The Irish edible crab (Cancer pagurus) mostly refers to species of the cancer pagurus or the calappa weber.
The head cuirass of the edible crab is light brown, the eye area has half-circular auburn markings, the chelated ankle is covered with cuburn spots, the tips of the feet are brown.
The edible crab has a lot of brown meat, and there is also sweet brown meat in the shell, which have a unique fragrance.
The crab roe has the effects of clearing heat and resolving toxin, dealing with tinea pedis and other diseases. The shell of crab has the effect of regulating vital energy and alleviating pain.
Edible crabs are the main crab specie acught in Europe, and the fishing area is mainly concentrated on the west coast of the northern Atlantic Ocean. It is fished from the cold water area below 200 meters deep, and lives in the silt on the bottom of the sea. It grows slowly, with a growth period of 12-18 years. Edible crabs have strong reproductive capacity, and European countries have strict fishing restrictions. For example, the United Kingdom only allows crabs with a body width greater than 14 cm to be caught. Therefore, the population of edible crabs has remained at a stable level. The global catch of edible crabs is maintained at about 40,000 to 50,000 tons every year.
Suggested Serving Method:
- Defrosted and ready to be served
- The crab belly should face upwards, and steam for 2-3 minutes (It is already cooked).
The Best Defrosting Method:
Put it in the freezer at 0-5℃ or below to keep the freshness.
Please keep it in the freezer at -18℃ or below.
The picture above is for reference only. The real object should be considered as final.
Pay Attention: The crabs legs may be broken due to transportation conditions. However, the quality and weight of the crabs will not be affected.