Blue Swimmer Crabs are one of the few Crab species not sold live, and are instead available cooked or green (uncooked) – a bonus if you’re squeamish about purchasing live crustaceans. The flesh is translucent when raw and white when cooked, and has a mild, sweet, nutty flavour, and low oiliness. The meat is generally moist, evenly textured and firm (claw meat is firmer than that found in body and legs). Some people enjoy the stronger-tasting ‘mustard’ or brown meat in the body. We recommend serving boiled Crab with Asian dipping sauces such as nam pla, or mayonnaise (flavoured with 'mustard', garlic, or herbs) or hot melted butter with a squeeze of lemon juice.

DIVE DEEPER

COMMERCIAL NAME

Blue Swimmer Crab

Method of Capture

Net

Region

Eastern Australia

Other names

Blue Crab, Blue Manna Crab, Bluey, Sand Crab, Sandy.

Scientific Family

Portunidae (Swimming Crabs).

Seasonality

Available year round with peaks from November to April.

Size

Average 300g and commonly to 400g, but can grow to over 1kg. Size varies significantly from state to state.

Price range

Medium priced.

Alternative Species

Marron, Mud Crab, Redclaw, Rock Lobster, Spanner Crab, Yabby.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Crabs should feel heavy for their size and have their legs and claws intact. Blue Swimmer Crabs are one of the few Crabs not sold live, but are available cooked or green (uncooked), as they don’t survive well once captured.

Look for brightly coloured, firm, intact, lustrous 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.

Females with eggs are protected in all states, and in Queensland catching any female Blue Swimmer Crabs is prohibited.

STORAGE TIPS

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 crab meat can be stored in the same way.

COOKING TIPS

The male’s shell is a distinctive mottled bright blue to purple when uncooked, while the female’s tends to be more mottled brown; like all crustaceans, they turn orange when cooked (with the male's shell remaining brighter).

Average yield is 35% (from claws and body). The flesh is translucent when raw and white when cooked, it has a mild, sweet, nutty flavour, low oiliness and is moist, evenly textured and firm (claw meat is firmer than that found in body and legs). Some people enjoy the stronger-tasting ‘mustard’ or brown meat (internal organs) in the body.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry. Serve boiled Crab with Asian dipping sauces such as nam pla, or mayonnaise (flavoured with 'mustard', garlic, or herbs) or hot melted butter with a squeeze of lemon juice.

Flavour pairings

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