Other
lump crabmeat.
VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-freeKosher
ALSO KNOWN AS
crabmeat lump
SERVING
CALORIES
97
PROTEIN
19.3g
CARBS
0g
FAT
1.5g
FIBER
0g
This ingredient is flagged as naturally gluten-free. Per 100 g, it provides 0 µg of vitamin K.
NUTRITION PROFILE · per 100 g
Everything in this ingredient.
MACRONUTRIENTS
Calories97kcal—
Protein19.3g39%
Carbohydrates0g0%
Fiber0g0%
Sugar0g0%
Total fat1.5g2%
Saturated fat0.20g1%
Trans fat0g—
Cholesterol97mg32%
Water78g—
MINERALS
Sodium539mg23%
Potassium259mg6%
Calcium91mg7%
Iron0.70mg4%
Magnesium34mg8%
Phosphorus229mg18%
Zinc3.5mg32%
Copper0.60mg67%
Manganese0.03mg1%
Selenium44.4µg81%
VITAMINS
Vitamin A0µg0%
Vitamin C3.3mg4%
Vitamin D0µg0%
Vitamin E1.5mg10%
Vitamin K0µg0%
Thiamin (B1)0.02mg2%
Riboflavin (B2)0.04mg3%
Niacin (B3)2.7mg17%
Pantothenic acid (B5)0.35mg7%
Vitamin B60.15mg9%
Folate (B9)44µg11%
Vitamin B129.0µg375%
%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.
MEASUREMENT CONVERSIONS
How much is what.
1 cup160g
1 tablespoon10g
1 teaspoon3.3g
1 oz28.4g
1 lb453.6g
1 ml0.7g
1 liter666.7g
HEALTH BENEFITS
Why eat it.
- ✓Rich in omega-3 fatty acids, which support heart health and cognitive function.
- ✓Provides a significant amount of Vitamin B12, crucial for nerve function and energy metabolism.
COOKING TIPS
In the kitchen.
- 1Handle gently to preserve the large, delicate lumps. Fold it into dishes like crab cakes, salads, or pasta at the end of cooking.
- 2Since it is pre-cooked, it only needs to be heated through. Overcooking will result in a tough, rubbery texture.
- 3Before use, carefully pick through the meat to remove any small fragments of shell or cartilage.
- 4The sweet, delicate flavor pairs well with lemon, butter, fresh herbs (dill, parsley, chives), and light seasonings like Old Bay.
STORAGE
Keep it fresh.
- Store fresh or pasteurized crabmeat in the coldest part of the refrigerator (below 40°F/4°C) and use within 2-3 days of opening.
- For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before using to maintain texture.
FAQ
Frequently asked questions.
How much protein and calories are in lump crabmeat?
Per 100 grams, lump crabmeat contains approximately 97 calories and an impressive 19.3 grams of protein. It is naturally very low in carbohydrates (0g) and has only about 1.5 grams of fat, making it a highly nutrient-dense food.
Is lump crabmeat gluten-free?
Yes, pure lump crabmeat is naturally gluten-free. It is a shellfish and does not contain any wheat, barley, or rye. However, always check ingredient labels if it's part of a prepared dish or product, as cross-contamination or added ingredients could introduce gluten.
Is lump crabmeat keto-friendly?
Absolutely, lump crabmeat is very keto-friendly. It contains 0 grams of carbohydrates and is rich in protein and healthy fats, fitting perfectly into a ketogenic diet. It's a delicious way to add lean protein without impacting your carb count.
How should I use lump crabmeat in cooking?
Lump crabmeat is versatile and best used in dishes where its delicate texture and flavor can shine. It's excellent in crab cakes, salads, pasta dishes, omelets, or as a topping for bruschetta. It can also be gently folded into dips or used in light soups.
What does lump crabmeat taste like?
Lump crabmeat has a distinctively sweet, delicate, and slightly briny flavor. It's known for its tender, flaky texture and rich, oceanic taste that is less intense than some other seafood, making it widely appealing.
How do you know if lump crabmeat is fresh or spoiled?
Fresh lump crabmeat should have a sweet, mild aroma and a pearly white color. If it has a strong, fishy, sour, or ammonia-like smell, or if its color is discolored or slimy, it has likely spoiled and should be discarded immediately.
Can you freeze lump crabmeat?
While you can freeze lump crabmeat, it's generally not recommended for optimal quality. Freezing can alter its delicate texture, making it a bit stringier or drier upon thawing. If you must freeze it, do so in an airtight container for up to 2-3 months and use it in cooked dishes rather than raw preparations.
