Low in fat, white crab meat is located in the crab's legs, claws, and main body section where its appendages connect. It gets its name from the snow-like color it turns when cooked.

In contrast, brown crab meat, found in the shell cavity, consists of various glands and organs. It is high in fat and Omega-3s and boasts a distinct taste and texture.

Brown crab meat has a gooey, paste-like texture and an intense, savory taste with some sweetness and brininess. It is often mixed with other ingredients due to its strong flavor.

Compared to brown crab meat, white crab meat is milder and has a sturdier texture. However, its exact taste and texture will vary depending on what type of crab you're eating.