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Starkey's Seafood | Point Lookout, QLD
Sweet, delicate white meat from a crab worked off the clean sandy grounds of South East Queensland. Mild and almost lobster-like.
Shop1 Donahue St, Point Lookout
RegionNorth Stradbroke Island, QLD
SpeciesRanina ranina
CaughtWild, SE QLD waters
MethodBaited nets, local boats
IngredientsSPANNER CRAB
CookSteam / Boil
TextureSweet, delicate
MeatLean, white
ServeChilled / hot
Species OverviewAbout Spanner Crab
The spanner crab (Ranina ranina), also called the red frog crab, lives on the sandy bottoms off South East Queensland. It is named for its flat, spanner-shaped claws and walks forwards rather than sideways. The meat is sweet, lean and white, closer to lobster than mud crab.
Tip: The best meat sits in the body and at the base of the legs. A firm crack and a patient pick pays off.
Starkey's Seafood - Point Lookout, QLDSourcingHow It Is Caught
CatchWild caught, SE QLD
GearBaited nets, local boats
HandlingCooked and chilled fresh in store
What Goes In
FarmedNo, wild caught
AdditivesNone
PreservativesNone
Verified Nutrition Data
Nutritional Values
Data Source
Spanner crab, cooked, meat only. Values are typical averages per 100g from published seafood composition data. Actual values vary by size and season. Not dietary or medical advice.
105kcal
Energy per 100g
105 kcal
440 kJ • typical average
Protein19.5g
Complete protein. All essential amino acids present.
Total Fat1.0g
Naturally very low. Lean white meat.
Carbohydrates0g
Essentially no carbohydrates.
Sodium300mg
Naturally occurring in seafood. No salt added.
NutrientPer 100g
Energy105 kcal / 440 kJ▼
Total energy from protein and fat. Crab meat is naturally lean.
Protein19.5 g▼
Crab protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat1.0 g▼
Very low total fat. What fat is present is naturally occurring, with a share of omega-3.
of which Saturated0.2 g▼
Naturally present in the meat. Not added during handling.
Carbohydrates0 g▼
Crab meat contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium300 mg▼
Naturally occurring in seafood. No salt added in store.
Micronutrients
Vitamin B129 µg▼
Crab is one of the richest natural sources of B12, key for nerve function and red blood cell production.
Zinc4.0 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Selenium30 µg▼
Seafood is a strong natural source of selenium, an antioxidant mineral.
Omega-30.3 g▼
Long-chain omega-3 fatty acids, found naturally in seafood.
Copper0.6 mg▼
Copper supports iron metabolism and the formation of connective tissue.
01Storage
Refrigeration
Keep cooked crab at or below 4°C. Eat within 2-3 days of purchase. Store on a plate covered, or in an airtight container.
Freezing
Picked meat freezes well in an airtight container for up to 1 month. Whole crab can be frozen but the texture softens. Label with the date.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Drain any liquid before serving.
Once Picked
Keep picked meat chilled in an airtight container and use within 2 days. Do not leave at room temperature.
02Cooking
Cooked or Green
Spanner crab is sold either cooked and ready to eat, or green (raw). Ask in store which you are taking home. Cooked crab only needs picking.
Best Cooking Method
For green crab, steam or boil in well-salted water. Around 8 minutes for a small crab, up to 12 for a large one. The shell turns bright orange-red when done.
Seasoning
The meat is sweet, so keep it simple. Lemon, a little sea salt, or warm garlic butter. Heavy sauces drown the delicate flavour.
When It Is Done
Shell bright orange-red and the meat opaque all the way through. Do not overcook, the meat tightens and loses its sweetness.
Serving
Serve chilled with lemon and mayo, or warm through gently with garlic butter. Picked meat is excellent through pasta or on fresh bread.
Recipe Suggestions
Recipes
01
Chilled Spanner Crab with Lemon Herb Mayo
▼You'll Need
300g picked spanner crab meat4 tbsp good whole-egg mayonnaise1 lemon, zest and juice1 tbsp chives, finely chopped1 tbsp dill, choppedSea salt and white pepper
Method1Pick the crab carefully and check for any shell fragments.
