The king of Galician seafood in our collection of canned spider crab

Cleaning a spider crab is a job that puts anyone off: you have to open it, pick the meat out of the legs one by one and empty the shell. In a tin all that work is done, with the meat picked and ready to use, which is the only sensible way to eat spider crab without giving up your afternoon.

White meat and brown meat

The spider crab gives two very different kinds of meat. The white meat, from the legs and claws, is fibrous, delicate and finely flavoured. The brown meat, from inside the shell, is creamy, much more intense and the one that truly tastes of spider crab. Some tins keep them separate and others mix them: it is worth checking, because the result on the plate changes completely.

Natural or as pâté

Natural meat is for making a txangurro, filling a shell, preparing canapés or adding to a salad. Spider crab pâté is the version for spreading, direct and with no preparation.

Before serving

Room temperature. If you make a txangurro, add the meat at the end of the sofrito and off the heat: it is already cooked, and cooking it again dries it out. With toasted bread and a cold albariño.

Add your favourite tins to the basket and receive them in 24-48 hours.