Frozen Patagonian Spider Crab Legs Patas de Centollón Patagónico Congeladas, 1.8 kg / 4 lb

The Patagonian spider crab (Paralomis granulosa), also known as magellanic spider crab, southern spider crab, and false spider crab, is a crustacean that inhabits the seabed of the cold waters of southern South America. It belongs to the order of the decapods, and to the family of the lithoid crabs.

It lives deep in the surface, usually at depths of up to 150 m. The spider crab is distributed in temperate-cold waters (between 4° and 15 ° C) of subantarctic origin. It inhabits the coastal waters of the southeast Pacific Ocean, especially in the waters from Valdivia to Cape Horn (Chile), as well as in those of the Argentine Sea, in the Patagonia of Argentina.

Spider crabs are similar to regular crabs, but they have extremely long legs. Also, they’re different from other crabs because their shells are much stronger and also more round. They have less meat than other crabs. The meat of a spider crab is very soft and slightly sweet.

The most famous type of spider crab in the world is the Japanese spider crab. This species can grow to four feet in length. In some regions of Japan, the spider crab can grow to the size of a car or truck. Their natural habitat is around the Tokyo bay, but it is also possible to see them in different aquariums in the world.

Related products and ideas

Make spaghetti with crab sauce at home. You need: 4 spider crab legs, 500 g dry spaghetti, 3 tbsp extra-virgin olive oil, plus more for serving; 3 cloves garlic peeled, smashed and minced; 500 g peeled tomatoes, 2 tbsp chopped flat-leaf parsley, 1/2 cup fresh basil leaves, salt and black pepper up to taste.

Heat the oil in a large pot over medium-high heat. When it begins to shimmer, add garlic and cook for 1 minute or until it is fragrant. Add the tomatoes, crushing them by hand as you do so, as well as the parsley. Stir and allow to come to a simmer.

Turn the heat up to high and add the crabs. When the sauce starts to boil, lower the heat to a gentle simmer and cook for 30 minutes or so. Remove the crabs to a serving bowl and cover to keep warm. Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until it is “al dente”. Drain. Place the pasta in a large serving bowl or platter and drizzle with olive oil. Pour the crab sauce over the pasta, with the basil leaves over the top and season with black pepper and salt. Enjoy!