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PREPARATION, COOKING & TIPS
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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.
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The crabs should be placed into cold water; this stops them
from over cooking as their shells retain a lot of heat.
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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.
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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.
"We Speak Fish"
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