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Walking SidewaysThe Remarkable World of Crabs$
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Judith S. Weis

Print publication date: 2012

Print ISBN-13: 9780801450501

Published to Cornell Scholarship Online: August 2016

DOI: 10.7591/cornell/9780801450501.001.0001

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Eating Crabs

Eating Crabs

Chapter:
(p.182) Chapter Nine Eating Crabs
Source:
Walking Sideways
Author(s):

Judith S. Weis

Publisher:
Cornell University Press
DOI:10.7591/cornell/9780801450501.003.0009

This chapter explores the variety of processes and problems in crab consumption. Crabmeat, like fish, is a nutritious food, low in calories and fat but high in protein and omega-3 fatty acids, which help prevent heart disease. The chapter looks at how live crabs and crabmeat are both processed for consumption, as well as the ways in which crab can be eaten, and also briefly explores how crabs are used in ways other than as foodstuff. In addition, the chapter lists some famous crab dishes and their origins. Finally, the chapter looks into some food safety risks that come with eating crabs, such as spoilage, contamination, toxins, parasites, and allergies.

Keywords:   crab consumption, crabmeat, crab dishes, food safety issues, health benefits

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