Crab

Crab appears in tinned form across several species and formats, from the premium whole Dungeness crab of the Pacific Northwest to lump crabmeat packed for the food service industry and spider crab conservas from Galicia. Galician spider crab (centolla) is among the most celebrated shellfish in Spanish conservas, hand-picked and packed in its shell broth. Pacific Dungeness crab from Alaska and the Pacific Coast is the premier North American tinned crab species, prized for its sweet, delicate flesh. King crab from Alaska and Russia appears in premium tinned format from specialty producers. Blue swimmer crab is common in Asian tinned seafood. Snow crab from the Bering Sea is processed at industrial scale for food service.

How to eat it: fold it into a salad with lemon and a little mayo, pile it onto toast, or through pasta with butter and parsley.