Crabs Key Terms

Learn important terms about these multi-legged sea creatures

By Paula Papp

There are over 4,400 varieties of crabs, many of which are grown for human consumption. Crabmeat is a great source of selenium and chromium, which help prevent cancer and elevate the "good" cholesterol levels. If you are planning on eating crabmeat, it is important to know which parts are not only edible but can also provide a health benefit. Crabmeat is solid protein and is around 50 calories for a half-cup serving. The following is a summary of important terms relating to crabmeat.

Hard-shell crabs

Hard-shell crabs that are male are referred to as "Jimmies" and are usually more meaty and larger than females. Female hard-shell crabs are "Sooks" and are usually for use as pasteurized meat.
Try: Blue Crab Info has information about hard-shell crabs, along with health benefits, uses and anatomy.

Soft-shell crab

A soft-shell crab is one whose shell has been shed. This type of crab is considered a great eating crab because it can be consumed in its entirety, soft shell and all.
Try: When considering using soft-shell crabs for food, visit Serious Eats New York. This is a complete reference source for all things related to soft-shell crabs, including types, buying tip and recipes.

Crab boil

A crab boil refers to cooking crabs in boiling water that is seasoned. The seasonings are usually prepackaged and are a mixture of spices and herbs. The blend is usually made of peppercorns, bay leaves, cloves and mustard seeds but can have a variety of other items.
Try: Visit the Wise GEEK to learn more about crab boils.

Lump crabmeat

Jumbo lump or lump crabmeat is obtained from the large muscles that the crab uses to help swim. This type of meat is in dishes such as crab cakes and crab imperial.
Try: The Nibble offers excellent information on jumbo lump crabmeat and other grades of edible crabmeat.

Back fin

Back-fin crabmeat is the grade of meat that is preferred for most types of crab dishes. This type is also known as lump, back fin or a combination of each term - back-fin lump - because it contains a large amount of white crabmeat. It is in gazpacho, crab benedict and other types of pasta dishes.
Try: Phillips Foods has additional information on the types and grades of crabmeat.

Stone crabs

Stone crabs are a great source of low-fat protein, selenium and magnesium. The claws make up half the weight of the whole crab and are an excellent food source. A 3-ounce serving is around 110 calories and is just 1.2 grams of fat. Stone crabs have many detoxifying substances and antioxidants.
Try: The National Marine Fisheries Service has an extensive amount of information concerning a stone crab's life, habitat, sustainability and other marine data.