Crab Meat

Crab meat is the edible flesh of crabs, which are crustaceans found in oceans and freshwater around the world. It is typically harvested from various crab species, such as blue crabs, king crabs, and snow crabs. The meat is often cooked and then picked from the shell, or it can be processed into paste or surimi.

Crab meat is prized for its distinct flavor and is used to add a seafood taste to foods. It is commonly found in appetizers like crab cakes and dips, seafood salads, soups, and pasta dishes. Manufacturers use it for its taste and texture, often in processed seafood products.

Crab meat is a natural food product and is not subject to FDA additive regulations. It is a source of protein, vitamins, and minerals. The U.S. Food and Drug Administration (FDA) does not set specific upper intake levels for crab meat. Organizations like the World Health Organization (WHO) have not specifically evaluated crab meat for food additive safety.