you to open up sea life fully.

Connoisseurs of Mediterranean cuisine wash down such dishes with white wine or champagne. It is served both whole and in parts. It also goes well with vegetables, herbs, cheeses, lemon or lime. It wouldn't hurt to drizzle with a drop of good olive oil.

In the next video you will find an episode of the TV show " Natural selection", dedicated to crab meat.

These invertebrate animals, which are close relatives of crayfish, familiar to us from childhood, live mainly in sea waters. However, short-tailed crayfish are also land-dwelling. In total, science knows more than four thousand various types such crustaceans. The largest representatives of these animals are caught industrially, because crabs have the most tender and very tasty meat. This is exactly what the Kamchatka crab is, whose shell diameter can exceed half a meter by the end of its life, lasting up to twenty years. Moreover, the mass of such a “king crab” can reach seven kilograms or even more.

The bulk of these crabs are caught near the shores of the Kamchatka Peninsula (hence the name of this crustacean). Although it lives throughout the Sea of Japan and the Sea of Okhotsk. In stores you can buy not only fresh or frozen crab meat, but also canned crab meat. Everything that is consumed by humans is found in the claws and legs of the crab, as well as in those joints of the legs that attach them to the body of the animal. Crab caviar is also very tasty. The grayish color of fresh crab meat should not scare you away - this is its natural color. Only after boiling will it become snow-white, tender and aromatic.

Crab meat is a delicacy that has a characteristic taste that cannot be confused with other seafood, but also has great benefits for humans. The cost of such a delicacy is very high and can exceed $50 per kilogram.

Calorie content

Please note that although crab meat contains enough protein and fat, it has a fairly low calorie content (only 96.4 kcal). However, the fat content here is very small, so the meat of these crustaceans belongs to the category of dietary products.

The energy value of king crab meat is achieved by the following contained in it (for 100 g of crab meat):

Proteins – 16 g.
Fats – 3.6 g.
Carbohydrates –0 g.

Nutritional value per 100 grams

Water – 80.1 g.
Ash substances – 1.2 g.
Vitamins: A (beta-carotene - 0.3 mg), A (RE - 30 mcg), group B (B1 - thiamine - 0.05 mg, B2 - riboflavin -0.08 mg, B5 - pantothenic acid - 0, 6 mg, B6 - pyridoxine - 0.3 mg, B9 - folic acid - 20 mcg, B12 - cobalamins - 1 mcg, C (ascorbic acid - 1 mg), PP - 3 mg, PP (Niacin equivalent - 5.656 mg) .
Minerals: calcium - 100 mg, iron - 4.3 mg, magnesium - 50 mg, sodium -130 mg, potassium -310 mg, phosphorus - 260 mg.

Useful properties of crab

Thanks to such a wonderful range of both organic and mineral substances, the meat of these animals has great benefits for humans:

The proteins that make up crab meat are very rich in taurine, which is very necessary for muscle tissue cells and the walls of blood vessels, since it not only monitors the cholesterol content in the blood, but also stabilizes arterial pressure, which is an excellent prevention of the development of atherosclerosis and various pathologies of the cardiovascular system. Since crab meat has no connective tissue at all, its proteins are completely absorbed by the body.
Since this seafood contains very little fatty tissue and is completely free of carbohydrates, it can be safely consumed by people suffering not only from excess body weight, but also from a disease such as obesity.
Fatty amino acids, such as Omega-3 and Omega-6, “monitor” the composition of human blood, getting rid of excess cholesterol, that is, they prevent the development of various cardiovascular diseases, including atherosclerosis, which is the main cause of myocardial infarction and stroke.
The meat of these crustaceans, like any seafood, contains iodine, which stimulates the thyroid gland, which secretes hormones responsible for the functioning of the entire human endocrine system and the central nervous system.
Nutritionists say that crab meat is very useful in diagnosing:

pathologies in the gastrointestinal tract;
obesity;
cardiovascular pathologies;
disorders of the secretory activity of the thyroid gland;
blurred vision;
anemia;
depression or nervous breakdown.

However, you should not consume this delicious product if you have a personal intolerance to seafood, as they can cause an allergic reaction in the body, and even lead to anaphylactic shock.

Crab meat is a seafood product obtained from the abdomen, claws and legs of a crab. The benefits and harms of crab meat are often underestimated, so it is important to know how to choose and prepare the product so as not to spoil its beneficial properties and not harm yourself.

