Crustaceans in the kitchen: Atlantic crab Cancer pagurus Linnaeus 1758

Crustaceans in the kitchen: Atlantic crab Cancer pagurus Linnaeus 1758

Classification and fishing area

Phylum: Arthropoda
Subphylum: Crustacea
Class: Malacostraca
Order: Decapoda
Family: Cancridae
Kind: Cancer
Species: C. pagurus

Fishing area: rare in the Mediterranean; it lives mainly in the Atlantic, from a few meters up to 100 meters deep on rocky substrates. Fishing seasonality: fishing all year round. Fishing systems: bottom trawls.

Atlantic spider crab Cancer pagurus (photo Sue Daly

Atlantic spider crab Cancer pagurus (photo

Purchase and conservation

It is sold alive, as fresh pasteurized or frozen meat.

Use in the kitchen

In the kitchen it must be well brushed under running water before boiling. It is suitable for the preparation of first courses and for delicious Catalan dishes.

Granciporro in salad
Boil the granciporro with a lemon wedge; boil the potatoes in their skins for about 20 minutes. After about 15 minutes, remove the spider crab, let it cool, remove the claws and recover the pulp. Remove the tail and carefully, using scissors, pry at the bottom of the shell and open it. With a spoon, remove the pulp and place it in a bowl together with the one recovered from the claws. Peel the potatoes, cut them into cubes and then add them to the pulp of the spider crab. Wash an organic lemon, scratch a little peel and squeeze half the fruit. Place the granciporro with the potatoes on a serving dish and season with extra virgin olive oil, lemon juice, minced garlic and parsley, salt, lemon zest and capers. Serve cold.

Nutritional values

Nutritional values ​​100 grams: 84 kcal
Fat 0.6 g
Carbohydrates gr 0
Protein 18.29 g
Fibers 0 gr
Water 79.57 g
Ashes 1.8 g


Video: The crab