Whole Spider Crab
Don’t be put off by their looks. They’re plentiful, sustainable and reasonably priced, and their slightly sweet, peppery, moist and subtle flavour is incredibly delicious warm or cold.
More dramatic looking than the brown crab, and perhaps a bit daunting as a result, spiders are growing in popularity in the UK. Don’t be put off by their looks. They’re plentiful, sustainable and reasonably priced, and their slightly sweet, peppery, moist and subtle flavour is incredibly delicious warm or cold.
Please note we only home deliver cooked crabs. Live crabs are always available in the fishmongers.
Portland, and only Portland. We would never source our crab from anywhere else.
Seasonality: All year
Nutritional information per 100g:
Rich in vitamin B12, vitamin B6, selenium and phosphorous
Depending on your perspective, picking crab meat can be a pleasure or a chore. If you’re preparing the meat for a separate recipe like a pasta dish, remove the legs and claws and set aside. Pull the body and shell apart, and scrape all the brown meat out of the shell into a bowl. Removing the grey gills from the central part of the body, cut the crab in half. Pick out all of the flesh from the honeycombed centre. Wrap the legs and claws in a tea towel and crack them open with a rolling pin or mallet. Pick all the meat out. Mix the brown and white crab meat as your recipe demands.
Crab is at its best served as it is, with nothing more than a squeeze of lemon and maybe a twist of black pepper.
Cooked crabs should be stored in the fridge, between 0ºC-5ºC, and eaten within 2-3 days.
Do not freeze whole crabs.
Locally caught, sustainable seafood
We're Weymouth's harbourside fishmonger, based in the historic Old Fish Market, with counters full of the freshest Dorset seafood and shellfish, landed daily on the quayside right outside the shop. We're a community business with strong ties to the local fleet, proud of our produce and its provenance, always ready to answer your questions or offer some expert advice.