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Also known as: crab coral, crab eggs, crab caviar
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, crab roe is highly nutritious, providing a concentrated source of protein, omega-3 fatty acids, and Vitamin B12. It supports brain health and immune function through minerals like selenium and zinc. However, it should be consumed in moderation due to its relatively high fat and cholesterol content.
A 100g serving of crab roe contains approximately 19g of protein and 11g of fat. This makes it a high-protein seafood option that is also rich in healthy unsaturated fats, including EPA and DHA omega-3s.
Yes, crab roe is excellent for a ketogenic or low-carb diet. It contains only 1.5g of carbohydrates per 100g while providing a good balance of protein and healthy fats.
Crab roe has a rich, savory, and deeply 'oceanic' flavor often described as intense umami. Its texture is typically creamy and buttery when cooked, though it can sometimes have a slightly grainy or firm consistency depending on the crab species.
Crab roe is commonly steamed inside the crab shell, but it can also be sautéed into pasta sauces, stirred into fried rice, or used as a rich topping for sushi. It is frequently used in soups and stews to add a deep seafood flavor and golden color.
In its natural state, crab roe is 100% gluten-free. However, if you are purchasing pre-prepared crab roe sauces or pastes, check the label for additives like soy sauce or wheat-based thickeners that may contain gluten.
Fresh crab roe is highly perishable and should be eaten the day it is purchased. It can be stored in the coldest part of the refrigerator for up to 24 hours, or frozen in an airtight container for up to two months to maintain quality.
crab roe is a versatile ingredient found in cuisines around the world. With 175 calories per 100g and 19 grams of protein, it's a nutritious addition to many dishes.
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Yes, like most types of seafood eggs, crab roe is relatively high in dietary cholesterol. While it offers many heart-healthy omega-3s, individuals who are specifically monitoring their cholesterol levels should enjoy it as an occasional delicacy rather than a daily staple.
Fresh crab roe should have a vibrant orange or yellow color and a clean, briny scent of the sea. If it smells overly 'fishy,' sour, or like ammonia, or if the color has turned dull or grey, it is no longer safe to consume.
In Islamic dietary law, crab and its roe are generally considered halal by most scholars. However, under Jewish dietary law (Kashrut), crab is not kosher because it lacks fins and scales, therefore crab roe is also not kosher.
