Crab (Cooked, 3 oz)
Cooked crab is a highly prized seafood delicacy known for its tender, flaky texture and sweet, mildly briny flavor that elegantly captures the essence of the ocean. Whether sourced from king, snow, blue, or Dungeness crabs, this versatile protein easily elevates a wide variety of dishes across many cuisines. It is commonly enjoyed chilled in refreshing seafood salads, formed into golden-brown crab cakes, folded into creamy warm dips, or tossed into decadent pasta and risotto preparations. Because of its naturally delicate taste, cooked crab requires very little heavy seasoning, often shining brightest with just a gentle squeeze of fresh lemon, a sprinkle of fresh herbs, or a light drizzle of clarified butter.
Culinary & Storage Tips
Selection
Look for cooked crab meat that smells sweet, clean, and mildly like the ocean; avoid any batches with a strong, fishy, or sour ammonia odor.
Storage
Keep cooked crab tightly sealed in an airtight container in the coldest part of your refrigerator for up to 3 days, or freeze for up to 3 months for long-term use.
Healthy Uses
- •Toss into a mixed green salad with avocado and a light citrus vinaigrette for a high-protein lunch.
- •Fold into a morning egg white omelet alongside fresh spinach, onions, and diced tomatoes.
- •Make healthy, low-carb crab cakes by binding the meat with almond flour and baking instead of deep-frying.
Macronutrients
Per Serving
Micronutrients
| Nutrient | Amount |
|---|---|
| Calcium | |
| Choline | |
| Copper | |
| Folate (B9) | |
| Iron | |
| Magnesium | |
| Manganese | |
| Niacin (B3) | |
| Phosphorus | |
| Potassium | |
| Riboflavin (B2) | |
| Selenium | |
| Sodium | |
| Thiamin (B1) | |
| Vitamin A | |
| Vitamin B12 | |
| Vitamin B6 | |
| Vitamin C | |
| Vitamin D | |
| Vitamin E | |
| Vitamin K | |
| Zinc |
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