Spider crab is delicious and sustainable but many people are scared to try it! The pot should be at a rolling boil before you drop the crabs in. Put the crab upside down into rapidly boiling water, bring back to the boil then start timing 12 minutes per kilo. Once cooked remove the crab from the pan. Spider crabs are caught in nets or pots, with slighly more being caught in pots. Boil them for about 15–20 minutes per kilo (just over 2lb), with a few minutes extra if more than one crab is being cooked at the same time. The method used is kindest to the fish and it causes no suffering For example a 1.5kg crab will take 18 minutes to cook. Before picking out the flesh, be sure to remove the grey, spongy gills and the stomach sac located directly behind the jaws. Put the spider crabs in ice to demobilize them while also keeping the meat fresh; Break off and detach their top shell; Remove any other pieces of the shell or parts that don’t contain any meat; Cooking Spider Crabs. Spider crabs are a little more tricky as they sometimes seem to die for no apparent reason and we would not suggest storing them alive. Cooking. There are several different designs of crab and … Strain and keep the stock to make a fish stew or a paella. We always kill our crabs before cooking for the following reasons. Arguably netting is the most efficient way to catch spider crabs however there are issues with netting in terms of its lack of selectivity. However, cooked the same rule as with brown crab applies. Cooking spider crabs is very similar to boiling blue crabs and/or stone crab claws. Its really easy to pick out the meat from a cooked spider crab and we have asked legendary Newquay fishmonger Gareth Horner from E.Rawle and co fishmongers, 17 East Street to show us all how!