Hot water and autolytic extracts were prepared from 7 species of unutilized small crab. Amino acids, nucleotides, and other taste-active components were measured quantitatively to evaluate their flavor profile as a seasoning material. Their chemical composition did not show any big difference from that of commercially availablle large edible crabs except for the fluctuation in free amino acid concentration between sexes reported previously. According to sensory analysis, all hot water extracts were rich in sweetness and Umami. Autolytic extracts increased these two primary qualities a little, but bitterness also rose to more than double. Favorable tests revealed that two Calappa species and Ovalipes were the prospective raw materials for seasoning production. The other four species except for Plagusia could be also utilized after harmonization with other natural seasonings.

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