Crab is a lean protein source — 20.2 g protein, 7.5 g fat per 100 g. Fish protein scores DIAAS 1.0–1.15 (Huang et al., Crit Rev Food Sci Nutr 2018). Whole crab yield is ~25% edible meat — log picked meat only.
How should I track Crab, blue, crab cakes, home recipe?
Crab, blue, crab cakes, home recipe is high in zinc. For the most accurate tracking of Crab, blue, crab cakes, home recipe, weigh it raw and boneless. Fish loses 15–25% of its weight during cooking as water evaporates (USDA cooking yield data). If you are using canned fish, the drained weight is what matters — the difference between oil-packed and water-packed can be 40–80 calories per can. A quick drain-and-weigh habit saves you from hidden calories. Also keep in mind that smoked or cured fish has different values than fresh due to moisture loss and added salt.