A kind of giant crab known as the Three Spot Swimming crab is present in estuaries throughout the Indian and West Pacific Oceans.

The Red-Spotted Swimming Crab or Blood-Spotted Swimming Crab are other names for it. It is a species extensively dispersed throughout the world's main waters.

The Three Spot Swimming crab has a very wide carapace. Three red dots in the posterior half are an easy way to identify them.

The Three Spot Swimming Crab may grow up to 20 centimeters in length. Many nations use the Three Spot Swimming crab as an eating crab variety.

Numerous nations collect the Three Spot Swimming crab for economic purposes. It lives on muddy to sandy soils. The intertidal zone and marine seas are where you may find juveniles.

One may find these crabs in tropical and subtropical climes and brackish water. Although it is a kind of harmless crab, getting pricked by its claws can hurt.

Recipe 1: Three Spotted Crab in spicy coconut gravy

To make three spotted crab cocunut gravy, you will need these ingredients:

  • 1 kilogram of freshly harvested, cleaned, and cut in half three-spotted swimmer crabs
  • Crabs' hard shells were cleaned and allowed to air dry.
  • 4 to 5 green peppers (depending on how spicy you like it)
  • 2 big tomatoes, cut into quarters
  • chopped ginger, 1/2
  • 2-3 garlic cloves (optional)
  • 1/2 cup of water
  • Grated half of a medium-sized coconut
  • Red chili powder, 1/4 tbsp
  • Salt as per taste
  • Oil to fry the hard shells

Instructions to cook three spotted crab:

Step 1: Blend the grated coconut, green chilies, ginger, garlic (optional), diced tomatoes, red chili powder, and salt with any additional water needed to ground the ingredients for one minute on high to medium speed
When mixed with a spoon, the ground mixture has to be thick enough to leave a circle.

Step 2: After that, in a wok that has been heated with oil, fry the hard shells, and add the air-dried hard shells, being careful to make sure they are completely dry to prevent spluttering. Once the shells have become orange, drain the oil and place them on a dish towel.

Step 3: Remove most of the oil from the pan, leaving only 1 tablespoon. On medium-low heat, add the ground coconut mixture next. Cook for 2 minutes, or until the coconut mixture starts to pull away from the wok's sides.

Step 4: Combine the coconut mixture with the crab halves before covering them for three to five minutes.

Step 5: If the coconut mixture is too dry, add a tiny quantity of water, which will facilitate cooking and prevent food from drying out or even burning.

Step 6: Cook for 20 to 30 minutes, occasionally stirring to prevent the burning of the coconut.

Step 7: Serve with hot, steaming rice and the hard shells on top of or within the shells.

With you ordering your delicacies from Chennai Meats, you not ensure one or two but numerous benefits for yourself.

  1. The meat we provide is 100% chemical-free and with no added preservatives.
  2. You don't have to wait for ages for your meat to be delivered; you will receive them by 8:00 am -11:00 am. Great? Isn't it?
  3. You don't have to worry about leakage or spill from Chennai Meat packages.
  4. Every product is stored in our cold storage until your doorstep ensuring freshness and utmost hygiene.
  5. You can store the fish as it is for the next day in deep freezing without any fear of spoiling it.
  6. You can file your complaint 24*7 on our helpline number. We will always be happy to help.
  7. Fresh and new fish from Rameshwaram, Kasimedu (we are catching the fish from PiperBoat) are waiting for you.
  8. All prices are inclusive of cleaning, degutting, and cutting. All seafood will be weighed before gutting and cutting.
  9. Chennai Meats provides you with the best rates in the market. (In your budget) With special discounts almost every day.

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