Crab Cuisine: Nutritional Treasure
Crab Cuisine: Unraveling the Nutritional Treasure and Suitability for Consumption
Introduction
Crabs, or Ketam in Malay language, with their small monster appearance but taste good @ mouth-watering taste, have been a favorite delicacy for fresh water as well as sea foods. Some people categorized it as exotic food. But what ever it is, this creature taste nice provided it is prepared by experience cook or chef.
I. Categorization: Fish or Shellfish?
Crabs belong to the crustacean family, making them part of the shellfish category. While they do live in water, like fish, their biology and characteristics differ significantly. Crabs possess a hard exoskeleton, five pairs of legs (including one pair of claws), and a unique sideways walking style, they won’t walk straight and almost all the time walks sideway.
II. Nutritional Value of Crab
- Protein Powerhouse
- Low in Calories and Fat
- Rich in Essential Nutrients
- Omega-3 Fatty Acids
III. Crab is a Good Food to Take but as any other foods or drink, don’t over do it. The not so good thing is that it is a very pricy menu in a restaurant. Improper cooking could make crab menu a risky menu as it might contain viruses or bacteria that might not be killed if not properly cooked.
IV. you should Avoid Eating Crab if you commonly get food or sea food allergic, suffer from gout, problem with cholesterol. There is also a case people said that if you ever suffered STD diseases, it can re-activate the disease even though you have medically treated the diseases well.
Anyway, those who love eating crab, you can drive to Serian town to King Crab cafe. You will find nice Crab Menu.