2Mix mayo with lemon zest, a squeeze of juice and the herbs.
3Fold the crab through gently. Do not overmix or it goes mushy.
4Season with salt and white pepper. Chill 10 minutes.
5Serve on fresh bread or in lettuce cups with a lemon wedge.
Tip: Keep the mayo light. The point is the sweet crab, not the dressing.
02
Spanner Crab Linguine with Chilli and Lemon
▼You'll Need
400g linguine300g picked spanner crab meat3 garlic cloves, thinly sliced1 long red chilli, finely sliced80ml extra virgin olive oil1 lemon, zest and juice1 handful flat-leaf parsleySea salt
Method1Cook linguine in well-salted water until al dente. Reserve a cup of pasta water.
2Warm the oil over low heat with garlic and chilli. Do not brown the garlic.
3Add the crab and lemon zest. Warm through gently for 1 minute only.
4Toss the drained pasta through with a splash of pasta water and the lemon juice.
5Finish with parsley and a drizzle of oil. Serve straight away.
Tip: Add the crab at the end. It is already cooked and only needs to be warmed, not simmered.
03
Steamed Spanner Crab with Ginger and Shallot
▼You'll Need
2 whole green spanner crabs1 thumb ginger, julienned4 spring onions, sliced2 tbsp light soy sauce1 tbsp Shaoxing wine (optional)2 tbsp neutral oilCoriander to finish
Method1Steam the crabs over rapidly boiling water, 8 to 12 minutes depending on size, until the shells turn bright orange-red.
2Lift off the top shell, remove the gills, and halve the bodies. Arrange on a plate.
3Scatter over the ginger and most of the spring onion. Drizzle with soy and wine.
4Heat the oil until smoking and pour it over the ginger and shallot to flash them.
5Finish with coriander and the rest of the spring onion. Serve hot.
Tip: The smoking oil is what brings it alive. Get it properly hot before it hits the plate.
The Part Everyone Asks About
How To Eat A Spanner Crab
1Twist off the legs and claws. Hold the body and twist each leg where it meets the shell. Set them aside, there is sweet meat at the base of each one.
2Lift the top shell. Turn the crab over, find the flap on the underside and prise the top shell (the carapace) away from the body.
3Clean it out. Pull away and discard the feathery grey gills (the dead man's fingers) and the stomach sac near the front. They are not eaten.
4Snap the body in half. Break the cleaned body down the middle. The best meat sits in the channels through the body and in the leg sockets.
5Crack the legs. Press each leg with the flat of a knife or use crackers, then push or pick the meat out in one piece.
6Pick the body. Work a skewer or crab pick through the body channels to get the last of the meat. This is where most of it hides.
7Eat it. A squeeze of lemon and that is it. Sweet, clean and worth the work.
First timer: spanner crab has less meat than mud crab but it is sweeter and finer. Lay newspaper down, grab a cold drink and take your time. It is meant to be a slow feed.
Independently Verified · NV 1.0
Verified OriginShop (Starkey's Seafood, 1 Donahue Street, Point Lookout), region (North Stradbroke Island, QLD), and the wild South East Queensland catch are declared and verified against in-store and marketing claims.
Transparent Catch MethodWild caught with baited nets by local boats, not farmed. Catch method and species (Ranina ranina) declared and verified.
Handled and Sold FreshCooked and chilled in store at Point Lookout, sold direct to the public. Short, traceable chain from boat to counter.
No Additives or PreservativesSpanner crab meat only. No additives, phosphates, or preservatives. Consistent with in-store labelling.
Accurate Nutritional ProfileNutritional values are presented as typical averages per 100g from published seafood composition data. They are not absolute or guaranteed values.
Honest Ingredient DeclarationFull ingredient declaration: SPANNER CRAB. Nothing added. Consistent with what is sold over the counter.
Nutrition Verified confirms that what Starkey's Seafood declares about their products is accurate, consistent, and not misleading. Origin, catch method, ingredients, and nutritional information, all reviewed against published standards.
Disclaimer
Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from published composition data or supplied by the producer and are typical averages per 100g. Verification does not constitute regulatory approval or endorsement of any product.
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