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Spider Crab (Maja squinado)
El spider crab It is one of the most valued seafood in gastronomy, especially in Galician and Basque cuisine. This crustacean It's known for its large size and delicious meat, which makes it perfect for dishes like seafood platters, broths, and stews. In addition to its flavor, it has a peculiar appearance: it's covered in spines and algae that help it camouflage itself among the rocks on the seabed.
What is and characteristics of the Spider Crab
El spider crab It is a decapod crustacean belonging to the family of Majidae, known for its rounded shell covered in spines. These thorns and algae They usually cover their body, providing excellent camouflage in its natural environment.
Its color varies between reddish and brown tones, and it can reach up to 20 centimeters in diameter In its adult stage, with a weight that can exceed 2 kilograms.
El spider crab It lives among rocks and algae, in waters between 20 and 70 meters deep. Atlantic and CantabrianThis crustacean has long, strong legs that allow it to move easily along the sea floor, and its front claws, in addition to being large, contain a good amount of meat.
It feeds on algae, small mollusks, and other crustaceans, which contribute to its distinctive flavor. Its shell can vary in color depending on its environment and is often covered in algae and mollusks, making it difficult to detect.
Types of Spider Crab
Although we often talk about spider crabs as if there were only one species, there are actually several. Below are some of the most well-known:
- Common Spider Crab (maja squinado): This is the most well-known and prized type of spider crab on the Atlantic and Cantabrian coasts. Its shell is reddish-brown, covered in spines and algae. It can reach sizes of up to 20 cm in diameter, and its meat is considered a delicacy for its tenderness and flavor.
- King Crab (Lithodes maja): Also known as the Norwegian spider crab, it lives in colder waters, mainly in the Barents Sea and the Arctic. Although it's less common off the Spanish coast, its meat is equally prized. This type of spider crab is larger and more robust than the common spider crab.
- Chilean Spider Crab (Paralomis granulosa): This type of spider crab is found in the waters of the South Pacific, especially off the coast of Chile. Although its appearance is similar to that of the common spider crab, its shell is rougher and its meat is slightly firmer. It is highly valued in South American cuisine.
Each of these species varies in flavor and texture, although all are prized in cooking for their juicy and delicate meat. In culinary terms, the common spider crab is the most widely used in Spain, especially in Galicia, where it is used in numerous traditional recipes.
Nutritional Values of Spider Crab
It is a food very nutritious and healthy, with a nutritional profile that stands out for its high content of quality proteins and polyunsaturated fatty acids. It is especially appreciated by those seeking a nutrient-rich, low-calorie diet. Below is the nutritional composition of this seafood for each 100 grams edible portion:
nourisher | Quantity per 100g |
Energy (Kcal) | 127 Kcal |
Proteins | 20,1 gr |
Total lipids | 5,2 gr |
Saturated fatty acids | 0,79 gr |
Monounsaturated fatty acids | 1,28 gr |
Polyunsaturated fatty acids | 2,47 gr |
Cholesterol | 100 mg/1000 kcal |
Water | 74,7 gr |
Football | 29 mg |
Iron | 1,3 mg |
Iodine | 40 g |
Magnesium | 48 mg |
Zinc | 5,5 mg |
Sodium | 370 mg |
Potassium | 270 mg |
Phosphorus | 312 mg |
Selenium | 37,4 g |
Vitamin E | 2,3 mg |
Vitamin B6 | 0,35 mg |
Niacin equivalents | 6,1 mg |
Habitat
El spider crab lives in the cold waters of the Northeast Atlantic and the Cantabrian Sea, being common to find it in coastal areas of countries such as Spain, France e British islandsThis crustacean is benthic, which means it lives on the sea floor, preferring areas with shallow bottoms. rocky or sandy, where it is easily camouflaged thanks to its shell covered with algae and other organisms.
The spider crab can be found at depths of between 20 and 70 meters, although in some areas it can reach depths of 100 meters. During spring and summer, it most commonly comes closer to the coast, while in the colder months it tends to move to deeper waters.
Fishing Season
La fishing season The price of spider crab varies by region and local regulations, but in general, the best months to catch it are from November to March, coinciding with the period when its meat is most abundant and of best quality.
How to catch spider crabs
The spider crabs They are mainly caught by pots, box-shaped traps that are placed on the seabed with bait to attract shellfish. Another technique used is the trammel, a net that is deployed on the bottom and catches the spider crabs as they move. In rockier areas, children, a more flexible net. After being caught, the spider crabs are kept in cetaria, special nurseries that imitate their natural habitat until they are marketed, thus guaranteeing their freshness.
To learn more about the Spider Crab
The best time to consume spider crab is between november and march, when its meat is most abundant and of the best quality. During this period, it is sustainably harvested and its flavor is most intense.
La female The spider crab is distinguished by its wider and more bulging abdomen, as this is where the roe is housed. On the other hand, the macho It has more developed front pincers, although its abdomen is narrower.
The most common and traditional way to cook spider crab is cook it in salt water, learn to cook spider crabs to preserve its natural flavor. It is recommended to boil it for 15-20 minutes, depending on its size, and accompany it with a mild sauce or simply enjoy its meat as is. It can also be prepared filling with its own meat and other delicacies from the sea.
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