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Crabs’ distinctive yellow stuff is primarily a combination of hepatopancreas, a digestive gland analogous to the human liver, and bile pigments, such as biliverdin. These pigments, produced during metabolism, give crabs their characteristic yellowish-orange hue and contribute to their unique flavor. Biological Aspects of Crabs: Unraveling the Enigma Crabs, the iconic crustaceans of the ocean’s …

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