I took myself
down to the river
for my daily constitutional
to tease out
those tricky little tendons
around my ankle
only a few crabbing boats
and prawn trawlers
come into the river
the bar is too shallow and dangerous
to foster a fishing industry base
on the river foreshore
these are Spanner Crabs,
which are found
on the east and West coasts
with the scientific name
of Ranina Ranina
Photo from rawfish.com.au
they take their name from their first legs
which are spanner (wrench) shaped
while the others are flattened
and have numerous short bristles
Unlike other crabs
who move sideways
the Spanner Crab
moves forwards and backwards
The crabs are found in sandy bays
in intertidal waters
to a depth of 100 metres
They eat worms, fish, crustacea,
molluscs and sea urchins
and are often found where there is prawn fishery
suggesting that they also eat the discards
from the trawl as part of their diet
Turtles in turn feed on Sand Crabs
Most crabs are exported
to East Asia, particularly Taiwan
They weigh 900gms
and the carapace measures 150mm
and my stroll ends at the red
of the giant Terminalia Tree
which are found
all around the shores
of the islands of Hawaii
and I still think of crab...
Photo from spannercrabsnoosa.com
This is the lovely couple
who have the spanner crab stall
at the Farmers' Market
Crab Stuffed Avocado Salad
3/4 lb (340 g) lump crabmeat, or cooked shrimp, chopped if large
1/4 cup (60 ml) mayonnaise
1 1/2 tbsp (22 ml) fresh lemon juice
1 tbsp (15 ml) chopped fresh Italian parsley, tarragon or dill
Salt and pepper to taste
6 oz (165 g) mixed salad greens
1/2 cucumber, halved and thinly sliced
Drizzle of olive oil
2 large firm, ripe avocados
Pick through the crabmeat for cartilage, setting aside a few legs to garnish the plates.
Gently fold together the crabmeat (or shrimp), mayonnaise, lemon juice and parsley.
Season lightly with salt and pepper.
Distribute the salad greens among dinner plates and top with the cucumber slices.
Drizzle some lemon juice over the greens, then drizzle with a little olive oil and season with salt and pepper.
Cut the avocados in half and remove the pits, then carefully remove the peel.
Place a half avocado on each bed of greens and pile crab salad in each cavity.
Garnish the plates with the reserved crab legs.