Crabs are decapod crustaceans, characterized by a broad hardened carapace and ten limbs, inhabiting marine and freshwater environments worldwide. Many species are harvested as seafood, from swimming crabs and mud crabs to king crabs, and they are sold live, fresh, frozen, or canned according to market and logistics. Their flesh is prized for its sweet flavour and tender texture but is highly perishable once cooked. Food-safety management covers live holding, humane killing, validated cooking, and cold-chain control, while sustainability certification addresses overfishing of prized stocks.