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.
Live Fresh: Hand-picked meat
Blue swimming crab, Crayfish, Spiny lobster
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.
Australia, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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