Centolla – Spider Crab cooked meat 8 jars x 7 oz. + shell

Centolla – Spider Crab cooked meat

Sourced from the nutrient-dense waters of the North-Eastern Atlantic and the Galician rías of Spain, this wild-harvested Maja squinado (European Spider Crab / Centolla) represents the pinnacle of refined crustacean gastronomy.

Artisanally steam-cooked post-harvest to seal in its structural moisture, the sweet, fine-grained meat is hand-picked and portioned into glass jars, accompanied by a cleaned, natural carapace for authentic tableside presentation. It serves as a benchmark luxury ingredient for Michelin-starred kitchens, seafood bars, and elevated Iberian dining concepts.

The mmmediterranean Difference

Extracting meat from the thorny, intricate carapace of wild Maja squinado requires high-skill manual labor that often results in shell contamination or damaged muscle tissue when performed in-house. Our Galician processors steam the live crabs in purified seawater, extracting both the tender white leg meat and rich brown body meat without aggressive mechanical processing. By combining 8 individual 7 oz portion jars with an authentic, pre-cleaned natural shell, mmmediterranean allows culinary teams to replicate traditional Txangurro or Centolla Rellena without spending hours picking shells.

Operational Impact

• Operational Efficiency: Eliminates 100% of the laborious, hazardous butchery, cooking, and picking process required for whole spider crabs. Reduces kitchen prep time by hours per service, protecting staff from shell injuries and cross-contamination.

• Economic Predictability: Delivers zero-waste, 100% net usable cooked yield per jar. Eliminates unpredictable shell-to-meat ratios, establishing strict cost-per-portion metrics across tasting menus and banquets.

• Culinary Authority: The included presentation shell provides high visual impact for tableside plating, while clean-label provenance reinforces diner confidence in sustainable European seafood sourcing.

Preparation & Storage

• Classic Basque Txangurro à la Donostiarra: Gently fold cooked crab meat into a reduction of sautéed shallots, tomato concassé, brandy, and a touch of cream. Pack mixture into the included presentation shell, top with fine breadcrumbs, and flash-broil until golden.

• Chilled Centolla Salad & Canapés: Toss cold meat gently with extra virgin olive oil, lemon zest, chives, and sea salt. Serve mounded in the natural carapace with crostini for high-end raw bar or buffet displays.

• Luxury Pasta & Rice Enhancer: Fold the meat into a finished tagliolini, risotto, or seafood fideuà in the final minute of cooking to gently warm without breaking down delicate muscle fibers.

Shipped frozen with dry ice from our New Jersey warehouse. Maintain in freezer upon reception to preserve IQF quality.