The Ultimate Guide To Killing A Spider Crab Humanely

Whilst the spider crab may look pretty intimidating with its spiky shell and rich colour, its delicious white meat is some of the tastiest seafood on offer this time of year. But killing a live creature can be pretty daunting, so we explore the best and most humane way to kill a fresh spider crab. 

After all, killing a spider crab in a humane way means it not only tastes a gazillion times better, but will also help you sleep better at night. And no one can argue with that. 

Springtime is a season that usually makes you think of little lambs and cute chicks. But April to August is also a key time for another (equally cute) creature; the spider crab! Spider crabs are pot caught, which means they’re sustainable, and have a low impact on the seabed. Their white meat, particularly the claws, is deliciously flavourful and is perfect for sprucing up sandwiches, stirring into pastas, or as a pretty impressive centrepiece on your dinner table. 

Spider crabs are common around the coast of Cornwall, particularly this time of year, and many who are in on the spider crab secret, know that their meat is even tastier than that of the brown crab. However, once you have a live spider crab, it’s important to kill it humanely. 

We talk to Sam Jones, fisherman and chef at the Bay Hotel in Coverack, about the most humane way to kill a spider crab, and, of course, the best way to prep and enjoy the meat too. 

Why is it important that people eat more under-utilised species like spider crabs over well-loved and well-known species?

I think people definitely care about eating responsibly and sustainably, and eating more of what we have in abundance is the best way to do that.

They’re such a plentiful resource. Spider crabs look like a carpet moving across the ocean floor; they are just that prolific.  In the current situation where crab meat is quite expensive, spider crabs are far more accessible and sustainable.

Why do you think people aren’t eating spider crab? 

The issue with spider crab is down to the appearance; there’s a lot of #SpiderCrabHaterz out there! But the spider crabs we have at the moment are massive, and their legs carry so much meat. 

“If someone were to hand me either a freshly cooked spider crab or a brown crab, I’d always choose the spider! The meat is just that much sweeter!” 

With brown crab, the meat comes in little strands. Whereas with spider crabs, the strands are much bigger and it has so much more texture (if it’s cooked correctly).

But it’s also to do with misinformation. There’s a lot of misconceptions about spider crabs. When a friend of mine was growing up, the fishermen there told him that you couldn’t eat spider crab because they were poisonous. 

“And back in the 70s and early 80s, spider crabs were known as “canny-keepers”. They had no value. They’d literally just be thrown back over the side because they were considered pointless.”

And even after that, when people began to realise they weren’t poisonous, people would still cook them for ages, to ensure they definitely wouldn’t be poisonous, which is a surefire way to spoil the texture and flavour. 

These old wives’ tales still influence cooking habits and behaviours today. Spider crab is delicious and you really don’t need to cook it for long. 

Ultimately though, there needs to be a culture shift. People eat oysters and rave about them, but actually when you open an oyster it looks pretty disgusting. It doesn’t look like something you’d want to eat, but because oysters have got such a status symbol, people pay top dollar for them. Particularly with other shellfish – like lobster! The price of a lobster is massive! I’d rather have the amount of spider crab meat that I could get for the price of one lobster.