Best European Crab Types
Txangurro is a species of spider crab that is often used in Basque cuisine. Known as centollo, or its scientific name, Maja squinado, this crustacean is distinguished by a large and spiky carapace with long and thin legs, and it is highly appreciated for its delicately flavored meat.
Collected from the Bay of Biscay, and typical of Bilbao and San Sebastian, txangurro is also the name of a seafood delicacy prepared with the crabmeat obtained from this renowned crustacean. Found in numerous pintxos bars and seafood restaurants, the crab is typically stuffed and baked in its own shell, or used in various seafood dishes combined with garlic, leeks, onions, and tomatoes.
Devon crab is a type of crab that’s sustainably fished in the waters off the South Devon coast. The crabs are caught using pots that are laid in strings on the sea bed, and they cause no damage to the sea environment. These crabs’ meat is rich in minerals and vitamins and low in fat.
The meat also contains Omega 3 acids, which help to prevent heart disease and help with the development of the brain. The brown meat and sweet claw meat is packed with flavor, and it’s often mixed with lemon juice and mayonnaise before it’s spread on toast.
Dorset crabs are live crabs that thrive in the waters around the Portland coast in Dorset, England. During their lives in the rich marine environment, these crabs develop their perfect texture and flavor. During the “race,” when the sea boils in the area, seven tidal streams meet and swirl the water, bringing food for the crabs that thrive in the wild sea.
These crabs are prized for their high quality and exceptional flavor, so much so that they’re a typical crab of choice for high-end restaurants in Europe and the UK. Dorset crabs are often cooked whole in salted water, and the meat is used for classic crab cakes, soups, salads, and sandwiches.
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