Yes, crab roe, or eggs, are edible. It is used in many Asian dishes.
You can definitely eat crab roe, just as you can eat fish roe. Here’s a recipe from the New York Times for a Chinese dish referred to as “Spinach with Crab Meat and Crab Roe.” In Shanghai, crab roe is considered a very fine, high-class seafood dish. Charleston She Crab Soup is popular in Charleston, SC, and used to include crab roe, but the eggs typically are no longer collected to preserve future crab populations. Crab roe is pretty high in cholesterol, so those with cholesterol problems shouldn’t partake too eagerly.
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