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When boiling the crabs they should be placed into a boiling pot of salted water and allowed to return back to the boil and timed for approximately 7 to 8 minutes depending on size.

The crabs should be placed into cold water; this stops them from over cooking as their shells retain a lot of heat.

When taking the meat out of a raw crab, care must be taken as they have a number of sharp spikes along the carapace and their pincers. It is best to place them on a clean tea towel and use a small kitchen mallet to shatter the shells. Then you should be able to remove the meat easily.

West Australian Blue Swimmer Crabs are a versatile and delicious seafood that are available all year round with their peak supply starting in November and going through to April. Blue swimmer crabs have a minimum carapace width which is measured from one spine to the other. The average size is between 11cm and 14cm across the carapace. Female crabs spawn several times per season and can produce up to two million eggs per batch. Buried females are protected from being taken when this occurs.

Blue swimmer crabs are found all along our coast with an exceptional amount being found in Mandurah along the canals and estuaries and also in the Swan River. As they prefer muddy and sandy bottoms that also have sea grass beds which act as a protective home to the juvenile crabs, thus ensuring that future stocks are available.

The Blue Swimmer Crab has a sweet mild nutty flavour and an even textured, moist, firm flesh. This makes them suitable for many dishes. They are able to be poached, steamed and boiled. They are also great in stir-fries, soups, curries, salads and pasta dishes.

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