meat of edible aquatic invertebrate with a shell (especially a mollusk or crustacean)

a cocktail of cold cooked crabmeat and a sauce

Atlantic crab; most common source of fresh crabmeat

legs of especially Alaska king crabs

freshly molted crab with new shell still tender and flexible

crabmeat usually canned; from Japan

meat of large cold-water crab; mainly leg meat

a cocktail of cold cooked crabmeat and a sauce