Common Name:
Spider Crab
Scientific Name:
Maja brachydactyla (Balss, 1922)
Reproduction Period:
Spring to Summer
Harvesting Areas:
Atlantic coast — rocky or mixed seabeds, areas with algae, gravel zones or coarse sand, from the subtidal zone to depths exceeding 100 metres.
Packaging:
Live seafood transport boxes — 1 kg, 2 kg or 5 kg
Sizes:
600–900 g
900–1,200 g
1,200–1,500 g
≥ 1,500 g
The spider crab is a crustacean with a large, rounded carapace featuring a rough surface covered with small spines, giving it a rustic appearance and excellent natural camouflage in the marine environment. Its colouring ranges from brown to red and orange tones, often with algae or small organisms attached to the shell — a sign of its slow-moving lifestyle and adaptation to life on the seabed.
Its long, slender legs combined with a robust body make it agile on uneven substrates. Its diet includes molluscs, annelids, small crustaceans and organic matter, contributing to the distinctive profile of its meat: delicate, slightly sweet and with a fresh marine aroma. The inside of the carapace contains a creamy paste highly prized for its rich flavour and smooth texture, ideal for traditional preparations.
Supplied live, the spider crab guarantees maximum freshness, preserving both the firmness of the meat and the quality of the roe. It is highly valued in gastronomy, whether boiled, served naturally, stuffed or incorporated into more elaborate seafood dishes, where its elegant and subtle flavour truly stands out.
