Lab-grown crab meat now available in Singapore

Diners in Singapore restaurant Kebaya got a first glimpse—and taste—of the world’s first cell-cultured crab meat created by Chef José Luis Del Amo of TheTasteLab. Two crab dishes, Crab Cakes and Chilli Crab, were cultured from lab-grown cells. While beef and lamb are the most carbon-intensive meats, crustaceans like crab, lobster and shrimp require fossil fuel-powered vessels that burn an estimated 10,000 litres of dirty fuel per catch. Shellfishing also harms marine biodiversity due to the long trawling methods used by commercial operations, as well as adding to plastic pollution with ghost nets discarded into the ocean. Retail sales of crab have grown 60% since 2019, with Asian countries leading the demand.