Brown Crab
#BrownCrab
Brown crab (Cancer pagurus) is a species of edible crab found in the northeast Atlantic Ocean, commonly consumed in Europe, especially the UK, Ireland, France, and Spain.
Overview
• Scientific name: Cancer pagurus
• Common names: Brown crab, edible crab (UK), dormeur (France)
• Habitat: Coastal waters from Norway to Portugal, often on rocky seabeds from shallow shorelines to 100+ meters deep.
• Appearance:
• Oval, reddish-brown shell with a distinctive pie-crust edge.
• Heavy black-tipped pincers.
• Shell width: up to 25 cm; can weigh over 3 kg, though most market-size crabs are smaller.
Culinary Profile
• Meat types:
• White meat: From the claws and legs; sweet, delicate flavor.
• Brown meat: From the body; richer, stronger, and creamier—used in pâtés and sauces.
• Popular preparations:
• Steamed or boiled whole, served with lemon and mayonnaise.
• Dressed crab: meat removed, cleaned, and returned to the shell with garnish.
• Used in bisques, seafood stews, risottos, and crab sandwiches.
• Nutritional value: High in protein, low in fat, rich in zinc and omega-3 fatty acids.
Fishery & Sustainability
Caught mostly by baited pots/traps inshore.
A major seafood product in the UK (notably Cornwall, Scotland, and Jersey).
Managed by EU quotas and local regulations (e.g., size limits, no landing berried females).
Considered sustainable when responsibly sourced—certified by organizations like the Marine Stewardship Council (MSC).
#BritishCrab
Brown Crab vs. Hairy Crab
Feature Brown Crab (Cancer pagurus) Hairy Crab (Eriocheir sinensis)
Region Northeast Atlantic (Europe) East Asia (China, Korea)
Size Larger (up to 3 kg) Smaller (usually <0.5 kg)
Texture Firm white claw meat, rich brown meat Delicate roe, soft body meat
Seasonality Year-round, peak late summer/fall Autumn (Oct–Dec)
Culinary Use Dressed crab, bisques, sandwiches Steamed whole, prized for roe
Sustainability Widely regulated in EU waters Farmed; invasive outside Asia
If you’d like:
I can recommend brown crab recipes (like Cornish dressed crab or French crab soufflé).
Or guide you to where to try it in London, Paris, or even Seoul.
Let me know!
