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Crabs

Blue Swimmer or Blue Manna crabs are found along our coastline stretching from Port Headland in the north down to Dunsborough in the south.

 

Male crabs are known as ‘blueys’ and females are sometimes called ‘jennies’. Male crabs are more colourful (deep blue), possess longer claws and have a narrow abdominal flap. Females have shorter claws, a rounded (moon shaped) abdominal flap and of a mottled green colouration.

Blue swimmers can reach a claw span of 80cm.

 

Crabs from the Peel-Harvey Estuary are available from November to August, reaching their peak in Dec-March.

Stocks of frozen Carnarvon crabs are available year round.

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Additional Information

Cooking Suggestions

Blue manna crabs are superb eating with a sweet nutty flavour. Crabs are delicious in stir fry and curries and the meat is terrific in pasta dishes or omelettes. Personally a fresh boiled crab sandwich is my favourite. Drop crabs in boiling salted water, time 5 minutes once a rolling boil returns then chill with iced water.

Health and Nutrition

Apart from being cruel and immoral, cooking crabs alive will toughen the meat and cause their legs to drop. Drown in fresh water or comatose in freezer 1st.

Handy Hint

Safe handling – hold base of swimming leg near body

Fast Fact

Meat recovery 35% of total weight

Recipe Card

Blue Swimmer Crab Linguine with Lemon & Basil

Accompaniment

Fresh crusty bread, salt & pepper, Pasta, Rice paper

Alternative

Mud Crabs, Soft Shell Crabs, Bugs