Fresh crab

Fresh crab is a highly prized marine ingredient in gastronomy for its delicate flavor and juicy texture. It refers to freshly caught and unprocessed crab, which guarantees its maximum freshness and quality for use in various culinary preparations, from soups and stews to salads and baked dishes.

This crustacean is native to various coastal areas around the world, especially the cold waters of oceans and seas, where it inhabits sandy or rocky bottoms. In Latin America, it is commonly found in countries with coastlines, standing out in the cuisine of the Pacific and Caribbean coasts.

Fresh crab is an excellent source of lean protein, low in fat and rich in minerals such as zinc, calcium, and iron. Furthermore, it provides omega-3 fatty acids that promote cardiovascular health. Its content of B-complex vitamins contributes to the proper functioning of the nervous system and energy production.

In different Spanish-speaking regions, fresh crab may be known by different names or synonyms, including: jaiba (especially in Mexico and Central America), cangrejito, or simply crab. These terms may vary slightly depending on the specific species and geographical area.