What is crab meat

The natural product is extracted from the abdomen, claws and limbs of the crab and is a delicacy, easily absorbed by the body and has great health benefits.

It is important to distinguish meat from surimi sticks, which consist of finely chopped and pressed fish or even soy. They do not have any special beneficial properties, and additives of unnatural origin can even harm the body.

Crab meat is obtained from sea and freshwater crabs. Marine species are more tasty, contain more nutrients and are of greater benefit to humans.

Chemical composition and calorie content of crab meat

Crab meat contains very a large number of protein and low fat and carbohydrates, the nutritional value per 100 g:

proteins – 18 g;
fats – 1.8 g;
carbohydrates – 0.4 g.

Seafood contains vitamins B1, B9, B6, B2, B5, B3, A and macro- and microelements: potassium, selenium, magnesium, calcium, zinc, phosphorus, sodium, iodine, iron, manganese, copper.

Benefits of crab meat

A large number of beneficial properties of crab meat are due to its rich chemical composition.

Crab meat is a dietary high-protein product, it is perfect for athletes and will be useful for losing weight.

Vitamin B3, contained in meat, stabilizes cholesterol levels and normalizes metabolism. Vitamin B5 has a positive effect on brain activity and helps the body absorb other beneficial substances. Vitamin B6 promotes normal functioning of the nervous system and slows down skin aging. Vitamin A and taurine support good vision and are powerful antioxidants.

Zinc is useful because it ensures normal brain function and bone health. Potassium has a positive effect on the functioning of the musculoskeletal system, brain and circulatory system. Iodine is good for the thyroid gland. Other minerals in the composition maintain water-salt balance in the body and are beneficial for digestion.

Another property of crab meat is its benefits for men: being an aphrodisiac, seafood increases potency and is an excellent prevention of male diseases.

How to cut and clean crab

All limbs of the boiled specimen are removed. Using special scissors, cut the shell on the abdomen along a natural line, as shown in the picture. Internal organs(intestines and gills) are removed and discarded, the meat should be removed.

The claws and paws of the animal are split with the handle of a heavy knife, tongs or a rolling pin, and the meat is removed from them.

Important! You should not apply great force when splitting; the structure of the product tends to deteriorate from strong mechanical stress.

You can remove the meat from the legs with a small fork.

If it is necessary to butcher an individual large species(Kamchatka, for example), you will have to use kitchen scissors or pruners. A longitudinal incision is made on each leg, with each phalanx cut separately. To do this, it is better to separate the phalanges by spinning them in different directions.

After this, the meat is removed from the phalanges of the legs and the chitinous strips are removed using tweezers.

How to cook and boil crab

Carcasses are cooked whole or cut up; in the latter case, they reach condition faster.

Comment! After cooking, a whole carcass should be rinsed in broth to prevent marine debris from getting into the meat.

The amount of water is calculated as follows: 2.5 liters per 500 g of product. After boiling, it is better not to add water and calculate its amount in advance.

Ideal for cooking sea water. If it is not possible to use such water, a good replacement would be fresh water with sea salt instead of regular salt.

Attention! It is best to place live crab under running water before cooking. cold water or for a few minutes in a container with cool water, this will cause it to go into suspended animation.

You need to add salt and spices to the water (you can taste lemon juice, pepper, garlic, cloves, bay leaves) after boiling. Then you need to wait for the next boil and only then throw the carcass into the pan.

Depending on the size of the crab, cooking lasts 15-40 minutes.

Crabs weighing up to 1.5 kg are boiled for 20-25 minutes.
Weight more than 1.5 kg is boiled for 30-40 minutes.

Readiness is indicated by the red color of the shell and a strong characteristic aroma.

Important! Undercooking crab meat can bring no benefit, but great harm in the form of severe poisoning; overexposure to heat will make the structure of the meat rubbery.

Finished carcasses should be cooled by placing them on their back, this will preserve their juiciness and taste.

The carcass can also be cooked in a steamer, pressure cooker, slow cooker or microwave. There is also a method for steaming crab using a pan and colander. The benefit of this method is that when used, seafood quickly reaches a state of readiness and has high taste properties.

You need to pour water into the pan to the level where it barely touches the colander placed on it. The carcasses are placed in a colander and spices are added to the water. Place a colander on a saucepan and bring the water to a boil. The seafood is cooked until done.

