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Also known as: lump crab, crab meat lump
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A refreshing and elegant salad featuring sweet lump crab meat, crisp lettuce, hard-boiled eggs, and fresh vegetables, all brought together with a creamy, tangy homemade Louie dressing. This is a true California classic, perfect for a special lunch or light dinner.
Tender, flaky crab cakes packed with fresh lump crab meat and just enough binder to hold them together. Pan-fried to a perfect golden brown, these are a restaurant-quality classic you can easily make at home.
Juicy cremini mushrooms packed with a rich, creamy filling of lump crab meat, cream cheese, and savory seasonings. A classic American appetizer that's perfect for parties and ready in under 40 minutes.
A rich and velvety soup from Charleston, South Carolina, brimming with sweet lump crab meat and savory crab roe. Finished with a splash of dry sherry, it's a true Southern classic.
Yes, lump crab meat is very healthy. It's an excellent source of lean, high-quality protein and rich in omega-3 fatty acids, which support heart health. It also provides essential minerals like zinc, selenium, and copper, along with Vitamin B12.
A 100g serving of lump crab meat contains approximately 19.3g of protein. This makes it a fantastic source of lean protein, essential for muscle repair and growth, while being very low in fat and carbohydrates.
Yes, lump crab meat can be beneficial for weight loss. It's low in calories (97 calories per 100g) and fat (1.5g per 100g) while being very high in protein, which helps promote satiety and muscle maintenance during a calorie deficit.
Yes, pure lump crab meat is naturally gluten-free. However, always check the packaging if it's part of a prepared dish or canned, as some additives or processing methods might introduce gluten.
Absolutely, lump crab meat is highly keto-friendly. It contains 0g of carbohydrates per 100g serving, making it an ideal protein source for those following a ketogenic diet without adding carbs.
Lump crab meat is typically sold pre-cooked, so it primarily needs to be gently heated or served chilled. Avoid overcooking, as it can become tough and lose its delicate flavor. It's often used in dishes like crab cakes, salads, pasta, or simply warmed with butter.
Lump crab meat has a delicate, sweet, and slightly briny flavor with a firm, flaky texture. Its mild taste makes it versatile for various culinary applications, allowing other flavors to complement it without being overpowered.
lump crab meat is a versatile ingredient found in cuisines around the world. With 97 calories per 100g and 19.3 grams of protein, it's a nutritious addition to many dishes.
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Fresh lump crab meat should be stored in the coldest part of your refrigerator, ideally on ice, and consumed within 1-2 days of purchase. If canned, store in a cool, dry place until opened, then refrigerate and use within a few days.
Fresh lump crab meat should have a sweet, mild aroma of the ocean, not a strong 'fishy' smell. It should be moist but not slimy. Discard any crab meat that has a sour, ammonia-like odor, or appears discolored and slimy.
Yes, you can freeze lump crab meat, though it may slightly alter the texture upon thawing. For best results, freeze it in an airtight container or freezer bag, ideally covered in a small amount of liquid (like water or brine), and use within 2-3 months.
