Green crab
Scylla serrata
French Polynesia is home to several species of crabs, but one of the most sought after is the green crab. In Huahine, it is found everywhere in the mangroves and shallow muddy bays.
As with lobster and other Polynesian crustaceans, there are regulations (Rahui) that govern their capture to allow the stock to be maintained.
As with lobster and other Polynesian crustaceans, there are regulations (Rahui) that govern their capture to allow the stock to be maintained.
HOW TO COOK IT?
For cooking method, the local preference is boiled or steamed and paired with (preferably homemade) mayonnaise or else Chinese-style in a sweet and sour sauce with ginger.
Cooking method: The Polynesian green crab should be boiled or steamed before you eat the flesh of its claws, legs (for the bigger ones) and part of its body. This flesh can also be extracted and used in a salad or in various recipes such as crab cakes or fried crab for example. The smaller specimens make an excellent base for fish soup, bouillabaisse or shellfish coulis. Note that once peeled the shells can still be used to make a bisque or a consommé.
Cooking method: The Polynesian green crab should be boiled or steamed before you eat the flesh of its claws, legs (for the bigger ones) and part of its body. This flesh can also be extracted and used in a salad or in various recipes such as crab cakes or fried crab for example. The smaller specimens make an excellent base for fish soup, bouillabaisse or shellfish coulis. Note that once peeled the shells can still be used to make a bisque or a consommé.