When cooking in the microwave, the carcass must be wrapped in a wet towel and squeezed several times so that the surface of the crab is well moistened and steam is released during cooking. Before putting food in the microwave, each part of it should be wrapped in plastic. This is necessary to prevent explosion, which often happens with a whole crab carcass when heated without water. Microwave is turned on for 2-3 minutes. If after finishing its work you do not feel a pronounced aroma, you need to repeat the process.

What can you cook from crab meat?

You can prepare a lot of dishes from crab meat: the famous salad, sandwiches with crab paste, rolls, soup, phalanges of crab in a wok, tartlets and bruschetta with crab meat.

Harm of crab meat and contraindications

Crab meat has only one contraindication: severe individual intolerance.

How to select and store crab meat

Crabs can be purchased frozen, live, chilled or cooked. Of the first three options, the most optimal is the purchase of a live marine or freshwater inhabitant.

Among live crabs, you should choose young and active ones, and they should not be small. Young animals are easily identified by their dense shell. It is better to give preference to males; they differ from females by having a shorter tail that is curved under the abdomen.

There should be no damage to the body of the individual. They collect harmful bacteria that can be harmful to humans. In addition, the meat of such an animal will be less tasty.

Important! The pronounced “fishy” smell of the animal indicates long and possibly improper storage of the product.

If the individual is large and active, but the shell is not very strong, it is also suitable for cooking. The animal could have been caught while changing its shell; this would not cause harm and would not affect the taste of the finished meat.

Attention! The presence of stains and plaque on the shell is a reason to refuse the purchase.

Shallow and deep sea crabs have no difference in price and taste.

When frozen, crabs can be stored for up to a year. Live specimens are stored in the refrigerator in the vegetable compartment. It is better not to delay the preparation time and do it no later than a few hours after purchase.

Conclusion

The benefits and harms of crab meat depend on the knowledge and attentiveness of the cook. It is important to approach the preparation process carefully and responsibly, and the product will retain its benefits and high taste properties.

Did you find this article useful?

Crabs, short-tailed crayfish (Brachyura), a suborder of invertebrate animals of the order of decapod crustaceans.

The head is small; the eyes are stalked. The cephalothorax is wide, the width of the pectoral shield is from 2 to 20 cm, in the Japanese deep-sea crab (Macrocheira kaempferi) it is up to 60 cm. The first pair of walking legs is equipped with claws.

The abdomen is short, tucked under the cephalothorax; The abdominal limbs in males (2 pairs) are transformed into the copulatory apparatus; in females (4 pairs) they are used for bearing eggs.

They live in the seas, in fresh water bodies and on land. All crabs, except freshwater ones, breed in the sea. The development of the crab occurs with metamorphosis; The zoea larva emerges from the eggs, which turns into a larva - megalopa, and then into an adult crab. Only freshwater crabs (family Potamidae) do not have a free-swimming larva.

Crabs feed mainly on invertebrates.

Many crabs are edible and serve as commercial fish. T.n. The Kamchatka crab is not related to crabs, but to hermit crabs.

Some crabs destroy commercial shellfish - oysters and mussels, and the Chinese mitten crab (Eriocheir sinensis) sometimes, entering rivers, destroys dams in which it makes burrows, and also spoils fishing nets.

More than 4 thousand species of crabs are known; in Russia there are about 50 species. Crab calories Crab meat is low in calories, since 100 g of such meat contains 73 kcal. Boiled crabs contain 96 kcal per 100 g, and the energy value of canned crabs is 85 kcal per 100 g. 100 g of steamed crabs contain 97 kcal. Crab meat has a large amount of proteins and saturates the body well with energy. In moderation

this product

does not cause obesity.

Nutritional value per 100 grams: Useful properties of crabs Crab meat is a physiologically valuable food product. It is usually consumed boiled. It is valued for its high

taste qualities and for containing biologically active substances. When raw, crab meat has a gelatinous consistency and a grayish color. Crab meat contains 80.1-82.5% moisture, 0.2-1.4% lipids, 11.6-19.2% protein, 1.2-2.2% ash. Crab meat contains more essential amino acids than fish meat.

It also contains a large amount of glycogen (in Kamchatka crab - up to 2.4%). This carbohydrate gives crab meat a pleasant sweetish taste. Crab meat contains B vitamins. Compared to other food products of plant and animal origin, crab meat compares favorably

Crabs are not only dietary, but also rich in vitamins, amino acids and microelements. This includes iodine, calcium, zinc, polyunsaturated fatty acids, antioxidants: taurine and vitamins, etc.

Crabs are also useful for anemia, cardiovascular diseases and poor vision.