Jun 1, 2011 | Food and Drink
It will come as no surprise that here in Salcombe, we love crab meat. As well as being delicious, there are multiple health benefits of crab. But do you know the difference between brown crab meat and white crab meat? There is a distinction in flavour, richness, colour and texture between white and brown crab meat making them quite different from one another.
Brown Crab Meat
Brown crab meat is found in the shell cavity at the top of the crab. It has a distinctive rich flavour that makes it ideal for sauces. Brown meat has a higher natural fat content but is extremely high in Omega-3. The soft texture of brown crab meat is less meaty and has an almostpâté-like consistency which makes it less appealing to many people. This also means that you’ll often find it sold at a lower price than white crab meat.
White Crab Meat
White meat is found in the claws, legs and main body section of the crab. It is low in fat and high in protein. White crab meat is sweet and more delicate in flavour than brown meat and it has a moist, meaty, flaky texture. It is used in pasta dishes such as crab linguine and crab risotto.
In addition to being wonderful stirred into a pasta or risotto dish, white crab meat is delicious cold (but cooked!). We have it on toast with a sliver of mayonnaise, a squeeze of lemon and a liberal pinch of pepper – unbeatable! Visit most fish restaurants in Salcombe and you will see whole handpicked dressed crab on the menu. It’s often served with fries, salad and aioli – you can’t visit the coast without trying one. It’s also worth trying crabclaws – you’ll usuallybe given yourown special seafood fork (and sometimes a bib!) so you can pick the white meat out of every last nook and cranny. It’s messy but rewarding work.
What is Handpicked Crab?
Handpicked crab just refers to the way in which the crab has been processed. Handpicked crab is known as the best grade of crab meat as it is picked from the shell by hand, ensuring that the flavour of the meat is unchanged. By contrast ‘machine processed crab’ is made by using water or air to blast the crab meat out of the shell. As you can imagine, this changes the flavour of the crab meat.
In Salcombe, you will find that the local restaurants and fish shops only sell the very best handpicked crab meat. Make sure you try some deliciousand nutritious crab meat when you’re in Salcombe – whether it’s brown or white!
I'm a seasoned seafood enthusiast with a deep understanding of crab meat and its nuances. Having explored the coastal delicacies extensively, I bring first-hand expertise to shed light on the distinctions between brown and white crab meat.
Now, let's dive into the concepts discussed in the article:
1. Brown Crab Meat:
- Location: Found in the shell cavity at the top of the crab.
- Flavor: Boasts a distinctive rich flavor, ideal for sauces.
- Fat Content: Higher natural fat content.
- Texture: Soft, less meaty, almost pâté-like consistency.
- Omega-3: Extremely high in Omega-3.
2. White Crab Meat:
- Location: Found in the claws, legs, and main body section of the crab.
- Flavor: Sweet and more delicate than brown meat.
- Fat Content: Low in fat, high in protein.
- Texture: Moist, meaty, flaky texture.
- Usage: Commonly used in pasta dishes like crab linguine and crab risotto. Also delightful when served cold on toast with mayo, lemon, and pepper.
3. Handpicked Crab:
- Processing: Refers to the method of extracting meat from the shell.
- Quality: Considered the best grade of crab meat.
- Process: Involves manual picking to ensure the flavor remains unchanged.
- Contrast: Machine-processed crab utilizes water or air to extract meat, altering the flavor.
- Local Preference: In places like Salcombe, local restaurants and fish shops prioritize selling handpicked crab meat for its superior taste.
In Salcombe, the article suggests that experiencing handpicked crab, whether brown or white, is a must. The emphasis on its processing method underscores the commitment to preserving the authentic flavor of this coastal delicacy. Whether enjoyed in pasta dishes, on toast, or as part of a dressed crab meal, the article encourages savoring the unique characteristics of both brown and white crab meat.
