crab claws
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, crab claws are highly nutritious, providing an excellent source of lean protein and essential minerals like zinc and selenium. They are low in fat and contain heart-healthy omega-3 fatty acids and Vitamin B12, which supports nerve function.
Crab claws are protein-dense, containing approximately 19.4 grams of high-quality protein per 100-gram serving. This makes them an ideal choice for muscle repair, growth, and maintaining satiety.
Yes, with only 97 calories and 1.5 grams of fat per 100 grams, crab claws are a low-calorie, high-protein food. They can help you feel full longer while maintaining a calorie deficit, provided they aren't served with heavy butter sauces.
Absolutely. Crab claws contain 0 grams of carbohydrates, making them an excellent choice for ketogenic and other low-carb diets. They provide essential fats and proteins without impacting blood sugar levels.
Plain, fresh crab claws are naturally gluten-free. However, if you are buying pre-packaged, imitation, or processed crab claws, always check the label for additives, thickeners, or breading that may contain wheat.
Most crab claws are sold pre-cooked and frozen; you can simply steam, boil, or sauté them for 5-7 minutes to heat through. If raw, boil them in seasoned water until the shell turns bright orange and the meat becomes opaque.
Crab claw meat is known for being sweeter and more flavorful than the meat found in the body. It has a firm, slightly fibrous texture that holds up well in stews, pastas, or when served chilled with a dipping sauce.
crab claws is a versatile ingredient found in cuisines around the world. With 97 calories per 100g and 19.4 grams of protein, it's a nutritious addition to many dishes.
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View all other →It is not recommended to eat raw crab claws due to the risk of foodborne illnesses and parasites. Cooking the meat not only ensures safety but also significantly improves the texture and brings out the natural sweetness.
Fresh or thawed crab claws should be kept in the coldest part of the refrigerator and consumed within 1-2 days. For longer storage, they can be frozen in airtight bags or vacuum-sealed for up to 3 months.
Like most shellfish, crab claws contain some dietary cholesterol, but they are very low in saturated fat. For most people, the lean protein and omega-3 benefits outweigh the cholesterol content when consumed as part of a balanced diet.
