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.
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