Crab is considered a scientifically valid dietary source for supporting calcium levels in the body, primarily due to its nutrient composition. Crab meat is naturally rich in essential minerals, including calcium, which plays a vital role in maintaining healthy bones and teeth, as well as facilitating nerve and muscle function. While there is no direct clinical evidence that specifically investigates crab as a therapeutic intervention for treating calcium deficiency (hypocalcemia), its nutritional profile justifies its recommendation as part of a balanced diet to help prevent or address calcium insufficiency.

According to data from the United States Department of Agriculture (USDA) and similar nutritional databases, a 100-gram serving of crab provides approximately 50-60 mg of calcium, contributing to the daily recommended intake. In populations where seafood forms a significant part of the diet, dietary intake of crab and other shellfish can support overall mineral status, including calcium. However, when compared to dairy products or fortified foods, crab is considered a moderate source. Scientific literature supports the general use of calcium-rich foods in preventing deficiency, but does not highlight crab as superior or unique in this role.

In summary, while crab is not a traditional remedy for calcium deficiency per se, its scientific merit comes from its calcium content, making it a reasonable component of a diet aimed at supporting adequate calcium intake.