Crab meat or crab marrow is the meat found within a crab, or more specifically, the leg of a crab. It is used in many cuisines around the world, prized for its soft, delicate and sweet taste. Crab meat is low in fat and provides around of food energy per serving. Brown crab (Cancer pagurus), blue crabs (Callinectes sapidus), blue swimming crabs (Portunus pelagicus), and red swimming crabs (Portunus haanii) are among the most commercially available species of crabmeat globally. In some fisheries, crab meat is harvested by declawing of crabs. This is the process whereby one or both claws of a live crab are manually pulled off and the animal is then returned to the water. The practice is defended because some crabs can naturally autotomise (shed) limbs and then about a year later after a series of moults, regenerate these limbs. Grades European crab In Western Europe crab meat is derived primarily from the species Cancer pagurus. C. pagurus is a large crab noted for the sweet, delicate flavour of its meat. It is also known as the "brown crab", the "common crab" or the "edible crab". The United Kingdom is the largest fishery for C. pagurus with large fisheries in Scotland and a smaller but substantial fishery in the South West of England in Cornwall and Devon. The best grade of crab meat is "handpicked" - this refers to the method by which the crab has been processed (by hand) and ensures the flavour of the crab meat is unadulterated. By contrast "machine processed crab" is produced by using water or air to blast the crab meat from the shell which has a detrimental effect on the flavour. C. pagurus crab meat is widely consumed throughout the countries from where it is fished. Due to its short fresh shelf life of around 4 days, much of the crab meat available through retailers is sold from defrosted crab. White crab meat has a natural water content that crystallises when frozen. Once defrosted this leads to an alteration in the texture of the crabmeat and a loss of the natural flavour. This crab meat is also available pasteurised, which avoids the pitfalls of freezing and should, when produced with care, have a flavour almost indistinguishable from fresh crab. C. pagurus contains two types of meat: White meat White crab meat comes from the claws and legs of the crab