Galician ría spider crab | The queen of seafood, straight from the rías
The ría spider crab is one of the most traditional seafood of the Galician coastal fleet. Caught in the main Galician rías and sent directly from the fish market in less than 24 hours with all its freshness intact. Available in male and female, raw or cooked in seawater. The female is distinguished by its interior coral with an intense flavor, especially appreciated in Galician cuisine. The male has a flavor with a slightly stronger intensity.
How to cook Galician spider crab
Boil plenty of water with coarse sea salt (50 g/liter). Introduce the live spider crab with cold water and start timing once it boils: 18 minutes for pieces of 1.3 kg and 20 minutes for 1.8 kg. Let cool to room temperature before serving. To get the most out of it, serve with a good, well-chilled Albariño.
Storage
Keep refrigerated. If it arrives alive, it is recommended to cook it within the next few hours after receipt. If it arrives cooked, consume within 48 hours after receipt.
Origin
Galician rías · FAO Zone 27 Subzone IXa · Maja squinado
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Marisco Rías Bajas
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