Abstract
The gross composition of the edible tissues of Atlantic Queen crab, Jonah crab and Red crab was determined by standard analytical methods and results compared to those obtained for analysis of edible tissues in other species of crab. In addition, the concentrations of various cationic constituents of the ash (Na+, K+, Ca++ and Mg++) and phosphate were estimated in hydrogen peroxide‐sulfuric acid digests of meat samples of each of the three Crab species. The nutritive value of crabmeat from these species is discussed in terms of protein content, mineral composition and overall calorific value.
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