Why can’t you eat a spider crab?

Spider crabs are a type of crab found in oceans around the world. They get their name from their spindly, spider-like legs. While they may look intimidating, you may be wondering if they are edible. There are a few key reasons why spider crabs are not typically eaten.

The Difficulty of Collecting Spider Crabs

One of the main reasons spider crabs are not eaten is that they are difficult to harvest and collect. Spider crabs live in deep ocean waters, usually between 130-720 feet below the surface. This makes them challenging for fishermen to catch. They do not tend to gather in large groups like some other crab species, so only one or two are caught at a time. This makes commercial harvesting of spider crabs largely impractical.

In addition, when spider crabs are collected, it takes a significant amount of time and effort to gather them by hand from the ocean floor. The intricate habitats they live in like reefs and rocky areas make using nets and traps difficult. The amount of labor involved does not justify the small amount of meat the crabs contain.

Not Enough Meat

Spider crabs are not very meaty, which is another reason they are undesirable as a food source. Their bodies and claws contain a small amount of meat compared to their overall size. Additionally, much of their body mass comes from their long, spindly legs which have very little meat. Commercially sold crab meat comes from the claws and body of crabs like blue crabs, Dungeness crabs, and king crabs. These crabs have a much higher ratio of meat to shell and legs.

The bodies of spider crabs have a high moisture content and their meat is stringy and considered to be of poor taste and texture. There is very little demand for spider crab meat. It takes a lot of effort to pick out the small amount of useable meat from each crab. Seafood wholesalers and restaurants prefer to sell crab meat from crab species with higher quality and quantity of meat.

Lack of Commercial Fishing

There is no large scale commercial fishing industry around spider crabs for food. They are occasionally caught as bycatch by fishermen targeting more lucrative crabs or fish. Generally the spider crabs are thrown back into the ocean as they have little value. There are no seafood wholesalers or dealers that focus on selling spider crabs.

Some smaller operations and recreational fishermen may occasionally harvest spider crabs. But there is no significant market for them and nowhere they can reliably be sold. With no distribution network or seafood buyers interested in spider crab meat, there is no incentive for overfishing or mass collection.

Regulations

In some areas, regulations prevent the harvesting of spider crabs. Size limits, catch numbers, and seasonal restrictions apply. For example, in Florida it is illegal for recreational fishermen to keep any spider crabs under 5 inches across the back. This protects the juvenile population and breeding stock.

Other areas like the United Kingdom have put in place prohibitions against collecting spider crabs. This is to conserve the species and the ocean habitat they rely on. Fishing spider crabs is either banned or carefully regulated in most regions, which also contributes to the lack of a commercial market.

Difficult Preparation

Preparing freshly caught spider crabs for cooking is a time consuming and meticulous process. Once harvested, the crab must be boiled for 8-12 minutes per pound to humanely kill it. Next, the legs, claws, and underside shell must be removed. The main body shell is also discarded and only the top shell is kept.

Finally, each of the many legs has to be carefully cracked open to extract the small amount of meat inside. It takes many spider crabs to yield even a pound of picked meat. Many home cooks and even restaurants shy away from using them due to the intense labor needed to prepare them.

Lack of Demand

There is very little consumer demand for spider crab meat. It is essentially a byproduct of the fishing industry rather than a main target species. The unusual taste and texture profile do not appeal to many diners. Since it is rarely found on restaurant menus or seafood counters, most customers are also not familiar with spider crabs.

Seafood lovers tend to prefer meat from crabs like Dungeness, king, snow, and blue crabs. The sweet, succulent meat from these crab varieties has more appeal. Without public interest or recipes driving a demand for spider crabs, there is no market being created to drive their capture or sale.

Sustainability Concerns

There are also sustainability concerns around overharvesting spider crabs. They play an important role in their ecosystems, serving as scavengers and predators. They help keep habitats balanced and free of detritus and decay. Fisheries scientists have expressed concerns that increased fishing pressure could deplete local populations which have not been assessed for their ability to sustain collection.

Due to the mature age it takes for them to breed, they are slow to rebuild their numbers if intensely fished. Conservation groups advocate protecting spider crab populations by avoiding taking them from the wild whenever possible. This stance also diminishes the prospects for an expanded spider crab fishery.

Unusual Appearance

The bizarre and almost alien appearance of spider crabs does not fit into most diners’ perceptions of what food should look like. Their twisted bodies, gangly legs, and spider-like profiles shock many people. Even seafood fans experienced with eating wild varieties like octopus or lobster may find their visual uniqueness off-putting. Their otherworldy look makes them unappetizing as food for many.

Risk of Parasites

Eating raw or undercooked spider crab meat comes with an increased risk of ingesting harmful parasites. Spider crabs are scavengers and could pick up parasitic worm larvae, bacteria, and viruses from the detritus they consume. Proper cooking can neutralize many of these organisms. However, some people may still feel uneasy about eating spider crabs due to their higher parasite load.

Availability and Accessibility

Spider crabs are challenging for most home cooks to source and purchase. You cannot find them at typical grocery stores, seafood markets, or restaurants. The only options are to catch one yourself by crabbing, which requires proper outfitting and knowledge – or finding a specialty distributor. Most consumers do not have a ready supply of spider crabs available to experiment with cooking and eating.

