Crab meat, also known as crab marrow, is the edible meat found in a crab, or more specifically in its legs and claws. It is widely used in global cuisines for its soft, delicate and sweet flavor.

Crab meat is low in fat, and provides about 340 kilojoules (82 kcal) of food energy per 85-gram (3 oz) serving. Among the most commercially available species are the brown crab (Cancer pagurus), blue crab (Callinectes sapidus), blue swimming crab (Portunus pelagicus), and red swimming crab (Portunus haanii).

Grading systems vary by region, with distinctions such as white meat and brown meat based on body part and color.

The methods of crab meat harvesting differ between fisheries, including both whole-crab processing and declawing, where one or both claws are removed and the live crab is returned to the water. This practice is controversial due to animal welfare concerns, although some species can regenerate lost claws through molting, typically about a year later. Crab meat is consumed fresh, frozen, canned, or as imitation crab (a processed seafood product). Labor practices, sustainability, and regional fishing regulations also influence the industry, with notable challenges in areas like the Chesapeake Bay and European fisheries.

In Western Europe, particularly the United Kingdom, crab meat is commonly sourced from the species Cancer pagurus. This is a large crab noted for the sweet, delicate flavour of its meat. It is also known as the brown crab, the common crab or the edible crab. The United Kingdom hosts significant fisheries for C. pagurus, with major operations in Scotland and substantial activity in the South West of England, notably Cornwall and Devon.

The highest grade of crab meat is "handpicked" — referring to the manual extraction process that preserves the meat's natural flavor. In contrast, "machine processed crab" employs water or air to separate the meat from the shell, which can adversely affect the flavor. C. pagurus crab meat is widely consumed throughout the countries from where it is fished. Due to its limited fresh shelf life of only about four days, much of the crab meat available through retailers is sold from previously frozen stock. Freezing can alter the texture and diminish the natural flavor of white crab meat, as its water content crystallizes during freezing. Alternatively, pasteurization offers a means to extend shelf life without significantly compromising flavor when done carefully.

C. pagurus provides two distinct types of meat:

White crab meat comes from the claws and legs. Predominantly white, it may exhibit a natural red or brown tinge. This meat is low in fat and high in protein, offering a delicate, sweet flavor, a pleasant aroma, and a flaky texture. Its versatility allows it to be used in various dishes, including sandwiches, pastas, risottos, salads, and as a canapé topping.