Celebrated: March 9
Shell Yeah, It’s Crab Day
Crab meat has long reigned as a delicacy of the sea—sweet, tender, and buttery-soft. On March 9, we celebrate National Crab Meat Day, honoring both wild-caught and imitation varieties that find their way into everything from crab cakes to sushi rolls.
Whether you're a Chesapeake Bay purist or a California roll loyalist, there's a crab dish for every taste and table.
Real vs. Imitation Crab: What’s the Difference?
The U.S. crab market is booming—and so is the imitation crab industry, which uses surimi (a fish paste, typically made from pollock) to create a crab-like texture and flavor. It’s more affordable, lower in fat, and easy to use in ready-to-eat foods. But when it comes to rich, flaky crab flavor, real crab meat still claws its way to the top.
According to the National Fisheries Institute, Americans consume over 200 million pounds of crab per year.
Imitation crab (often labeled as "krab") is a staple in sushi, seafood salads, and dips—and comes with its own labeling quirks.
Blue crab, Dungeness, and king crab are among the most prized U.S. varieties for their texture and sweetness.
What’s in a Label? Food Safety & Regulatory Notes from Certivance
Whether you're serving real crab or imitation:
- Label Origin Clearly: If using surimi, you must not label it as “crab meat.” Use terms like “imitation crab” or “crab-flavored seafood made with surimi.”
- Allergen Alerts: Real and imitation crab both contain fish and often shellfish—plus wheat, eggs, or soy depending on the binder used. Watch your allergen declarations!
- Cold Chain Counts: Crab meat is highly perishable. Be sure to maintain strict temperature control (under 40°F) during storage and transport.
- Sustainability Claims: If you're advertising “sustainably caught” or “wild,” ensure it’s backed by certification (like MSC or similar programs) to avoid misbranding.
Need to verify your seafood labeling or product identity?
Certivance supports seafood producers and processors in staying compliant with FDA labeling and safety requirements. Let us help you avoid murky waters.
Ways to Celebrate National Crab Meat Day
- Cook It Fresh: Try your hand at crab cakes, bisque, or crab-stuffed mushrooms.
- Order Out: Visit a local seafood restaurant and ask about their crab sourcing—it’s a great way to support traceable, sustainable seafood.
- Crab & Tag: Share your favorite crab dish or recipe on social with #CrabMeatDay and tag @Certivance.
Sources:
- National Day Calendar – National Crab Meat Day
- FDA Seafood Labeling & Surimi Guidelines
- National Fisheries Institute – U.S. Crab Consumption Trends
