We can’t rave enough about Spanner Crab. Although this species is found in many countries, and highly prized in almost all of them, Australians are yet to fall in love. The last surviving member of a long-extinct family, it’s a strange looking crab. A vivid red-orange shell when live immediately distinguishes it from other crabs. The strange body shape and skinny, spanner-like claws complete the odd ensemble.

But beneath all the unconventionality is arguably the finest meat of all crustaceans. It’s light, sweet, fragrant, and, coming out of winter and into spring, gets fat! Cook it how you would any other crab. Buy whole, blanche, and quarter for stir-frying, steam whole and crack open for the natural experience, or clean the meat out of the shell for a world class pasta. Be sure to use the last of the flavour in the shell and organs - a bisque is perfect.

DIVE DEEPER

COMMERCIAL NAME

Spanner Crab

Method of Capture

Dilly nets

Region

Eastern Australia

Other names

Frog Crab, Red Frog Crab, Kona Crab (USA).

Scientific Family

Raninidae (Spanner Crabs).

Seasonality

Available from January to October, peaking from July to October with the fishery closed for most of December.

Size

Commonly about 8.5cm in carapace width and 400g, but can grow to 15cm and 900g.

Price range

Low to medium priced (though price is increasing as popularity increases).

Alternative Species

Blue Swimmer Crab, Marron, Mud Crab, Redclaw, Rock Lobsters, Yabby.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

They are usually sold cooked, but are occasionally available live. It is best not to buy dead uncooked Spanner Crabs, as it’s difficult to tell how long they’ve been dead. Crabs should feel heavy for their size and have their legs and claws intact. Look for firm, intact shells, without any discolouration, particularly at joints, and a pleasant fresh sea smell.If possible, give them a gentle shake to ensure there’s no sound of sloshing water. Males are larger and more common than females. Females with eggs are protected.

STORAGE TIPS

Live crabs should be consumed as soon as possible after purchase. Place in a container, cover with damp paper or cloth and keep in the warmest part of the refrigerator, which is usually the crisper (optimum 5°C). Once cooked, wrap in plastic wrap or foil and store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months below 18ºC. Picked crabmeat can be stored in the same way.

COOKING TIPS

The shell is burgundy-orange even when uncooked, turning a brighter orange when cooked. Average yield is 25% (from claws and body). The flesh is translucent when raw and white when cooked, it has a distinctive, sweet flavour, low oiliness and is soft and moist.

The most humane, and easiest, method of killing any crustacean is to chill it in the freezer for about 45 minutes until it becomes insensible (but not long enough to freeze it). Once chilled, it should be killed promptly by splitting in half. See NSW Department of Primary Industries and RSPCA for more details.

COOKING METHODS

Steam, poach, boil. Do not recook cooked crabs; pick the meat and use it in salads, sandwiches, as a garnish for soups, or in dishes where it is just gently warmed, such as pasta, risotto, crab cakes and omelettes.

Given its thick top shell, Spanner Crab is best used for its meat rather than presented in the shell.

Flavour pairings

Anchovies, black pepper, butter, chilli, coconut, cream, fish sauce, garlic, ginger, herbs (such as chervil, coriander, dill, French tarragon, parsley), lemon, lemongrass, lime, mayonnaise, nutmeg, onion, soy sauce, tomatoes, turmeric.