The spider crab (or spider crab, in Latin Maja squinado) is a crustacean belonging to Brachiuri decapods, widely spread in the Mediterranean Sea and in the North Atlantic; it is the largest crab (2kg specimens are not rare) of the above-mentioned areas and, by virtue of its delicacy, is very present on the tables of crustacean lovers.
The name granseola has Venetian origins (Venice) and, more precisely, is the result of the union between the terms granzo (crab) e zéola (onion).
NB.
The spider crab is NOT the crab!
It is a slow growing animal with a rather curious life cycle; the spider crab, at a young age, colonizes the areas of low rocky bottom, then, having reached maturity, it sinks to a depth of about 100m. It is fished mainly in winter with pots, trammel nets and (unfortunately) trawling; in the spring months it returns close to the breakers to mate and lay eggs.
Spider crabs have a characteristic shape, impossible to confuse with other species of Brachiuri Decapods. It strongly resembles a spider (not surprisingly, in Sicily it is also known as Tarantula); the spider crab has a "heart" shaped body (marginally serrated, maximum 25cm long and 18cm wide), with 6 pairs of long and thin attached legs (4 pairs for movement + 2 claws, they are up to 200-300% long of the body); on the back it has numerous tubercles and thorns, while on the front it protrudes with 2 cuneiform teeth. The male spider crab and the female spider crab are well distinguishable; the male is generally larger, has more powerful claws and a thin tail, while the female, with a smaller average size, has smaller claws and a wider tail under which it lodges the eggs. The spider crab is brown in color, oscillating from orange to brown, with red hues; often, for mimicry, the carapace of the body is completely covered with algae (which in the culinary preparation must be properly removed). The spider crabs feed mainly on molluscs , fish and other invertebrates (such as sea urchins). ATTENTION! All spider crabs are covered with hair which, especially the male ones and probably more in the mating season, are hard and even sharp (very similar to the prickly pear thorns) , but longer and thicker). It is advisable to treat the spider crab "with gloves" and to carefully scratch it (even on the legs) before cooking.
Spider crab in gastronomy
Let's start by specifying that spider crab, like other crustaceans, is a highly perishable product; often, after a short time after his death, it acquires a strong odor of ammonia; what is worse, it is not always a question of bacterial proliferation (read the article: Crustaceans), but of an intrinsic degradation of free amino acids and muscle proteins. To avoid this adverse reaction, spider crab (and not only that) it is frequently marketed "when alive", not for cruelty, but to avoid that the meat undergoes premature decay or simply that it "empties" (typical dehydration of crustaceans) of internal liquids.
NB. A frozen / frozen spider crab is less valuable than a live spider crab but, on the other hand, it is always better than a dead and "passed" spider crab, recognizable by the presence of brown spots on the carapace.
There are many culinary preparations based on spider crab but, personally, I believe that as processing increases, the organoleptic and gustatory properties of the food decrease. The only UNIVERSAL trick that must be respected in cooking spider crab is to establish before cooking how it should be consumed; to prepare a good boiled spider crab (queen of the Catalan shellfish), it is essential to boil the animal WITHOUT piercing it and absolutely WITHOUT breaking it. Once boiled in hot water (preferably in court buillon), it is necessary to serve it whole (it always makes a certain figure) on a tray, and to provide diners with a crustacean tongs and the appropriate forks to remove the meat. On the contrary, if the spider crab should be the primary ingredient of a soup or a sauce, it will be necessary (after having treated it as above):
- Separate the body from the legs and claws
- Brown everything together with a base of celery, carrots, onion (garlic to taste), being careful not to break the shell
- Deglaze with white wine
- Continue cooking over low heat with the addition of tomato (flavorings to taste, I recommend fresh chilli and parsley at the end of cooking).
Nutritional content of spider crab
The nutritional value of spider crab is remarkable; it provides high biological value proteins, few fatty acids and some carbohydrates, but the respective energy density is however very limited. The vitamin content prefers the water-soluble elements of group B and the fat-soluble elements of the equivalent retinol type; the most important mineral salt is iodine (I). However, the dietary suitability of the spider crab, like that of the crab, depends above all on the method by which it is eaten. Most readers will have already tasted the meat of the spider crab, probably stripped and served in the carapace of the emptied body (typical presentation of the spider crab. boiled); on the other hand, I suppose they never wondered if the legs and the muscular chambers of the carapace were the only edible part of the food; in fact they are! Inside the head, excluding the digestive system (full of shells), the gonads of the spider crab (especially the female) are very rich in waxy orange or bright red lipids; these, which are probably a "concentrate" of cholesterol, lecithin and polyunsaturated fatty acids, should not be consumed very frequently. On the other hand, if we think from the organoleptic and gustatory point of view, they represent a real delight that transmits to the palate a "purpurì" of absolutely incomparable flavors. We reiterate again that, if the spider crab pulp can be consumed in moderation by anyone (except food allergies or special physiological conditions - pregnancy and breastfeeding), his internal organs represent a food (or a portion thereof) totally unsuitable for the diet of the hypercholesterolemic.
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