Market Name: Spanner crab
Scientific Name: Ranina ranina
Common Name: Spanner crab, frog crab, red frog crab, Kona crab
Flavor: Mild
Texture: Delicate
Description:
Spanner crab is a newcomer to the U.S. market, exported from northeastern
Australia for the white-tablecloth-dining market. Because of its
limited and recent distribution in this country, the crab does not yet appear
on the USDA Fish List. Though Australian supplies dominate the domestic
market, Hawaii also has a commercial fishery for the species, whose range
extends through the Indo-Pacific region in sandy coastal waters. The oddlooking
animal bears names reflecting its frog-like shape and large front
pincers, which resemble spanners — or wrenches. Spanner crab is a good
choice for buyers concerned about sustainability, as the selective harvesting
method eliminates bycatch. In Australia, the crabs are trapped in baited
net bags known as dillies. In Hawaii, where the species is called Kona crab
or “Päpa’i kualoa,” fishermen employ flat, circular nets baited and laid
along the seafloor. Australian spanners are available year-round except for
a month beginning at the end of November, when they spawn. Most of the
spanner crabs harvested Down Under are exported as live product. The
remainder is cooked and sold locally.
Product Profile:
The spanner crab’s shell color ranges from burnt orange to brick red even when uncooked and turns a brighter orange after cooking. The raw flesh is translucent and becomes bright white when cooked.
The meat is soft and moist, with a slightly sweet and delicate flavor.
You Should Know:
Given its hard shell and low meat yield, spanner crab is best used for picked meat rather than whole presentation.
Cooking Tips:
The most common way to cook whole spanner crab is boiling or steaming for 12 or 13 minutes. Afterward, immerse immediately in cold water to stop further cooking. The picked meat can be used in stir-fries, salads, sandwiches, or as an addition to pasta dishes and risottos. It also works well as a filling for ravioli and Asian-style dumplings or won tons.
Cooking Methods: Boil,Poach,Steam
Substitutions: Blue swimming crab, Crayfish, Spiny lobster
Primary Product Forms:
Fresh: Hand-picked meat
Frozen:
Value-Added:
Global Supply:
