Sea Crab

Blue Crab

 

Scientific Name: Portunus pelagicus
Size Range: 300/500 gms; 500/1000 gms; 1/2 kgs
Packing(in bulk): 10; 12; 15 kgs per box
Method of Catch: FPO – Pots
Fishing Zone: FAO 051

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Product Description

The mud crab is one of the best shellfish you could wish for. Its moist meat, mostly found in the body and claws, has a marvellous distinct and sweet flavour. The mud crab is one of the best seafoods for presentation, with graceful legs and ornate claws that can be kept whole and used as a garnish. One of the best cooking methods is to steam, boil or poach mud crabs in salted water (25 g of salt per litre), then season with lemon, black pepper, garlic and onion. The crab can be finished off for the final dish by a variety of methods including barbecuing or pan-frying. Be careful not to overcook the crab in the initial stages, when adding a little vinegar will make the meat easier to remove. Mud crab can also be served whole on a platter, often feeding a number of people. Never put live crabs directly into boiling water or the meat will toughen and the legs or claws may fall off. Kill them before cooking.

3 Spot Crabs

 

 

Scientific Name: Scylla Serrata
Size Range: 100/200 gms; 200 gms Up
Packing(in bulk): 10; 15; 25 kgs per box
Method of Catch: FPO – Pots
Fishing Zone: FAO 051

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Product Description

The flavor of the meat is mild with low oiliness and moist flesh. Flesh (from claws and body): 35% of total weight. With their sweet, nutty flavour, and evenly textured, moist, firm flesh, blue swimmer crabs make superb eating. The firm texture and delicate flavour of the blue swimmer crab make it excellent for serving with pasta. Either as a filling for tortellini and ravioli, or as the “meat” layer in a lasagne, blue swimmer makes a delicious addition. The claws can be crumbed, stuffed, or served with chilli, ginger or plum sauces after deep frying. Be careful not to damage any of the shell if the flesh is to be removed, as blue swimmer crabs are prized for perfect presentation. Poaching, steaming, boiling and microwaving are the most appropriate methods of cooking, but this crab is also superb in soups and makes great curries. Also try stir-frying, panfrying or making crab balls.