Crabmeat is the flesh of crabs, extracted from claws, legs, and body, prized for its sweet, delicate flavour. White meat from the claws is firm and premium; brown meat from the body is richer and stronger-tasting. It is eaten fresh, in salads, sandwiches, and bisques, or processed into pastes and dressed crab. Freshness is critical: crab spoils rapidly and must be cooked live or immediately after capture, then chilled promptly. Nutritionally it offers lean protein, selenium, and vitamin B12. Imitation crab, made from processed fish, is a cheaper substitute that bears little resemblance to the real thing.