Nutritional Facts

Irish brown crab are a good source of protein and saturated fats.

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The meat from the claws and body of Irish brown crab not only have distinctive tastes, but have different levels of nutrients which are outlined in the tables below.


(Information based on cooked claw meat)

 The white meat from the claws is a high protein source and low fat.


(Information based on cooked meat from the body)

The brown meat from the body of the Irish brown crab is a high protein and fatty acid source which are an important beneficial nutritional feature of shellfish.

Long chain omega-3 fatty acids

Long chain omega-3 fatty acids are called DHA and EPA. They are only found in oily fish such as herring, mackerel, salmon, sardines, pilchards, kippers and trout. The human body has very limited ability to make long chain omega-3 fatty acids. Therefore, they are sometimes referred to as essential fatty acids.

Previous research by Holland et al., 1993 shown in the table below shows levels of EPA and DHA for a number of species including crab. 


These long chain omega-3 fatty acids are very important as they help to prevent blood clots forming and are protective against heart disease. They are also important for brain and eye development in babies during pregnancy and early life. This is why fish is recommended, especially oily fish. More information can be found in the Food Safety Authority of Ireland publication 'Healthy Eating Guidelines 2011'.


Holland, B., Brown, J., & Bus, D.H., 1993. Fish and Fish Products; the third supplement to McCance and Widdowson's The Composition of Fodds (5th Edition), HMSO, London. Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods sixth summary edition. Cambridge: Royal Society of Chemistry. MAFF (1998) Fatty Acids; Seventh supplement to McCance and Widdowson's The Composition of Foods (5th Edition), HMSO, London.