crabs
Also known as: crab, karkata, khekda
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Also known as: crab, karkata, khekda
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A fiery and tangy crab curry from the coastal region of Mangalore. Succulent crabs are simmered in a rich, aromatic gravy made from freshly roasted spices and creamy coconut, perfect with steamed rice or neer dosa.
A fragrant and spicy crab curry from Odisha, famous for its use of sweet crabs from Chilika Lake. This rustic dish features a rich, spiced gravy thickened with potatoes, making it a true coastal delicacy.
A fiery and aromatic crab curry from Odisha, where fresh crabs are simmered in a rich, spicy masala of onions, tomatoes, and traditional spices. This coastal delicacy is a true seafood lover's dream, best enjoyed with hot steamed rice.
Yes, crab is a highly nutritious seafood choice. It is an excellent source of lean protein, Vitamin B12, and essential minerals like selenium and zinc, which support immune function and heart health while being very low in fat.
Crab is excellent for weight loss because it is very low in calories (87 per 100g) and high in protein (18.1g). The high protein content helps promote satiety, keeping you full for longer while providing essential nutrients without excess fat or carbs.
Yes, crab is perfectly keto-friendly as it contains 0g of carbohydrates. It is a great source of high-quality protein for those on low-carb or ketogenic diets, though it is often paired with healthy fats like butter to meet keto macros.
While crab contains dietary cholesterol, it is very low in saturated fat. Most modern nutritional guidelines suggest that dietary cholesterol has a minimal impact on blood cholesterol for most people, making crab a heart-healthy protein choice when not smothered in butter.
When cooking whole crabs, the shell will turn a bright, vibrant orange or red color. The meat inside should change from translucent to an opaque white and should be firm to the touch rather than soft or mushy.
Crab has a distinctively sweet, delicate, and slightly salty flavor. The texture is generally tender and flaky, often described as a more flavorful and 'ocean-sweet' alternative to lobster or white fish.
Fresh, raw crab should ideally be cooked the day it is purchased. Once cooked, the meat can be stored in an airtight container in the coldest part of the refrigerator for 2 to 3 days.
crabs is a versatile ingredient found in cuisines around the world. With 87 calories per 100g and 18.1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Spoiled crab will have a strong, pungent ammonia smell or a sour, 'fishy' odor. Additionally, the meat may feel slimy or sticky to the touch; if any of these signs are present, the crab should be discarded immediately.
No, crabs are generally categorized as a 'Best Choice' by the FDA because they are low in mercury. They are considered safe for most people, including pregnant women, to consume 2-3 times per week.
Crab is rich in selenium, zinc, and copper. These minerals act as powerful antioxidants that boost the immune system, protect cells from damage, and support healthy metabolism and thyroid function.