Plain fully cooked crab meat in small amounts is safe. Remove all shell fragments; raw crab carries parasite risk. Avoid seasoned, buttered, and salted preparations common in restaurant and home recipes.
Crab is a marine shellfish sold as fresh-picked meat, frozen legs, canned meat, and prepared seafood mixes.
Used in boils, crab cakes, sushi, pasta, dips, and salads. Restaurant recipes typically include butter, garlic, spice blends, and salty sauces.
Imitation crab sticks contain starches, flavorings, and high sodium. Seafood boil packets add concentrated salt and chili heat. Crab salads and dips often include alliums and rich sauces.
