Nutritional quality and safety of cooked edible crab (Cancer pagurus)

► Chemical and elemental composition of cooked brown meat differed significantly from that of cooked muscle. ► Within the same tissue differences were detected between raw and cooked Cancer pagurus, likely due to water leaching. ► Few variations were found between seasons. ► The results revealed that the consumption of cooked edible crab muscle should be promoted. ► In contrast, edible crab brown meat ingestion should be done parsimoniously.