Crab

Cancer pagurus

Crab can be recognized by its smooth, oval, orange-brown to red-brown shell. Equipped with two large very powerful pincers, it feeds on molluscs, worms, small crabs and shells that it mainly hunts at night. Nicknamed sleeper because of its apparent placidity, it lives in rock cavities down to 100 m deep.

• Gustatory qualities
• Nutritional qualities
• Freshness criteria

If the crab claws are essential for seafood platters, the body can also be tasted. Warm or cold, the flesh of the crab is delicate, dense and very tasty. The female, which can be recognized by its wider ventral tongue, has a finer taste than the male.

The meat of the crab is naturally rich in protein, B vitamins and minerals.

The crab does not keep for more than 12 hours alive. It should be lively and move its legs and claws. In order to retain all of its taste and nutritional qualities, it is best to cook it as quickly as possible in boiling water.

Nutritional values (for 100g) :