C
Part of CrabOva (eggs) of a female crab
AppearanceBright orange to deep red, sometimes speckled
Flavor ProfileRich, briny, slightly sweet, with intense seafood notes
Buy it or make it
Get some
Buy it
Common carton size
On the shelf at your store. Live pricing is coming soon.
Add to shopping listStorage
Crab roe is highly perishable. It's best used immediately after harvesting from the crab. If storing briefly, keep it refrigerated and consume within a day.
Nutrition
Cooking Tips
Gently scrape the roe from the crab's body cavity before cooking or serving the crab.
Incorporate crab roe into sauces, bisques, or seafood pasta for an intense ocean flavor and vibrant color.
It can be lightly sautéed or whisked into dishes for a creamy texture.
Pairs With
Seafood broths and stocks
Cream-based sauces
Pasta and risotto
Eggs and omelets
Butter and lemon
Common Mistakes
Overcooking crab roe, which can make it tough and less flavorful.
Discarding the roe, as it's a delicacy with a unique taste.
Also called
Aliases
- Crab Roesplural
/crab-roes