Crab
Many different species of crab are eaten worldwide, and some MSC-certified crab is now available. Each species has different characteristics, but generally crab has a delicious, sweet-flavoured and firm meat.
Whole-cooked crabs make a delicious and simple meal whilst recipes from around the world use fresh or canned crab in different ways - crab soups (France), crab cakes (US) and Masala crab (Asia).
Always look for the ecolabel when shopping or dining out to ensure you're buying certified sustainable seafood.
Where to buy
Use our Where to buy search to find shops and restaurants selling sustainable crab near you.
Recipes
Meet the snow crab and flounder fishers
Seine fishing in Kyoto dates back to the 1340s when fishers started catching coastal flatfish using seine nets. The fishery started to target snow crabs nearly 500 years later in 1800 and by 1913 there were 70 boats working with hand-trawls around the Amino and Taiza areas.
Meet the Atlantic red crab fishers
The Atlantic deep-sea red crab fishery was started in the early 1970s. In October 2009 it became the first U.S. East Coast fishery to earn MSC certification.
