My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
Esta valoración no tiene comentarios
Estupendas, como siempre
De tres nécoras grandes, por el precio que todos sean machos. Al menos que una fuese hembra. El producto era bueno y estaban llenos
Casi todas hembras y muy buenas
Han llegado todas muertas
NécoraGalician selected by professionals with more than 25 years of experience
Galician crab from the Ria is one of the star products of the Rías Baixas because it has a very tasty meat with a sea flavour that has nothing to do with the crab from the Atlantic. The crab is perfect to introduce children to the world of seafood.
Galician crab from the Ria is one of the star products of the Rías Baixas because it has a very tasty meat with a sea flavour that has nothing to do with the crab from the Atlantic
This Galician seafood, is not only known in Spain if not all over the world and also depending on the area receives a different name. For example in Asturias is called Andarica and in Catalonia cabrots.
It should be noted that if you are ordering Galician sea bream from the Ria in cooked, you must remember that this product suffers a weight loss of approximately 20%, so there will be a difference between its live weight and its cooked weight when you receive it in your order. Remember that when you select the option ''Vivo'' it means that our Galician crab from the estuary always leaves alive from our facilities. Being out of its natural habitat, during transport will be weakened and may arrive at destination fresh. Perfect for consumption!
When using Galician crayfish from the Ria as a starter, a total of 1-2 crayfish
|
Size |
Pieces/ Kg |
|
|
Small |
10 - 12 |
|
|
Medium Medium |
7 - 9 |
|
|
Large Great |
5 - 6 |
|
|
Special Special |
4 |
Galician crab and those of other origins (of inferior quality) are morphologically similar. To distinguish them you must know other characteristics. First of all, the closed season usually corresponds to the first half of the year, so the crabs available between the end of Christmas and summer are certainly not Galician. To the touch, the shell of the Galician crab resembles the hair on the skin of the peach, while the other crabs are smooth in texture.
A live specimen of Galician crab has a grey colour dark, while crab from other origins will be lighter. Cooked crab, on the other hand, will have a more reddish tone, although the red of Galician crab will always be darker than that of foreign crab.
The red of Galician crab will always be darker than that of foreign crab
The Galician crab has multiple flavours, depending on the part that is tasted. When buying crab, size is not related to quality. What matters is the freshness and the compact meat under the shell. This circumstance, if you have the specimen at hand, you can check it by shaking the crab a little to find out if inside there is more water than dense meat.
Its meat is very healthy and low in fat, but high in uric acid, so it is not recommended for those suffering from gout.
As with any top quality ingredient, it is easy to cook, as it hardly needs any preparation to achieve a gourmet dish. When it comes to cooking Galician crab, you should cover it completely in water with coarse salt and a couple of bay leaves. If possible with sea water, much better. It is best to put the crab in the pot with cold water, to prevent it from losing its legs when cooking. Boil for about 7 minutes, and it will be ready to eat
