Crab meat or crabmeat is the meat found within a crab. It is used in many cuisines across the world, prized for its soft, delicate, sweet taste. Brown crab (Cancer pagurus), blue crabs (Callinectes sapidus), blue swimming crabs (Portunus pelagicus), red swimming crabs (Portunus haanii) are among the most commercially available species of crabmeat globally.
In Western Europe crab meat is derived primarily from the species Cancer pagurus. Cancer pagurus is a large crab noted for the sweet, delicate flavor of its meat. It is also known as The 'Brown Crab' and the 'Common' or 'Edible Crab'. The best grade of Crab Meat is 'handpicked' - this refers to the method by which the crab has been processed (by hand) and ensures the flavor of the crab meat is unadulterated. By contrast 'machine processed crab' is produced by using water or air to blast the crab meat from the shell which has a detrimental effect on the flavor.
The Brown Crab contains two 'grades' of meat: White Meat from the claws and legs is low in fat and high in protein, it has a delicate, sweet flavor. Brown Meat from the body has a higher natural fat content, but is also extremely high in Omega-3.
In many fisheries, crab meat is harvested by declawing of crabs. This is the process whereby one or both claws of a live crab are manually pulled off and the animal is then returned to the water. The practice is defended because some crabs can naturally autotomise (shed) limbs and then about a year later after a series of moults, regenerate these limbs. It is argued that declawing therefore provides a sustainable fishery, however, declawing can lead to 47% mortality and negative effects on feeding behaviour.
For the U.S. market the meat of crabs comes in different grades, depending on which part of the crab's body it comes from and the overall size of the crab the meat is taken from.
Colossal crab meat, also called Mega Jumbo Lump, is the largest whole unbroken pieces available from the blue crab and blue swimming crab.The colossal meat is taken from the two largest muscles connected to the back swimming legs of the crab. The lumps, or pieces, in the Colossal grade are bigger than those in the Jumbo Lump.
Jumbo lump 
The jumbo lump grade crab meat comes from larger crabs, is the meat from the two large muscles connected to the swimming legs. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color.
The Lump grade of crab meat is composed of broken pieces of Jumbo Lump, which are not included in the Jumbo Lump grade pack, and other flake pieces. This grade of crab meat is ideal for crab cakes and it is commonly used by manufacturers.
Back fin 
The back fin portion consists of flakes of white meat, coming both from the special meat and the jumbo lump. Back fin is a popular crab meat for Chesapeake Bay, Maryland style crab cakes
The "special meat" is shreds and small flakes of white meat from the body cavity of the crab. It is generally used for all dishes in which white crab meat is used.
Claw meat is the dark pink meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive than the white color meat grades. It is often used in soups, where the strong taste comes through.
Claw Fingers 
Imitation crab meat is widely used in America as a replacement for 100% crab meat in many dishes - popularly used in American sushi (e.g. California roll).
The flaky, red-edged faux crab often served in seafood salad or California roll is most likely made of Alaska Pollock. Also called Walleye Pollock, Snow Cod, or Whiting, this fish is abundant in the Bering Sea near Alaska and can also be found along the central California coast and in the Sea of Japan. Pollock has a very mild flavor, making it ideal for the processing and artificial flavoring of imitation crab. While Pollock is the most common fish used to make fake crab. New Zealand Hoki is also used, and some Asian manufacturers use Southeast Asian fish like Golden Treadfin Bream and White Croaker.
The processing of imitation crabmeat begins with the skinning and boning of the fish. Then the meat is minced and rinsed, and the water is leached out. This creates a thick paste called surimi. The word means "minced fish" in Japanese, and the essential techniques for making it were developed in Japan over 800 years ago. Surimi is commonly used in Japan to make a type of fish ball or cake called kamaboko. In 1975, a method for processing imitation crabmeat from surimi was invented in Japan, and in 1983, American companies started production.
Imitation crab meat contains a small percentage of crab meat.
See also 
- "Grades of Crab Meat". Phillips foods.
- "Crab Meat Products". Newport International.
- "Crab Diagram". Heron Point Seafood.
- "Crab Meat Diagram". Byrd International.
- "Stone crabs FAQs". Florida Fish and Wildlife Conservation Commission. Retrieved 23 September 2012.
- Gary E. Davis, Douglas S. Baughman, James D. Chapman, Donald MacArthur & Alan C. Pierce (1978). Mortality associated with declawing stone crabs, Menippe mercenaria. US National Park Service. Report T-522.
- Lynsey Patterson, Jaimie T. A. Dick & Robert W. Elwood (2009). "Claw removal and feeding ability in the edible crab, Cancer pagurus: implications for fishery practice". Applied Animal Behaviour Science 116 (2): 302–305. doi:10.1016/j.applanim.2008.08.007.