We take the spider crab alive and we steam it in a conventional oven. This way, the spider crab keeps all its nutrients once cooked.
After separating the different parts of the crab, we manipulate it in an artisan way so as to obtain its white meat and its coral.
Preparing the stuffing for San Sebastian Style Spider Crab, stuffed hake, crêpes, stuffed peppers, stuffed vol-au-vent, Spider crab cream…
– Produced with alive crab.
– Origin: Cantabrian sea, Ireland, United Kingdom and north of France.
– Hand crumbled.
– Product 100% natural
– Content: Fresh and frozen. 250 gr, 500 gr or 1 kg.
– Package: plastic tray