Taste and Texture

The flavor and mouthfeel of spider crab meat leaves much to be desired for many palates. The meat has a mushy, stringy texture when cooked. The taste is generally described as bland with an unusual iodine-like flavor. It lacks the sweetness and brininess that make eating crabs like blue crab such a treat.

Compared to king crab legs that offer a delicate, moist flavor and tender-crisp texture when steamed or boiled, spider crab is exceedingly disappointing. Lacking the joy of eating juicy, flaky, delicious crab meat, most diners see no reason to seek out or sample spider crab.

Intimidating Size

Full grown spider crabs can have up to a 12 foot leg span and weigh up to 42 pounds. Their colossal size can be startling to many people. Large crabs automatically seem scary to some. The perception is they could inflict a nasty pinch, even though spider crabs are not aggressive. Additionally, such an enormous crab seems like it was meant to feed far more than just one person. Their grand size makes them impractical for serving in normal portions.

No Culinary Traditions or History

Unlike lobster or Dungeness crab, there are no traditional dishes, preparation methods, or festivals celebrating spider crabs. They have not been historically prized as a delicacy or specialty seafood. No cultures or cuisine have strong ties to cooking or savoring spider crabs.

The lack of any celebrated food heritage around spider crabs does not lend itself to a sudden embrace by modern diners. People take their cooking cues from generations before them, and there is no legacy of spider crab consumption for contemporary home cooks to draw from or be inspired by.

Perception as Vermin

The ghoulish appearance of spider crabs unfortunately leads some to view them as vermin rather than food. Their spider-like legs and alien bodies contribute to an impression of them as scuttling pests. Some people consider them creepy and want no association, including culinary use. Unlike cleanly oysters or regal lobster, spider crabs struggle with a perception they are bottom feeders unfit to eat.

Possible Marine Biotoxins

Spider crabs feed on a wide variety of detritus, algae, and even other ocean organisms. This exposes them to potential marine biotoxins accumlating in the ecosystem. Consuming contaminated shellfish can lead to paralytic shellfish poisoning in humans. Cooking does not neutralize these toxins like it does bacteria or parasites.

Fishermen would need to test regularly for toxins and harvest away from plankton blooms when spider crabs pose the highest risk. However, regular toxin monitoring is not economically feasible or practical. Consumers also must fully cook and clean spider crab thoroughly to try mitigating this potential issue.

Difficult to Pair With Other Ingredients

Chefs and home cooks need versatility when preparing ingredients. Spider crab meat’s odd flavor and mushy texture make it difficult to pair well with other dish components. Its stringy nature does not lend itself well to crab cakes or stuffing. The lack of sweetness would clash with typical crab boil seasoning.

Finding complementary spices, seasonings, and preparation methods requires extensive experimentation in the kitchen. Most cooks prefer to start with ingredients already known to mix well together. The culinary trial and error needed to make spider crab meat appealing is prohibitive.

Fear of Allergic Reaction

Some people avoid spider crab and all shellfish because of concerns about potential allergic reaction. Allergy to other crustaceans like shrimp is one of the top food allergies. People worried about a reaction to shellfish often abstain from eating any less common crab varieties, including spider crab. They would rather be safe than risk an anaphylactic response.

Difficult to Pick Out Meat

Extracting edible meat from a spider crab is exceptionally tedious and time consuming. The tiny muscle segments within each thin leg must be painstakingly broken open with shellfish crackers, picks, and hammers. The body meat can be shredded out in small chunks. However, the yield of useable meat for all this effort is disappointingly low.

The hassle of picking out each bit of meat is prohibitive to enjoying spider crabs on a regular basis. Few home cooks or restaurant staff want to dedicate that much labor. Prepicked spider crab meat is essentially impossible to source. Leaving the meat inaccessible within the shell eliminates it as an option for most diners.

Reasons Spider Crabs Are Not Eaten
– Difficult to harvest and collect
– Not enough edible meat
– No commercial fishing for them
– Strict fishing regulations
– Very tedious to prepare
– Little consumer demand
– Sustainability concerns around overfishing
– Bizarre, intimidating appearance
– Higher risk of parasites
– Hard for home cooks to source
– Unappealing flavor and texture
– Huge, intimidating size
– No celebrated food traditions or history
– Viewed by some as creepy vermin
– Possible accumulation of marine biotoxins
– Difficult to pair well with other ingredients
– Allergy concerns
– Extremely tedious to remove meat

Conclusion

Spider crabs are an intriguing variety of crab found across the world’s oceans. But a combination of difficulties collecting them, lack of consumer interest, sustainability concerns, and undesirable flavor prevent them from being considered a viable seafood. While not technically poisonous, the many drawbacks to harvesting and eating spider crabs heavily outweigh any potential benefits.

Other types of crab have a well-established place at the dinner table and seafood counter. But spider crabs have not gained enough culinary cache or prestige to drive a similar level of demand. The curiosities of their anatomy also work against them being embraced as food. Their alien nature walks the line between fascinating and off-putting for diners.

Ultimately, the reasons why spider crabs are largely shunned end up being more compelling than arguments to eat them. Unless perceptions and practicalities shift dramatically, spider crabs seem likely to remain dwelling in obscurity at the bottom of the ocean, rather than on our plates. Their safe habitat down deep below the currentssuits their scavenging, slow-growing lifestyles – and keeps them far away from hungry humans.

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