The Galician spider crab is an exceptional seafood chosen by experts with over 25 years of experience. Commonly known in Asturias as 'Andarica' and in Catalonia as 'cabró', this seafood stands out for its tender meat and authentic sea flavor. Different parts of the body offer a variety of flavors and are very nutritious. However, its high uric acid content makes it unsuitable for people with gout. When cooking, it is recommended to cover it with cold salted water, adding bay leaves, and boil for 7 minutes to maintain its integrity. It is common to serve between 1 and 2 spider crabs per diner as a starter. This product can be purchased alive, preserving its freshness during transport. In its cooked form, the crab experiences a weight reduction of 20%, so the weight differs between live and cooked.