Crab

What Is Crab (Pavurya)?

Pavurya is the general name commonly used on Turkey's coasts for large crab species with strong claws. It is recognized by its hard shell and thick claws; it lives on rocky and sandy shores.

The edible part is the claw and body flesh; this sweetish, fibrous, white flesh is removed after boiling. It is enjoyed as a meze, in salads, and cold dishes.

Nutritional Value of Crab

100 g of raw crab flesh contains approximately 83 kcal of energy, 17.4 g of protein, and only 0.7 g of fat; it is quite rich in vitamin B12. It is a lean, light seafood.

What Are the Benefits of Crab?

With its high-quality protein, low fat, and B12 content, crab can be considered a light part of a balanced diet.

This information is general; crab is a food, not a substitute for medical treatment. Those with shellfish allergies should be careful.

How to Choose Crab

The best is live, active crab; specimens that feel heavy, with intact claws and a clean scent, are preferred. Heaviness indicates that the flesh is full.

• Live specimens should be active, with strong claws
• Should feel heavy for its size (flesh full)
• Scent should be a clean sea smell

How to Store Crab

Live crab should be kept briefly in a cool, moist environment and cooked as soon as possible. Cooked crab keeps in a sealed container in the refrigerator for 1–2 days.

Using Crab in the Kitchen

Crab is mostly boiled in spiced water, with the claw and body flesh removed and used in meze, salads, and sauced dishes. Its flesh is well-suited to simple serving with lemon and olive oil.

How Is Crab Boiled?

Washed live crab is dropped into boiling, salted-spiced water; it cooks within a few minutes as the shell turns red, then is strained and left to cool.

How Is Crab Meat Removed?

The claws of cooled crab are cracked open and the flesh inside removed; the body is opened and the white flesh scooped out with a spoon. A nutcracker or mallet is used for the hard shell.

Which Recipes Use Crab?

Boiled crab meze, crab salad, sauced crab, and stuffed crab are its best-known uses.

Frequently Asked Questions

Which part of crab is eaten?

Mainly the claw meat and white body flesh are eaten; in large specimens, leg meat is also used.

Are pavurya and crab the same?

Pavurya is a common name used for large-clawed crab species; in other words, pavurya is a type of crab.

How do you know if crab is full of meat?

A crab that feels heavy for its size has full flesh; ones that feel light may have less meat.

When is crab most abundant?

Its peak season is generally autumn and winter; during this period its flesh is more flavorful.