Blue Swimmer Crab

Where Caught

Found
Found and caught

Map of Australia showing where Blue Swimmer Crab are found and caught.

When Caught

Year round, with peak supply from November through April

Important Features

Wild/Farmed: Wild
Habitat: Saltwater and estuarine
Recovery Rate: Flesh (from claws and body): 35% of total weight

Blue Swimmer Crab Research

FRDC provides a comprehensive search of the latest research papers and images on Blue Swimmer Crab

Remarks

Blue swimmer crabs are usually available cooked as they do not live long after capture.

Berried females (i.e. those carrying eggs) are protected by law and should be returned to the water as quickly as possible. In some states, all females are protected.

Farm-grown soft-shell crabs may become available locally. Soft-shell crabs are a versatile product and are considered a delicacy in some parts of the world (including the USA, where Callinectes sapidus is used).

Common Size

11 to 14 cm

Overseas Names

J: Taiwan gazami

Alternatives

mud crab

freshwater crayfish

rocklobster

spanner crab

Blue Swimmer Crab Portunus pelagicus

Photograph by Don Tuma

Nutrition Facts

per 100g of raw product

Kilojoules	na
Cholesterol	58 mg
Sodium	na
Total fat (oil)	0.9 g
Saturated fat	22% of total fat
Monounsaturated fat	20% of total fat
Polyunsaturated fat	57% of total fat
Omega-3, EPA	137 mg
Omega-3, DHA	90 mg
Omega-6, AA	86 mg

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

With their sweet, nutty flavour, and evenly textured, moist, firm flesh, blue swimmer crabs make superb eating.

The firm texture and delicate flavour of the blue swimmer crab make it excellent for serving with pasta. Either as a filling for tortellini and ravioli, or as the meat layer in a lasagne, blue swimmer makes a delicious addition.

The claws can be crumbed, stuffed, or served with chilli, ginger or plum sauces after deep frying. Be careful not to damage any of the shell if the flesh is to be removed, as blue swimmer crabs are prized for perfect presentation.

Poaching, steaming, boiling and microwaving are the most appropriate methods of cooking, but this crab is also superb in soups and makes great curries. Also try stir-frying, pan-frying or making crab balls.

Maggie Beer of Charlicks Feed Store in Adelaide presents a superbly simple crab sandwich that allows the natural flavour of the prized blue swimmer to be enjoyed without the addition of other flavours.

For food safety reasons, do not reuse shells in a finished presentation.

Flavour: Mild
Oiliness: Low
Moisture: Moist
Texture: Firm
Flesh Colour: Translucent when raw and white when cooked. The shell turns red or bright orange when cooked.The shell of males is more brightly coloured than that of females, both before cooking when it has more purple colourings and after cooking.
Price: Blue swimmer crabs are medium-priced crabs.
Edibility: Flesh from the body, legs and claws and some internal organs such as the mustard

Suggested Wines

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.

To accompany the pasta suggestions, it may be preferable to choose a young acidic style, such as a riesling from the Coonawarra region, to reduce the effect of creamy sauces on the palate.

For crab claws with the chilli, ginger or plum sauces, a spicy traminer from Tasmania or a traminer riesling blend will enhance the flavours.

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