Live European Brown Crab
Cancer pagurus
Brown crab (Cancer pagurus) is found in the North Sea and North Atlantic Ocean with a reddish-brown smooth, oval carapace, wider than it is long, which makes it stand out perfectly. They have a very pretty ”pie crust” shell that looks crimped along the edges. Their legs and claws are also reddish-brown, and the claws have black tips.
And while this might not be the most stylish photo of a large brown crab, it gets the job done by showing you just how big they are!
Season & Yield
While they may look somewhat similar to the Florida Stone Crab but have a much better meat yield since the entire crab is edible and meaty. It is among the most popular crab varieties in the UK and Europe. Some adult Brown Crab can weigh up to 3 kg (6.6 lbs). The meat yield is high with upwards of 30-35% yield (Dungeness is between 20 and 25%).
Brown crab is usually available year round but most abundant from the end of summer to the beginning of spring.
Behavior
Brown crabs are nocturnal, hiding among rocks during the day and then emerging at night to feed. The claws of the brown crab are powerful and can easily crush the shells of the mollusks and crustaceans that make up the majority of its diet. Its main predator is the octopus.
The Meat
The English brown crab may sound humble when compared in the same lineup as the regal king crab but its claw meat is world class. In Europe Brown crab meat is thought of as the caviar of the crab. It is packed full of flavor and has both white and brown meat which are sweet and rich respectively. The brown meat of the brown crab is considered a delicacy by many.
What exactly is “brown meat”? Brown crab meat is found in the shell cavity at the top of the crab. It has a distinctive rich flavor that makes it ideal for sauces. Brown meat has a higher natural fat content but is extremely high in Omega-3. The soft texture of brown crab meat is less meaty and has an almost pâté-like consistency
White meat is found in the claws, legs and main body section of the crab. It is low in fat and high in protein. White crab meat is sweet and more delicate in flavor than brown meat and it has a moist, meaty, flaky texture.
European brown crab meat is high in protein, and low in fat and calories. It is nutritious, being a source of essential fatty acids and other nutrients which include potassium, phosphorus, iron, and zinc. Crabmeat also provides calcium, magnesium, selenium, and vitamins B12 and C.
Wild capture by fishermen in FAO fishing zone 27 (Irish Sea, Jersey, France, English Channel)
2kg + (4 to 6 lbs on average)