Natural spider crab meat from La Mar de Tazones is a gourmet preserve made with care and Asturian tradition.

This gourmet preserve of natural spider crab meat is a very versatile and super tasty product, in which you will find the rich roe of the females and the tasty body meat (reddish or orangish) mixed with the delicate meat of the legs. This mixture of different meats gives the product a unique and special flavor, satisfying the most demanding palates.

Product without preservatives, additives, or gluten.

A pleasure for the palate

With meticulous care in the selection of seafood, once cooked in water from the Cantabrian Sea, the precious meats are extracted by hand and in an artisanal way so that, before canning the seafood, the product retains all its flavor and texture.

Recipe Ideas

• Spider crab tartare: can of Natural Spider Crab Meat, ½ ripe avocado, ½ mango (optional), 1 tablespoon of chopped chives, juice of ½ lime or lemon, 1 teaspoon of EVOO, salt and black pepper to taste, and tender shoots and toast for accompaniment. Optionally, add a few drops of soy sauce or mild Tabasco.
• Spider crab mousse:

• • Ingredientscan of spider crab meat, 100 ml of whipping cream (minimum 35% fat), 1 sheet of neutral gelatin, 1 teaspoon of lemon juice, salt and pepper to taste. Optional: a teaspoon of brandy or mild white wine. Chives or trout roe for decoration
  • RecipeSoak the gelatin sheet in cold water for 5 minutes. Beat the cream until semi-whipped. Prepare the spider crab mixture and drain the spider crab meat slightly and mix it with lemon juice, salt, pepper, and brandy. Heat a portion of this mixture slightly (without boiling) and dissolve the drained gelatin in it. Combine and cool. Incorporate the warm mixture into the rest of the spider crab, then add the cream with enveloping movements. Distribute in glasses or molds and refrigerate for at least 2 hours.

• Stuffed peppers with spider crab.
  
  • Filling: In a pan, sauté the onion with oil and then add the drained spider crab meat and sauté briefly. Add the cream or cream cheese, season with salt and pepper, and mix well. If desired, add a splash of brandy and let it reduce. Carefully fill the peppers with the spider crab mixture. Set aside.
  • Prepare the sauce: blend the peppers with cream, salt, and oil until smooth. Heat slightly. Assemble the dish. Place the stuffed peppers on a serving dish, pour the sauce over them, and heat in the oven or covered pan for a few minutes. For a gourmet touch, decorate with tender shoots or trout roe.

About La Mar de Tazones.

La Mar de Tazones is the premium and gourmet line of preserves made by the Asturian family company Cetárea Tazones.

Moved by their passion for gastronomy, the art of preserves, and design, they decided to make gourmet seafood preserves in an artisanal way.

They are committed to the circular economy and have a strong commitment to reducing <