Spanner crab is a newcomer to the U.S. market, exported from northeastern Australia for the white-tablecloth-dining market. Because of its limited and recent distribution in this country, the crab does not yet appear on the USDA Fish List. Though Australian supplies dominate the domestic market, Hawaii also has a commercial fishery for the species, whose range extends through the Indo-Pacific region in sandy coastal waters. The odd-looking animal bears names reflecting its frog-like shape and large front pincers, which resemble spanners — or wrenches. Spanner crab is a good choice for buyers concerned about sustainability, as the selective harvesting method eliminates bycatch. In Australia, the crabs are trapped in baited net bags known as dillies. In Hawaii, where the species is called Kona crab or “Päpa’i kualoa,” fishermen employ flat, circular nets baited and laid along the seafloor. Australian spanners are available year-round except for a month beginning at the end of November, when they spawn. Most of the spanner crabs harvested Down Under are exported as live product. The remainder is cooked and sold locally.