Since crawfish has such a heavy, distinct taste to it, you'll probably want to go with something a bit on the lighter side, like a sparkling white wine. It'll gently add to the taste of the dish without mixing two heavy flavors into the palette. Check out Vinho Verde from Twin Vines (http://www.jmftwinvines.com/about-twin-vines-wine.html) that's my favorite kind of white wine.
A crisp, white wine such as vinho verde, Sauvignon Blanc, or un-oaked Chardonnay would be especially good with crab.
You'll want to serve a bright, acidic white like a sauvignon blanc or pinot grigio.
red wine
Lobster meat comes from a lobster. Crab meat comes from a crab. Texture wise: Lobster meat is tougher than crab meat and not as sweet.
In an average medium size crab, there is about ½ cup of meat. There usually isn't a lot of meat in crabs.
Well, depends on the meat. Red wine for red meat, white wine for white meat.
If the crab is not poisonous and it is a big crab you can boil it in a pot for about 30 mins then they are delisious p.s it is better to boil the crab in its shell bye
imitation crab
Not everybody will eat meat with wine. In many European countries it is customary to drink red wine with meat but this is not essential.
yes
Australia
because flatworms eat crab meat
Buy crab cook it and serve it....
You'll generally be safe with red wine for red meat and white wine for white meat.
Crab meat is typically fully cooked in the canning process and should be safe for sushi.