Crab
Cancer pagurus · edible crab · tourteau
Crab: what every chef needs to know
Cooks reach for Crab because it delivers as a crustacean living in rocky coastal zones of the Atlantic Ocean and North Sea. The crab yields two types of meat: white crabmeat from the claws and legs (firmer, sweeter) and brown crabmeat from the body (more flavoursome, richer). Fresh crab is seasonally available. In commercial kitchens, crab is used in bisques, salads, tapas, and as a luxury garnish. Crab has relatively high sodium content and is a well-known allergen (crustaceans). It is essential to work with live or rapidly chilled crab immediately after catching, as bacterial growth after death progresses very quickly.
Crab: nutritional values per 100g (cooked, uitgewerkt)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Crab: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Creamy soup of crab and crab shells, aromatised with cognac, double cream and thyme.
Cooked crab presented in its own shell with homemade mayonnaise and fresh salad.
White and brown crab meat mixed with avocado, lemon mayonnaise and fresh herbs.
Crab: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Use heavily salted boiling water (30g salt per litre); submerge live crab quickly or stun first by placing in the freezer for 30 minutes.
Steaming provides slightly better flavour retention than boiling; especially for smaller specimens this is the preferred method for fine dining.
Cool cooked crab quickly to 4°C or below in ice water; than pick the meat for salads or garnish.
Crab: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Crab: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
North Sea brown crab (Cancer pagurus) is at its best from June to November. Live crab retains quality longest; cooked crab should be processed promptly.
Crab: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Crab: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The steely minerality and chalky structure of Chablis Grand Cru cut through the rich brown crab meat and enhance its briny character.
- Chablis Grand Cru
- Chablis Premier Cru
The intense tropical saute and herbaceous quality of Marlborough Sauvignon blanc pair with the sweet flavour of white crab meat.
- Marlborough
- Wairarapa
The fine bead and brioche tones of blanc the Blancs Champagne form a classic luxury combination with crab.
- Champagne Blanc de Blancs
- Cramant
- Le Mesnil-sur-Oger
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Crab
At what temperature should you store Crab?
Store Crab at 0-4°C (freshly cooked); -18°C (deep freeze), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Crab professionally?
The primary professional technique for Crab is Boiling at 100°C for 12-15 minutes per kg. Always verify core temperature with a calibrated probe thermometer.
Does Crab contain allergens?
Crab contains: Shellfish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Crab?
Crab provides 72 kcal, 14.8g protein and 1.4g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Crab in season?
Crab is in season in Northern Europe during Jun, Jul, Aug, Sep, Oct, Nov. Availability varies by climate zone and import market.
Alternatives for Crab
Professional substitutes for crab in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Zoetere, malsere flavour. perfect for bisques, aperitiefs and salad-presentaties.
Kleiner formaat, less complex. Budget-alternatief for schaaldiergerechten.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
