Velvet crab

 

velvet crab alive

velvet crab cooked

 

One of the crab that is available nearly year round and delivered alive is this little velvet crab, turns red after cooking. It is very popular in Northern Spain called necora, now I know a lot are shipped from Ireland, as local finds it too fiddly to eat.

Though small, it is full of meat, and sweet meat, the taste is much better than mud crab which is more popular here, because of being bigger.

I bake them at 200˚C for 12 minutes, just cooked.