5. Red Frog Crab (a.k.a. Spanner crab)
Also known as spanner crab, Ranina ranina is found throughout tropical subtropical zones, particularly around Asia Pacific regions. Enjoyed all around South East Asia, including the Philippines and Japan, its meat is translucent and lighter than its Atlantic cousins.
Their long, almost goblet-shaped, bright orange shells (even when uncooked) and spanner-shaped front claws are quite distinctive. Usually caught at just under a pound (400g), they can grow up to 900g and are most often sold cooked.
In Australia, Spanner crabs are available at select fishmongers, and a select few make their way to US stores. Their particularly sweet meat is very similar to the spider crabs commonly used in Venice. If unavailable, you can substitute with mud crabs.
This recipe is by Andy Harris from Gourmet Traveler Magazine.
Spanner crab salad (serves 4)
Ingredients
- 4 (about 1.2 kg) spanner crab (see note)
- 2 tbsp finely chopped flat-leaf parsley
- 125 ml (½ cup) extra-virgin olive oil
- 1½ lemons, juice only
- To serve: coarse sea salt and lemon cheeks
Method
- Cook crab in boiling, salted water until cooked through and shell turns bright orange (15-20 minutes). Drain and allow to cool.
- To remove the crab meat, lift the triangular flap underneath the crab that attaches to the top shell. Lift top shell away from body, wash and dry and set aside. Clean out the gills and coral, and discard. Remove crab meat from body and claws, discarding shells (except top shells). You should have about 650gm of crab meat.
- Season crab meat generously with sea salt and freshly ground black pepper. Add parsley, olive oil and lemon juice and stir to combine. Divide mixture between reserved top shells. Spread coarse sea salt on a serving platter, arrange crab shells on top and serve with lemon cheeks to the side.
