Australian Seafood Specalists
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Blue Swimmer Crab

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Shrink Wrap, Plastic
FLESH COLOUR
Translucent when raw and white when cooked. Shell turns red or bright orange when cooked.
COOKING METHODS
Steam/Microwave, Poach, Deep Fry, Shallow Fry, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm

Blue swimmer crabs are superb eating with their sweet, nutty flavour, and evenly textured, moist, firm flesh. The firm texture and delicate flavour of the blue swimmer crab make it excellent for serving with pasta. Blue Swimmer Crab also makes a delicious addition either as a filling for tortellini and ravioli, or as the “meat” layer in a lasagne. The claws of the crab can be crumbed, stuffed, or served with chilli, ginger or plum sauces after deep-frying. Poaching, steaming, boiling and microwaving are the most appropriate methods for cooking, but this crab is also superb in soups and makes great curries. The light, delicate flavour and low oiliness of the blue swimmer crab allow for aromatic, fruity wine styles, such as Rieslings and Traminers from most Australian wine regions.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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