What is Spanner crab (Ranina ranina)?

Spanner crab Spanner crab

Common names for Spanner crab

Spanner crab, frog crab, red frog crab, Kona crab

Other languages for Spanner crab

  • French name: Crabe
  • Italian name: Granchio
  • German name: Krabbe

Introduction to Spanner crab

Spanner crab is a novelty to the United States market, having been imported from northeastern Australia for white-tablecloth dining. The crab is not yet included on the USDA Fish List due to its limited and recent spread in this nation. Though Australian supplies dominate the home market, Hawaii also has a commercial fishery for the species, which is found in sandy coastal waters across the Indo-Pacific area. The strange-looking creature is named for its frog-like appearance and huge front pincers that resemble spanners — or wrenches. Spanner crab is an excellent option for customers concerned about sustainability, since it is harvested selectively, avoiding bycatch. Crabs are caught in Australia using baited net bags called dillies. In Hawaii, where the species is known as Kona crab or “Päpa’i kualoa,” fisherman bait and lay flat, circular nets along the seabed. Australian spanners are accessible year-round, with the exception of a month in late November when they spawn. The majority of spanner crabs collected in Australia are shipped live. The rest is prepared and sold on the premises.

Product profile for Spanner crab

Even when uncooked, the spanner crab’s shell color varies from burnt orange to brick red, and it turns a brighter orange after cooking. The uncooked flesh is transparent, but when cooked, it turns brilliant white. The flesh is tender and juicy, with a delicate and somewhat sweet taste.

Cooking tips for Spanner crab

Boiling or steaming entire spanner crab for 12 or 13 minutes is the most frequent method of preparation. After that, immediately immerse in cold water to halt the cooking process. The selected meat may be used in stir-fries, salads, sandwiches, and pasta and risotto recipes. It’s also good as a filling for ravioli and Asian-style dumplings, such as won tons.

Nutrition facts for Spanner crab

Calories: 62.4 Fat Calories: 4.5 Total Fat: 0.5 g Saturated Fat: 0.14 g Cholesterol: 29 mg Sodium: 373 mg Protein: 15.1 g Omega 3: 0.84 g

Primary product forms for Spanner crab

Live Fresh: Hand-picked meat

Global supply for Spanner crab

Australia, United States, Iran