Brown Crab
Cancer Pagarus
Brown crabs are plentiful around the coastlines of Scotland and can be found in rocky outcrops and deep holes. They are red-brown in colour and have a distinctive shell and fairly heavy when in peak seasonal state.
Crab claws and legs provide a delicious, sweet white meat. The body is filled with rich brown, strong-tasting meat. Their meat is popular as dressed crab, pasta dishes, pâtés and soups and with salads of chilli and avocado.
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Nutrition
How shellfish can fuel your body and brain.
Essential nutrients
Prawn/Langoustine has large values of Iodine, proven to help pregnant and breastfeeding women through the mother’s milk in child development. Lodine is also thought to reduce the risk of breast cancer.
Protein rich
Lobster contains as much protein as chicken. Easy to digest and premium quality. Brown crab is also low in calories and provides high levels of protein. Langoustines contain 6 times
Antoxidants
Antioxidants such as selenium, zinc and vitamin E from langoustines can help ease symptoms associated with arthritis. This is 6 times more than contained in chicken.
Good for your heart
Crabs and lobsters are a rich source of Omega-3. 100g of crab meat provides 45% of your recommended weekly intake of Omega-3. Lobsters are a great source of Omega-3, 100g of Lobster provides you with 14% of your recommended weekly intake of Omega-3. (Source: Shellfish Association of Great Britain)
Omega-3 is the name for a type of fat found in oil-rich seafood. These fats cannot be made in the body so a dietary supply is essential – this can help protect the heart and are proven to reduce heart disease. They are also believed to reduce the risks of developing some forms of cancers.
