Crab is considered a fish but the fish is meat.
So crab is both meat and fish.
As a food product, crab is considered fish, not meat.
Technically, neither. A crab is a crustacean.
That said, crab would be more similar to a fish than what most consider meat.
The body of a crab is edible.
Well at the least meat of the body of the crab is edible.
The body of the crab contains some good meat which is edible.
There's a lot of good meat in the body of most crabs, especially blue and Dungeness crabs.
It's located in cartilage-lined channels in each of the two equal sides of the body. Grasp each side and break the body in half to get to it.
King crabs have a lot of meat in their bodies, if you remove all it's legs, the body will weigh about as much as all the legs put together, the gills and stomach do not weigh much, are inedible and should be discarded as should the very tips of it's legs as there's hardly any meat there.
The most expensive crab is the snow crab which sold for $46,000.00 making the snow crab the most expensive crab.
Another most expensive crab is the King crab and the spider crab.
The reason king crab is so expensive is because king crab has a limited harvesting season of about three months, making them less available and more expensive than other varieties.
And, since king crabs are so large, they're dangerous to fishers.
The price for a live King Crab ranges from $675.00 to as much as $1,200.00
Off-season king crab legs cost hovers around $30.00 per pound, while in-season prices, usually running about late February to mid- or late-March once the catch has ended, can sometimes get as low as $10.00 per pound while the product lasts.
King Crab is so good and delicious because of the meat and fats in the King Crab.
The body of the King crab often offers little meat, however, the legs are packed full of vitamins and minerals, and rich in Omega 3 fats.
King Crabs are unique not only because of how large they are and how delicious their meat tastes, but also because they only have six legs!
You can farm King Crab.
Most crabs you buy to eat are actually farmed including King Crabs.
You can also eat coconut crab.
The coconut crab is edible and also a delicacy in the pacific Islands.
The coconut crab is eaten by the Pacific islanders, and is considered a delicacy and an aphrodisiac, with a taste similar to lobster and crab meat.
The most prized parts are the eggs inside the female coconut crab and the fat in the abdomen.
You can eat crab guts but it's not advisable to eat crab guts because of the domoic acid levels in the crab guts.
Health officials say crab meat is safe, but urge people not to eat the guts of the crab where there could be slight traces of domoic acid.
The green stuff in crab legs is called Tomalley.
The hepatopancreas of a crab is also called tomalley, or crab "fat";
in crabs the tomalley is yellow or yellow-green in color.
Some crabs do have lungs.
The land crabs typically have lungs while others usually have gills.
Land crabs have a dual circulation via either lungs or gills and shunting between the two may depend on respiratory media or exercise state.
Aquatic crabs exchange salt and ammonia with water via the gills but in land crabs this is not possible.
There's actually no poisonous crabs although they may be poisonous to other sea creatures but not to humans.
If a crab were to bite you they would only hurt you with a wound and not kill you with venom.
There's no such thing as a venomous crab or lobster, prawn or shrimp.
There are some 70,000 species of crustaceans and, until recently, it seemed that all of them were venom-free.
Others noticed them eating other crustaceans in the wild.
Also crab lungs are not poisonous either but they are not digestible and not very tasty though so it's best to throw out the crab lungs.
An old wives' tale says crab lungs are toxic, but they're actually just not digestible and taste terrible.
Now scrape out the gooey stuff in the center of the crab's body's two equal solid parts.
The greenish stuff is the liver, called the tomalley.
You can eat it and many love this part of the crab.
The meat of the blue crab is considered by many to be the sweetest and best tasting of all crabs.
Soft-shell crabs are blue crabs that have shed their old shell to form a new one.
During this process, the crabs are without their hard covering for only a few days, and they're only truly soft-shells for a few hours.