Understanding the differences between your favourite crustaceans.
When it comes to seafood, crabs are definitely one of the crowd favourites. There’s an undeniable pleasure in getting your hands dirty and cracking into those meaty claws. But what crab should you get and what do they taste best with? Here’s a detailed guide to the Dungeness, Mud and Flower crab, and the key differences in their size, habitat, season, and taste!
Dungeness Crab
Scientific Name: Cancer magister/ Metacarcinus magister
Peak Harvest Season: November to July
The Dungeness Crab makes its home off the west coast in Pacific waters, primarily from Alaska to California. Highly prized as the king of the West Coast, the Dungeness crab measures up to 25cm across, weighs about 1.4kg, and can be found in murky saltwater and eelgrass beds at depths of 90 to 180m.
One of the meatier crabs available, the Dungeness’ legs are thicker than most crabs and their claws and body are packed with juicy, tender, and succulent flesh. Steamed and locally dressed with Old Bay seasoning or garlic butter, Dungeness crabs are great eaten neat as they taste light and fresh with no muddy aftertaste. Serve them chilled, as a delicious appetiser or do it the Cajun way and cook up your own seafood boil. Alternatively, dress them up in your favourite Asian sauces and simmer them in your soups! It’s the perfect crab to get your hands dirty with as its shell is easy to crack!
Mud Crab
Scientific Name: Scylla serrata
Also Known As: Sri Lanka Crab, Mangrove Crab
Peak Harvest Season: October to March
Mud Crabs can be found in shallow seawaters and lagoons along Sri Lanka’s coastline, and is highly sought-after around the Southeast Asia region. They can reach up to 20cm in carapace length and 1kg in weight. Most of their meat are found in their claws and body. Burrowed deeply in soft, muddy bottoms among mangroves, mud crabs can be hard to find and are caught by hooked rods and baited traps.
Most commonly used to recreate our iconic national dish, Mud crabs go well with rich and spicy sauces and can be used in a wide range of dishes such as Chilli Crab, Black Pepper Crab and Crab Masala.
Flower Crab
Scientific Name: Portunus pelagicus
Also Known As: Blue Crab, Blue Swimmer Crab
Peak Harvest Season: October to March
The Flower Crab, also known as the Blue Swimmer Crab, is native to the Indian and Pacific Ocean, as well as the Mediterranean Sea. They may grow from 5-7cm to 20cm wide, with long, narrow pincers armed with sharp spines. Unlike other crabs, it is especially easy to distinguish the flower crab’s gender as male crabs are a bright blue colour whereas female crabs are better camouflaged in a duller green and brown.
Flower crabs are high in demand as they can be sold with hard shells or soft shells. They have a sweet, distinct flavour that makes them perfect for porridge, soups, and stews. Steam them to preserve their flavour or stir-fry them with your favourite sauces. Better yet, opt for their soft-shelled counterpart and deep fry your own soft-shell crab!
Apron Up, Knives Out!
Craving for the sweet, tender meat of Dungeness Crabs? Skip the trip to your local fish market and order them here with Global Live Seafood for a smooth, fuss free experience! We’ll grade and pack the freshest, fleshiest crabs for you, and deliver them in ice packs where they will remain in their prime condition for up to 8 hours.