Common Name:
Edible Crab
Scientific Name:
Cancer pagurus (Linnaeus, 1758)
Reproduction Period:
Autumn to Winter
Harvesting Areas:
Atlantic coast — rocky seabeds, areas with caves, ledges and mixed sand-and-rock substrates, from the subtidal zone down to approximately 100 metres in depth.
Packaging:
Live seafood transport boxes — 1 kg, 2 kg or 5 kg
Sizes:
400–600 g
600–800 g
800–1,200 g
≥ 1,200 g
The edible crab is a large crustacean, easily recognised by its broad, oval carapace with a reddish-brown colour and a strong, serrated edge that gives it a distinctive appearance. Its claws are large and powerful — with the right claw usually being larger — and are adapted to crushing molluscs, sea urchins and other hard-shelled organisms that make up a significant part of its natural diet.
It inhabits coastal areas with rocky structures, where it finds natural shelter and abundant food. The meat is highly prized for its firm texture and intense marine flavour, particularly in the claws and legs. The inside of the carapace — the well-known crab “brown meat” — has orange tones and a creamy consistency, much appreciated in gastronomy for its rich and full flavour.
Live edible crab guarantees maximum freshness and quality, making it ideal for traditional boiled dishes, stuffed preparations, served naturally or incorporated into more elaborate seafood recipes, always retaining its strong and unmistakable character.
