The brown crab (Cancer Pagurus) is a large decapod crustacean that inhabits rocky seabeds 1 to 30 metres deep, hiding between cracks in the rocks or burying itself in the sand. Its strictly carnivorous diet of crustaceans and molluscs gives it a unique and intense flavour.
The brown crab is nutritionally rich in polyunsaturated fatty acids, minerals (iodine, selenium, sodium, phosphorus, potassium and iron), and B vitamins (B2, B6, B9) essential for our body’s development.
The ‘mouths’ are of course simply the brown carb’s claws. There are between approximately 8–12 pieces in a kilo. As it’s a frozen product, it’s best to consume them in less than 24 hours once defrosted.