Galician spider crab | Raw or cooked, straight from the market. The spider crab is one of the main attractions of the Galician fish markets. Its interior offers a unique experience: the white meat of the legs, soft and smooth; the coral from the claws, intense and flavorful; and the liver, perfect for spreading on bread. A seafood that always surprises.
How to cook spider crab: Boil in plenty of salted water (40g/liter) for 20-22 minutes for pieces weighing 1 kg, counting from when the water returns to a boil. Let cool to room temperature before opening. Serve with homemade mayonnaise or simply with lemon.
Storage: Keep refrigerated. Consume within 48 hours after receiving the order.
Origin: Galician coasts · FAO Zone 27 · Cancer pagurus
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