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Wild caught claw crab meat

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Wild caught claw crab meat healthy?

Wild caught claw crab meat scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. The product is primarily composed of high-quality blue swimming crab meat, which is a good source of protein and omega-3 fatty acids.

How processed is Wild caught claw crab meat?

Wild caught claw crab meat is NOVA Group 3: Processed Foods.

Which ingredients drive Wild caught claw crab meat's score?

In Scout's ingredient-by-ingredient analysis, Blue Swimming Crab Meat counts in its favor; Sodium Acid Pyrophosphate is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Wild caught claw crab meat

Private Selection
65 Fair

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Kroger
Category Meat and Seafood
Summary

The product is primarily composed of high-quality blue swimming crab meat, which is a good source of protein and omega-3 fatty acids. However, it includes sodium acid pyrophosphate as a preservative, which is a synthetic additive that can contribute to dietary phosphorus intake. The presence of this additive and the processing level limit the score, despite the beneficial aspects of the crab meat.

Key ingredients 2

Blue Swimming Crab Meat
Good

Blue Swimming Crab Meat is a high-quality source of protein with essential nutrients. It is minimally processed and provides omega-3 fatty acids beneficial for heart health. The wild-caught nature ensures a natural diet and better nutrient profile compared to farmed alternatives.

Risks

Potential risks include allergies to shellfish, which can cause severe reactions in sensitive individuals.

Benefits

Rich in protein and omega-3 fatty acids, supporting muscle maintenance and cardiovascular health.

Sodium Acid Pyrophosphate
Bad

Sodium Acid Pyrophosphate is used as a preservative to retain color in seafood products. It is a synthetic additive that can contribute to dietary phosphorus intake. Excessive consumption of phosphates may lead to imbalances in calcium and phosphorus levels in the body.

Risks

High intake of phosphates can lead to kidney damage and bone health issues over time.

See more about Sodium Acid Pyrophosphate →

Processing

Group 3 · Processed

Processed Foods

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