Crab
Crab is a marine crustacean harvested from the wild or cultivated in aquaculture, traded primarily as whole animal or processed meat for human consumption. It is sold in metric tonnes and moves through live, chilled, frozen, or canned forms.
Prices, specifications and international trade for crab under HS 030614.
Crab Price
Published reference · Jul 1, 2026
Crab is quoted in USD/t at CAN. Historical customs values may differ from the headline reference.
Explore crab pricesCrab Exports and Imports
Canada led reported crab exports in 2025, at $1.3B.
Compare crab exporting countriesCrab Specifications and Quality
Crab grading factors include Shell width and External appearance.
Grading Factors
Quality assessment for crab considers Shell width and External appearance.
- Shell width
Measurement of carapace width used to grade size categories, important for market classification.
- External appearance
Visual assessment of shell integrity, colour and odour to detect defects.
Common Defects
Recorded defects for crab include Shell deformation, Off‑odour, and Foreign matter.
- Shell deformation
Cracks or bends in claws or legs caused by handling or growth, leading to rejection.
- Off‑odour
Unnatural smell indicating spoilage, often due to microbial activity.
- Foreign matter
Presence of non‑crab material such as sand or debris, arising from inadequate cleaning.
- Microbial contamination
Excessive bacterial loads that breach safety limits, arising from poor hygiene.
Certifications
Certifications documented for crab include Good Aquaculture Practices (GAP). Their applicability depends on the individual product and shipment.
- Good Aquaculture Practices (GAP)
Certification of farms that meet hygiene and environmental standards for aquaculture crabs.
Crab Facts and HS Code
Crab belongs to seafood within protein and dairy. Its customs classification covers HS 030614.
Crab HS Code
| Also known as | blue swimming crab, mud crab, king crab, snow crab |
|---|---|
| Form | Fresh |
| Category | Seafood — Protein and dairy |
| HS codes | 030614 |
| Quoted in | USD/t |
| Reference location | CAN |
Production & Handling
Crab storage guidance: Live crabs are kept on ice or in wet/aerated bags with mangrove leaves or oxygenated containers; processed crabs are refrigerated or frozen and transported in insulated containers.
Production and Storage
| Storage conditions | Live crabs are kept on ice or in wet/aerated bags with mangrove leaves or oxygenated containers; processed crabs are refrigerated or frozen and transported in insulated containers. |
|---|---|
| Processing steps |
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Packaging
Typical crab packaging includes Cans and Wet bags.
- Cans
Hermetically sealed metal cans used for canned crab meat, suitable for long‑term storage.
- Wet bags
Moisture‑retaining bags with mangrove leaves or aerated containers used for live or fresh crabs during transport.
Uses & Risks
Crab is used in Fresh or cooked whole crab, Canned crab meat, and Crab meat in surimi analogues.
End Uses
- Fresh or cooked whole crab
Direct consumption of whole crab after steaming, boiling or frying.
- Canned crab meat
Processed meat packed in hermetically sealed cans for retail and foodservice.
- Crab meat in surimi analogues
Crab meat used as an ingredient in processed seafood products such as imitation crab.
Uses and Related Commodities
| Downstream industries | Food processing, Restaurant and catering, Seafood retail, Export trade |
|---|---|
| Standards |
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Sourcing risks
| Risk | Mitigation |
|---|---|
Microbial contamination Food safetyHigh Excessive bacterial loads such as total viable counts, E. coli, or Salmonella can render crab unsafe. | Implement HACCP, regular microbiological testing, and adhere to Good Aquaculture Practices. |
Live handling stress LogisticsMedium Crabs kept alive in wet or aerated bags can suffer stress and mortality if temperature rises. | Maintain a cold chain, use oxygenated containers, and limit holding time. |
Regulatory size limits PolicyMedium Export of mud crabs requires carapace width ≥12 cm; non‑compliance leads to rejection. | Measure carapace width at landing and enforce licensing requirements. |
Crab Questions
- What size must mud crabs meet for export from PNG?
- Exported mud crabs must have a carapace width of at least 12 cm; undersized crabs are prohibited.
- What are the microbial limits for soft‑shell mud crab?
- Total viable counts must not exceed 5 × 10⁵ cfu/g, E. coli not more than 11 MPN/g, Staphylococcus aureus not more than 10³ cfu/g, and Salmonella must be absent in 25 g.
- How is crab meat processed for canned products?
- Live crabs are received, washed, cooked, cooled, meat is extracted, filled into cans, sealed, pasteurised and stored chilled before distribution.
- How should live crabs be stored during transport?
- Live crabs are kept in wet bags with mangrove leaves or in aerated/oxygenated containers, kept chilled to preserve freshness.