Crabby crabs

Crabs as crustacean are found mainly on seashores. You just cannot miss their broad carapace, stalked eyes, and five pairs of legs and of course, the first pair of which are modified as pincers.

Crabs are crustaceans and decapods that have very short tails.

Despite how crackly they look and sound, they have enclosed within their shells, good edible white meat amongst others.

Crabs live in virtually every freshwater, the oceans and even on land and there are so many types of edible crabs.

The list is almost endless and ranges from the coconut crabs to dungeness crabs, stone crabs, snow crabs, king crabs and the Columbus oceanic crabs amongst many others.

They also come in different colours just as their meat vary as well.

Overall, crab meat is richer in vitamins than salmon. It contains more magnesium, copper, calcium, and phosphorus.

The level of zinc in crab meat is 12 times higher than in salmon. On the other hand, salmon contains more potassium and less sodium than crab meat.

The meat from the crabs  come from the claws and legs of the crabs and the meat is known to be low in fat and particularly high in protein.

Known for its delicate, sweet flavour, welcoming aroma and naturally flaky texture, crab meat is versatile and readily enjoyed and eaten mostly in many different ways.

Mouth watering delicacies like sandwiches, portions of pasta, spaghetti, risottos, and salads as well as crab cakes and many more are all gotten from crabs.

Crab meat is the meat found within any crab. It is used in many cuisines across the world and prized for its soft, delicate and sweet taste.

The meat is said to be low in fat and contains different nutrients, like calories, protein, little carbohydrates, no fibre at all, less fat, and no sugar as well.

Crab meat is also high in vitamins B12 and folate and also a good source of minerals such as calcium, phosphorus, potassium, and zinc.

So, get some crabs and prepare something delicious this season.

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