It the season when female crab is having roe, ordered 2 big brown crabs. The fishmonger did not have big ones so gave me 2 medium size brown crabs and 2 medium spider crabs.
It is nice to have a comparison, both baked at 200˚C for 15 minutes.
The roe of spider crab is soft jelly like, and tomally sweet, a bit of work to get the flesh out from the body, but also tender sweet.
On the other hand, the roe of crab crab is very hard and dry, the meat in the body is dry, only the claws tasted good.
Lucky that I have a fishmonger that won’t let me down!
Can't finish all the roe, tomally and meat, made a little warm salad with carrot and scallion.
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