Galician estuary spider crab | The most emblematic crustacean of the estuaries, alongside the spider crab. The estuary spider crab is, along with the spider crab, the quintessential crustacean of the Galician estuaries. It comes from the Galician inshore fleet and its concentrated and intense meat has a flavor of the estuary that clearly distinguishes it from the Atlantic spider crab. A highly valued seasonal seafood in Galicia, available raw or cooked in seawater on the same day of shipment.
How to cook estuary spider crabs: Boil in plenty of salted water (40g/liter). Introduce the spider crabs when it boils and count 8-10 minutes. Remove them and let them cool upside down. Serve at room temperature.
Storage: Keep refrigerated. Consume within 24 hours if they arrive alive, 48 hours if they arrive cooked.
Origin: Galician estuaries · FAO Zone 27 · Necora puber
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