Crab
The vast majority of crab harvested in Quebec is snow crab which is also known as queen crab.
One of 4,000 species of crab, the snow crab lives in the deep cold waters of the North Atlantic. These conditions have a definite effect on the quality of the crab meat which is unique.
The snow crab is a crustacean with a flat,
almost circular body, and five pairs of spider-like legs, all
longer than the width of its orange-brown shell. The front pair of
legs is equipped with powerful claws.
Its stringy, lean, white flesh is highly prized because it is only
found in the claws and legs, which only account for about a quarter
of the crab's total weight. The crab's liver and
the creamy substance under its shell are also edible.
The snow crab legs found on the market are categorized by number of claws per pound. Bigger than the female, the male crab can weigh up to 1.25 kilogram and, it is the only crab harvested.
- Crab can be grilled, boiled or steamed.
- Its tender, flaky flesh is used in salads, stuffings, dips and appetizers.
- Crab is also perfect with pasta, sandwiches, crêpes or served au gratin.
Click here for cooking methods and more useful tips and suggestions !
 Crab Spirals with Lemon & Dill |
 Crab Salad With Papaya |
 Smoked Salmon and Crab Crisp |
 Crab-stuffed Avocados |
 Snow Crab and Asparagus Sabayons |
Snow crab is an excellent source of protein, vitamin B12, zinc, potassium and selenium. It is also high in omega-3 fatty acids (EPA and DHA). Fresh snow crab should be stored in an airtight container and eaten within 24 hours.
Fresh snow crab should be prepared as soon as possible after purchase.
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Refrigerator 4° C
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Freezer 18° C
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Cooked crab
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1 to 2 days
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1 month
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